The recipe of the month: “IL TONNO DEL CHIANTI” –Tuna of Chianti
Tuscany, a region famous for its exquisite cuisine, has a great variety of gastronomic proposals. In this occasion we would like to talk about a very special dish that astonishes everyone: in first place because it has been baptized as ”Tonno del Chianti” –Tuna of Chianti- when it has no actual relation with any sea specialities, and in second place due to its look: it's a cooked pork, prepared in such a way that the final appearance resembles that of the tuna fish. This could be a refreshing entrant for summer if served cold, or a good option as a hot dish at any time of the year.
Ingredients for 4 people:
* 500 gr. of pork (the original one in the recipe refers to the exquisite and precious “Cinta Senese” race)
* Olive Oil
* 1 beef stock cubes, 1 vegetables stock cubes
* 2 bay leaves
* Black Pepper
Trim away all fat from the pork. In a saucepan with water, stir the bay leaves and the two stock cubes. Heat the mixture up to boiling point. Remember it’s very important to put the pork into the saucepan once the water is bubbling. By doing so it won’t harden, and besides, we make sure that it assimilates the flavours and aromas of the broth. Then, cover and simmer during 45 minutes approximately.
Once cooked, place the hot meat on the chopping board and with two forks flake it following the nerve; it's essential not to cut it but to flake it carefully in order to obtain the desired effect.
Finally, place it in a recipient so as to mix it with the oregano, a little of olive oil and a pinch of salt and black pepper.
It can be offered with salad, or cherry tomatoes, and it can be served as a template dish or as a cold one by letting it cool down in the refrigerator for some minutes.
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