Erbazzone - Swiss chard and Parmesan Pie

Erbazzone is an Italian pie, traditionally made with seasonal greens, flavoured with spring onions and garlic, and bound with eggs and cheese. As simple as that. A true dish from the 'cucina povera', which comes in many variations. 

Calamari in umido con biete - Calamari Stew with Swiss Chard

This is a Tuscan family recipe I make again and again, all the year round. And everybody likes it.  In winter I serve the calamari with polenta, in summer with grains. Always tepid.

Ribollita

Last chance to prepare ribollita, the traditional Tuscan soup, mainly made with cannellini beans and cavolo nero and served with stale bread. The cavolo nero will be shortly out of season.
This is my family recipe, an inspiration for this popular soup. In fact, our ribollita slightly changed every time we cooked it, according to what we had in the pantry.
However, we always stick to two main rules: we always use dried cannellini, soaked overnight. The tinned ones have no taste and no consistency. We combine cavolo nero with Swiss chard, which brings a sweeter taste, curbing the tangy cavolo nero.