Recipes from:
Marchi Bartolozzi Family

Tine's Carrot Cake with Olive Oil

The cake
4 eggs
1 cup sugar
1 ½ cup flour
2 tsp baking powder
3 tsp cinnamon
0.5 tsp salt
1 to 2 tsp vanilla sugar (I love it, so at least 2 tsp)
1 cup Villa Stabbia Organic Extra Virgin Olive Oil
1 3/4 cup finely grated carrots

Mix eggs & sugar. Mix flour, cinnamon, salt, baking powder & vanilla sugar together in a different bowl. Add it to the eggs & sugar mixture interchangeable with the oil. Add carefully the carrots.

Pour into a greased (with olive oil) baking form and bake the cake at 350 degrees F for around 30 - 40 min (depends on oven)

The topping
½ # cream cheese (I use Philadelphia)
¼ cup sugar (I use quite a bit less)
1 tsp vanilla sugar (more or less, according to your own taste)

Blend the three ingredients well and cover the cake. Can decorate with strips of carrots made with a potato peeler.

The cake keeps best if stored in the fridge. Enjoy!

Ribollita

Ribollita is a simple, traditional Tuscan country dish.

Ingredients:

1 Head of Cavolo Nero (Black Leaf Kale)
¼ Head of Cabbage
1 Bunch of Swiss Chard
1 leek
1 White Onion
2 Potatoes
2 Carrots
2 Celery Stalks
10 ½ ounces Red Beans
2 peeled Plum Tomatoes
Villa Stabbia Organic Extra Virgin Olive Oil
Salt and Pepper
8 ½ ounces of stale, homemade White Italian Bread
(approx.)

After soaking the red beans, cook them. Puree approximately 2/3 of them, until the mixture is quite dense and smooth.

Clean and cut into bite-size pieces: the carrots, the black cabbage, the Swiss chard, the celery, and the potatoes .

Put the vegetables, including the remaining beans, in a pot with a small amount of Villa Stabbia Olive Oil. Brown until they are cooked.

Add salt and pepper to the vegetable mix and to the pureed beans, to your taste.

Slice the stale Italian bread into thin slices and put them in a big bowl.

Alternate layers of the pureed beans, and the vegetable mix into the bowl.

The final touch consists in drizzling the Villa Stabbia Olive Oil over the top.

The result is an incredible, rich soup.

Traditionally, in Tuscany, the soup is used for several days. It is re-heated, and reduced to a pulp, hence the name “Ribollita” meaning “ “re-boiled”.

Fettunta

Ingredients:

Tuscan Beans
Fresh Tomatoes
Fresh Italian Bread
Garlic (roasted)
Salt and Pepper
Villa Stabbia Olive Oil

There is nothing more inviting than a slice of toasted homemade bread, spread with a clove of hot garlic and other wonderful Tuscan vegetables.

Slice the Bread, and Toast it

Spread the garlic, diced tomatoes, boiled beans, salt, pepper (to taste) on the bread. Drizzle an abundant amount of Villa Stabbia oil over the top.

Alternate: cook the bread under the broiler for a brief moment (not really necessary).