BRUSCHETTA
4 large slices of country-style bread
1 garlic clove
drizzle of ETRURIA extra virgin olive oil

Grill (broil), chargrill or toast the bread until it is crisp. Cut the garlic clove in half and rub the cut edge over both sides of each bread slice. Drizzle  little olive oil over each bread slice.

Trim the chicken livers of any skin. Heat the blood orange oil in a frying pan and gently cook the onion for 2 minutes until soft. Push the onion to the side, increase the heat and add the livers. Cook until lightly brown on both sides, add the garlic and sage and cook for 1 minute. Add the marsala or white wine and cook briefly to reduce the liquid. Season well. Trasfer to a food processor or chop by hand, and blend briefly with the mascarpone. Serve immediately, or chilled, on crostini.

PANZANELLA OF FARRO
1 300gr ETRURIA gracked farro
6 ripe tomatoes
1/2 cucumber, peeled
1/2 small onion
2 tablespoon shredded basil leaves
80ml (1/3 cup) ETRURIA extra virgin olive oil
2 tablespoon ETRURIA honry vinegar

Boil the cracked farro in water and salt until tender. Put the farro in the bowl to chill it cut the tomatoes, cucumber into chunks and dice the onion. Add the basil and then sprinkle with the olive oil and vinegar. Toss well and leave for 30 minutes before serving.

MINESTRA DI FARRO
200 gr (70) ETRURIA farro
2 tablespoon olive oil
1 mail onion, thinly sliced
2 garlic cloves, crushed
1,5 liters (6 cups)water
8 mint leaves , roughly torn
100 gr (1 cup) grated parmesan cheese
4 teaspoon ETRURIA extra virgin oliver oil

Heat the olive oil in a large saucepan and cook the onion over low heat for 6 minutes, or until soft. Season. Add the garlic and cook without browning for 20-30 seconds. Add the water or stock and torn mint and bring to the boil. Stir in the farro a little at a time so that the stock continues to boil, lower the heat and simmer for 30 minutes, or until the farro is tender. Serve immediatly, with a traspoon of extra virgin olive oil.

SAUSAGE and LENTIL STEW
3 tablespoon ETRURIA extra virgin olive oil
850 gr(ilb 12 oz) tin chopped tomatoes
16 ETRURIA juniper berries, lightly crushed
pinch of grated nutmeg
1 bay lerf
1 dried chilli, crushed
185 ml (3/4 cup) red wine
95 gr (1/2 cup) ETRURIA lentils

Heat the oil in a large sauce pan and cook the sausages for 5-10 minutes, until browned. Remove the sausages from the pan and reduce the heat. Add the onion and garlie to the pan and cook gently until the onion is soft. Stir in the rosemary, then add the tomatoes and cook gently until. Reduced to a thick souce. Add the juniper berries, nutmeg, bay leaf, chilli, wine and 410 ml (1 2/3 cups) water. Bring to the boil, then add the lentils and sausages. Give the stew a good stir, cover the pan and simmer gently for about 40 minutes, or until the lentils are soft. Stir a couple of thyme to prevent the lentils sticking to the base of the pan. Add a little more water if the lentils are still not cooked.

Melt the butter in a saucepan over moderately low heat.
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and return to the saucepan. Add  the parmesan, toss lighly.
Place on warmed plates and take to the table. Using a mandolin or potato peeler, shave a few very thin slices of the truffle onto each serving.

PASTA with CHICKPEAS
250 gr (9 oz) ETRURIA dried chickpeas
3 tablespoons olive oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves ,crushed
1 spring of rosemary
tea spoon ETRURIA chilli oil.
2 tablespoon tomato paste (purèe)
1.5 litres (6 cups)vegetble stock
125 gr (4 1/2 oz) small pasta shells drizzle of extra virgin olive oil
grated parmesan cheese

Put the chickpeas in a large saucepan, cover with cold water and soak overnight. Drain and rinse under cold water.
Heat the olive oil in a large saucepan, add the chopped vegetables, garlic and rosemary and cook over moderately low heat for 8 minutes. Add the chilli and season. Stir in the tomato paste and stock, then add the chickpeas. Bring to the boil. Reduce the heat and simmer for 1-1 1/2 hours, or until the chickpeas are tender, adding a little boiling water every so often to maintain the level.
Add the pasta and continue cooking until it is al dente. Remove the rosemary spring. Drizzle with extra virgin olive oil and sprinkle with parmesan.

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