Tutte le ricette con Cipolla rossa
Cinghiale in umidoRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Panzanella toscanaSoft, hand-crumbled Tuscan bread with ripe tomatoes, cucumber, red onion and basil, dressed with olive oil and red wine vinegar.
Farinata di cavolo neroCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Crostini toscani di fegatiniChicken-liver crostini with a vegetable base, capers, anchovy paste and butter, adapted from Juls’ Kitchen’s recipe on Visit Tuscany.