Tuna del Chianti: the recipe that does good – Italian Cuisine

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The Christmas season has officially begun. We suggest a triplet of presents: go to eat in one of the "Restaurants against the Hunger", those that on the menu until December 31 have at least one support dish, which means that 2 euros for each dish ordered go to support a child undernourished. In this way you will give to others and also to yourselves. And then try the "Chianti's tuna" in the restaurant La Cucina de Mibabbo Milan, an exquisite recipe in which you can even try your hand at home and give this particular preserve to friends and relatives for Christmas.

It's about a Tuscan historical recipe that was used for the preservation of meat, from origins farmers of ancient poor cooking, and is recognized for its goodness and its way of preparation unchanged over the centuries. "The idea starts from the need to preserve the pork for as long as possible, which was slaughtered in the cold months. Originally they used less valuable meats, hence the logic that the pig does not throw anything, today we use shoulder or pork leg. We use the pork leg – explains Davide Balduini, of the La Cucina de Mibabbo restaurant – It was the preparation it made grandmother, who came to Milan after the war. My grandfather in '52 began to open a wine bar, then a lorry for truck drivers and in the '70s mine dad and his sister they opened a Tuscan restaurant in Milan ". Son of art, then … But David had 'rebelled' to his' destiny 'of restaurateur: "I did not want to do it." As a boy I saw my father and I said to myself:'I will never do the restaurateur! ". Too much, too demanding … ". But, you know, the blood is not commanded … and so Davide still succeeds in the world of food and works for many years in a form of contemporary mixing – if you can say so – that is in the catering. Then 4 years ago, the surrender: Davide opens his restaurant. Tuscan. In Milan. "It is clear that in the end the unconscious pushed me and I must say that it gives me great satisfaction". It seems that the unconscious has also prompted David to reproduce the situation of his father (certainly the name of the restaurant is not accidental!) With his sister, since talking about the Chef, Roberta Magnani, declares: "Let's work together like my sister"! Davide's father sent her the kitchen of the Tuscan tradition: "Genuine as our somewhat rough language, tasty as a joke funny frank and simple as the way we do. Tuscan cuisine resembles its people, recipes handed down from father to son, even from father to son "- as David states on the website.

Made of dishes such as ribollita, crostini with chicken livers and tuna from Chianti, naturally. "We propose the 'tuna of Chianti' as our dish among the starters, it is very requested because it's one particular preparation, made of many passages each of which leaves its trace of flavor ". And so this year the tuna of the Chianti of Davide and his father go to nurture also the joint initiative of Action against Hunger (every year they also privately do a 'solidarity initiative to help someone).

Here is the recipe.

THE TUNA OF CHIANTI

168579INGREDIENTS

1.5 kg of pork leg

3 juniper berries

5 grains of black pepper

2 lt white wine

3 bay leaves

Virgin olive oil

Coarse salt

Thoroughly clean the meat from fat, tendons and rind.

Put it in a large container sprinkled with 3 big salt punches and keep it in the refrigerator for 3 or 4 days.

After this time clean the meat well from the salt and cook for 5 hours immersed in white wine with the addition of aromas, over low heat.

Leave to cool in the wine, break it with your hands and lay it in sterilized glass jars with bay leaves, pepper, juniper, cover with extra virgin olive oil.

Store the tuna in the refrigerator, checking the oil level, consume it after a month or so with cannellini beans, Certaldo onion (Slow Food presidium) or a purple potato pie with a drizzle of oil and fresh pepper.

To try!

To know all the restaurants that are participating in this Action against Hunger campaign (there are hundreds in all of Italy!) Click here.

Carra Traverso Saibante
December
2018

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