in italiano 
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Frascadei alla Bussé - tuscan cooking recipe - massa
Frascadei alla Bussé
Like polenta, we remove the beans and replace them with potatoes, lard and bolognese, therefore creating frascadei, a vegetable soup that Angela Bertocchi, the chef of the local restaurant of Bussé left too soon (thus, leaving his sister his cooking utensils).
"Make sure the water is boiling before you add the black cabbage leaves and parboiled potatoes. You can leave it to simmer on a low heat for 2 hours, in order to ensure the vegetables are well cooked. Afterwards, start to add the flour very slowly ensuring that the liquid doesn't get too thick. During the baking of the flour, lardons, parsley and bolognese, it is better left for a long time. Make sure you stir the liquid at regular intervals and serve it in a cup or a plate".
But what does frascadei mean? Antonietta Bertocchi says : "It comes from Frascatelli which is a part of a black cabbage. Theres not a lot to understand".
Recipes kindly supplied by Il Tirreno
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