By Ippolita Douglas Scotti:
Here in Florence we are living a nightmare.
We are stuck in our houses. The sun is shining, but the streets are empty, and I feel like someone is stealing our springtime. Something so microscopic and so dangerous—this bloody Coronavirus.
Anyway, as the great prophets (Lennon and McCartney) said, "WE CAN WORK IT OUT!"
The only shops open are the supermarkets, but our supermarkets are not like the stores in America. In the center of Florence where I live, they sell only grocery supplies. It’s okay, because it's just what I need to kill time and cook for my mate.
The situation is dangerous for all the world. I think soon even America might be stuck as we are. I know that most of you have stocked up a lot of canned food and other items that you may need, so I'm going to share a traditional Tuscan recipe for these hard times. It will comfort you with something delicious and healthy.
Do you have canned beans and tomatoes? If you do, you are ready to surprise your family with this Italian comfort dish. If you are lucky enough to have sausages, you can add that too.
(Tuscan Baked Beans)
450 g cannellini beans, canned
2 Tbs Extra Virgin Olive Oil
4 Tbs tomato paste, canned
1 garlic clove
Fresh sage leaves
2 fresh pork sausages
Salt and Pepper
Heat oil in a large pan. Add garlic and the beans.
Add the tomato paste and sage. Stir and cook over a low flame, seasoning with salt and pepper.
If you have sausages, prick the skin with a fork and cut them in half and add to the beans.
Let simmer for about 20 minutes or until the sausages are done.
Serve hot with some slices of bread.
Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup,Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), and Superfoods, Ippo is currently finishing her latest work, The Lords of Florence (all published by Newton Compton Publishers).