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Tuscan Onion Soup

Tuscan Onion Soup

There are two versions of the Tuscan onion soup. I prefer the one that comes from Arcidosso a sort of forefather of the “acqua cotta”, but of course there is also the Carabaccia

 

By Donatella Cinelli Colombini

 

It must be said the best Tuscan onion comes from Certaldo; it has a delicious taste and is more easily digestible with respect to normal onions. The Carabaccia is practically homage to the Certaldo onion but those of us from Montalcino are bonded to Monte Amiata, the volcano from which the soils in our vineyards come from. So the zuppa di cipolle from Arcidosso is my favourite. A medieval soup from which the acqua cotta soup descends. In the original version it is prepared with strigoli, a type of wild grass usually found in the chestnut woods on the Amiata but we will use the more domestic and easily found spinach.

 

INGREDIENTS FOR THE AMIATINA ONION SOUP

For 4 people

 

Ingredients-onion-soup-Fattoria-Del-Colle-Tuscany

Ingredients-onion-soup-Fattoria-Del-Colle-Tuscany

BROTH: one small onion, one carrot, one stick of celery, one ripe tomato, black pepper and salt

 

SOUP: 5 onions, one stick of celery, 500 g of spinach, 500 g of ripe tomatoes, extra virgin olive oil, 300 g of ricotta, salt, chili pepper, toasted unsalted bread.

 

PREPARATION OF THE AMIATINA ONION SOUP

Prepare the broth by putting in a pan, the washed and roughly diced celery, carrot, onion and tomato, covered with two litres of water. Salt and bring to the boil, simmer for a couple of hours over a low flame.
To prepare the soup: parboil and peel the tomatoes. Wash and chop the carrots, and onions, and celery and stir fry in a pan. Add salt and chili pepper. Wash the spinach and put them in the pan once the mixture is dry. Shortly after add the peeled tomatoes roughly chopped. Continue to cook over a low flame for about an hour, with the help of the vegetable broth.

Onion-Soup-Preparation-Fattoria-Del-Colle-Tuscany

Onion-Soup-Preparation-Fattoria-Del-Colle-Tuscany

In pan season the ricotta with oil and salt, keeping the flame low.
Toast in the oven the slices of bread, then put them in a casserole dish, pour on top the soup and then the ricotta.

 

ZUPPA DI CIPOLLE AMIATINA AT THE TABLE AND WITH WINE

Serve hot, together with a rosé or a more structured white wine like the Sanchimento IGT Toscana from Fattoria del Colle. A wine that with the 2019 harvest presents itself with new depth, complexity and personality thanks to a peek at orange wines.

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