Chipollata

The Sienese cuisine, and that of nearby areas, is much characterized by the research of natural flavors and the addition of special spices. The frequent use of wild fennel, tarragon, salad herbs that grow wild in certain fields, spices that elsewhere are forgotten, are a sign of loyalty to the most deeply rooted traditions of ancient Tuscan food, which have always been the subject of particular attention in the Sienese land and deserve a special recognition. How to forget old recipes such as the tarragon sauce, the Migliacci made with pig blood, and the Cipollata recipe?
Ultimately, the cuisine of Siena can claim to be the true Tuscan cooking, one that has been enriched over the centuries without ever abandoning the deepest roots of each dish. The people of Siena is well aware and proud of such tradition.
Here you can recover this tradition too, learning the delicious Cipollata recipe!
Ingredients:
- One kilo of white onions
- 400 grams of pork ribs
- 200 grams of stale home-style bread (stale)
- 100 grams of extra virgin olive oil
- 50 grams of bacon
- 50 grams of fresh Tuscan sausage
- A stick of celery
- A clove of garlic
- A carrot
- Salt
Preparation:
Place the pork ribs in a pot, add the carrot cut in half, a piece of celery and half onion, then cover with a liter and a half of water. Season with salt and set the pot on the heat and cook until the meat comes off the the ribs. Strain the broth, strip the flesh off the ribs and put the meat on a separate plate. In the meantime the pork was cooking you should have chopped all the onions, and placed them in a large bowl, then kept under a thin but continuous stream of running water for 15 minutes. While the onions are washing, pour the oil in a saucepan, add the chopped bacon and the peeled and chopped sausage. Brown them for a few minutes then add the drained onions. Allow them to dry without a lid on, then pour two ladles of the broth you have prepared, cover and cook over moderate heat, occasionally adding more broth. After about an hour and a half of cooking, add the onions to the meat cut into small strips, then add the remaining broth and keep cooking for about 15 minutes. Get a soup bowl and cover the bottom with toasted bread slices rubbed with garlic (rub after toasting), then pour the Cipollata in over the bread. Let it rest for a few minutes before serving, to allow the bread to absorb the broth.

Read more: http://experience-tuscany.thriftytuscany.com/cipollata-recipe/4167#ixzz0hR1otzma