Il Rosso e il Bianco

20 min
1 portions


Corn bread rosette
Tuscan Ham PDO
200 g of red wine vinegar
200 g of brown sugar
200 g of water
2 Juniper berries
2 Bay leaves
Pecorino Toscano PDO
Certaldo Onion
Tuscan Extra Virgin Olive Oil PGI

Step 1

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.

Step 2

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.

Step 3

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.