A culinary school teaches many tricks and tips about the best way to cook something. Sometime the preparation is very simple, but if you don’t respect the right steps there’s nothing to do. This is what we try to pass to our students.
In Lucca and Pisa it’s raining, it’s raining, it rains every day…
I look at the pictures on Facebook of my students abroad, travelers and tourists who participated in our cooking classes, and I see there’s snow in New York, as in Cleveland, UK and also in Japan …. cities, towns and gardens covered in snow and children, the same children with me during our cooking classes in Tuscany, making pasta and tortellini… now they’re building snowmen and giving them weird nicknames… 
I think just that: Tuscany is wonderful in spring and summer but during the winter, lately, it rains too much. The Arno river that runs through Pisa reached, for the second time the alert level and the countryside is often flooded like a huge paddy field.
When the days are like this I dive into the culinary art in a compulsive way. Today, among other things, I have prepared this dish, which can not miss among the gourmet ones. The taste is full, sweet and sour, and rich in aromas. The consistency is typical of a petal of onion that melts releasing the aroma until to the nose.
These onions can be cooked in many ways here in Tuscany … inside aluminium foil, even under the ash of a fireplace. What I introduce you, though, is a way of cooking them worthy of a cooking school, like all the dishes that succeed in being beautiful, versatile and surprisingly good.
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| Borettane Onions and Mascobado brown Sugar |
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| Borettane Onions Tuscan style |
Ingredients
- 1 kgborettane onions (golden onions, 5cm diameter maximum)
- 1/2 glassmarsala wine
- 1 glasswhite dry wine
- 1 glasswater
- 3 spoonsbrown sugar Mascobado
- just to cover the pan bottom,extra virgin olive oil
- 2 or 3 pinchessalt
- 2 tspall purpose flour
Cooking Directions
- Clean borettane onions.
- Pour the olive oil to cover the bottom of the pan.
- Add following the order: the onions, marsala wine, white wine, water, salt, and, at the end, mascobado sugar.
- Mix everything together and wait it takes to boil.
- At this point, lower the heat, cover and cook for about 25 minutes.
- Sprinkle the flour by a sieve, mix and cook about 5 minutes on high heat, uncovered.
- Adjust salt if necessary.
- Wait until all the liquid is absorbed and you got like a light, shiny cream.
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