Melt the Pecorino Toscano PDO in a bain-marie at 62 degrees without adding anything else and stirring
until a cream forms. Allow to cool and put in a sac à poche keeping it at room temperature.
Combine the vinegar, water, sugar, juniper and bay leaves in a saucepan and boil for 10 minutes over a very low heat peel the onions, cut them into rings and cook them in the vinegar mixture for 3 minutes so that they remain crispy.
Open the sandwich, dress it with Tuscan Extra Virgin Olive Oil PGI, flakes of
crema di Pecorino Toscano PDO, Tuscan Ham PDO and finished with the vinegar-flavoured onion.
Serve with sage, rosemary and edible flowers. Serve in a deep dish with crispy sage and lots of Tuscan ham PDO.