Italian Recipes. Tuscan onion soup | Unseen Tuscany

Italian Recipes. Tuscan onion soup

Cipolla di certaldoThe Certaldo Onion or Cipolla di Certaldo is one very special onion: cited in Boccaccio’s Decameron, the Vernina variety is a symbol of its town of origin. Two varieties exist. The Statina is round in shape and purplish in color with succulent flesh. It is best eaten in the summer months. The bright red and pungent Vernina is harvested from the end of August through the winter months.

Ingredients:

6 red onions
5-6 tomatoes
1 l beef broth
Olive oil
4-5 basil leaves
Salt and pepper to taste

cipollata 2Preparation:

• Cut finely onions and then tomatoes.
• Heat a quarter cup of olive oil in a pot, add the onion and let them simmer until they are pale and translucent.
• Add finely cuted tomatoes and beef broth, salt and pepper to taste.
• Leave to boil until almost all beef broth will evaporate.
• While you are waiting, toast several slices of bread and use them to line your soup bowls.
• When the time is up, remove the soup from the fire, and briskly stir in the grated parmigiano cheese.


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