Menu December 2019

Menu December 2019

Appetizer: Crostoni con cipolla e salsiccia

(= “Crostoni” with Onion and Sausage)

Recommended wine: Cuvée N1 Metodo Classico Millesimato

Crostoni con cipolla e salsiccia Ingredients for 4 people: 8 slices homemade Tuscan bread, fairly thinly sliced 2 red onions 2 fresh sausages 60 g brown sugar 3 tbsp extra virgin olive oil (plus 8-10 tbsp to “dress” the slices of bread) 2 tbsp white wine vinegar 3 tbsp balsamic vinegar salt

Clean the onions, slice them thinly and put them in a small, heavy-bottomed saucepan. Add the sugar, 1 spoonful of olive oil, the white wine vinegar, the balsamic vinegar and salt according to taste (not too much). Stir well and put the pan over a low heat; then, as soon as the sugar begins to dissolve, turn the heat up. Stir frequently and when the onions become dense, almost caramelised, turn off the heat and put the pan to one side. Skin the sausages and sauté them in a heavy-bottomed frying pan with 2 spoonfuls of olive oil, breaking them up and stirring with a wooden spoon. Add the onions that you prepared previously, mix them together and cook for a few minutes. Toast the slices of bread on both sides and drizzle a little oil over each one. Divide the sausage and onion mixture – which is delicious – into 8 parts and distribute it on top of the bread...... buon appetito!

Appetizer: Tortino di fagioli

(= Bean Flan)

Recommended wine: Cuvée N1 Metodo Classico Millesimato

Tortino di fagioli Ingredients for 2 people (1 flan per person): 200 g dried beans 2 pinches dried fennel 4 slices Pancetta, (2 for each flan) 1 spring onion 2 sage leaves 3 tbsp extra virgin olive oil (plus 1-2 tbsp to grease the flan moulds) salt and pepper

After soaking the beans for at least 12 hours, strain them and put them to boil in a saucepan full of cold water over a low heat, for roughly an hour (taste them to make sure), with 2 sage leaves, 1 spoonful of olive oil and a pinch of salt (this latter added at the end of cooking). Five minutes before they have finished cooking, chop the spring onion, put it in a frying pan with the oil and sauté over a moderate heat. Strain the boiled beans and tip them into the frying pan, season with salt, pepper and the fennel. Stir everything together slowly, over a low heat, for approximately ten minutes. Pour the beans (which due to the fact that they're cooked twice – in the saucepan and the frying pan – will now be soft) into two small well-greased moulds, approximately 8 cm wide and 10cm tall, pressing them down well. Put the moulds in the oven at 180 °C for 10 minutes. Straight afterwards turn the oven up to 250 °C, lay the slices of Pancetta in a baking pan, put them in the oven and cook for about 5 minutes, until crispy. Turn out the flans while still hot and serve them decorated with the Pancetta.