Tonno del Chianti
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. This month we highlight her Chianina Tuna recipe, aka fake Tuna.
Ingredients
| - | 1 kg of pork loin
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| - | 1 ltr white wine (good quality) |
| - | 1 ltr water |
| - | 4 bay leaves |
| - | 10 pepper beans |
| - | 1 kg sea salt |
| - | 1/2 lt olive oil |
| - | 1 carrot |
| - | 1 onion |
| - | 1 stick of celery |
Method
| 1 | Put the meat in salt for 3 days, draining the water from time to time. |
| 2 | On the third day remove it from the salt, wash it and dry it well. |
| 3 | Place the meat in a pot, add the onion, carrot, celery, water and wine and simmer for 5 hours. |
| 4 | Once it has been cooked let it cool well (ideally over night) then remove it, dry it again and break it apart with your hands. |
| 5 | Place in a glass jar, adding pepper and bay leaves, cover completely with oil, close and store in a refrigerator for a few days. |
| 6 | I leave it x 5/6 days, then open it and serve it with cannellini beans and fresh onion. |
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