Carlo Cambi and Petra Carsetti’s recipes
It is a secret … Shii had recommended the Board of the Council to make this recipe for Emmanuel Macron visiting Palazzo Chigi! It is a joke, it is obvious, but this preparation is a right mix between our gardens and the French tradition that comes from a distraction: it is said that at the Hôtel du Pin or managed by the sisters Stephanie and Caroline Tatin in LaMotte-Beuvron, Stephanie intent on preparing an apple cake for breakfast in a hurry, Spread butter, sugar and slices of apple directly in the pan. Brisé at the base. He did not lose heart, he held the ingredients with the dough and here is the Tarte Tatin. The French also really like onions and boast of their soupe à l’Oignon, but the onion soup at Tuscany is too better! So from these crossings was born this idea, excellent for the aperitif, delicious as an appetizer, very special for a picnic or a cold dinner.
Ingredients – 4 Red onions of generous and possibly fresh Tropea Tropea, 6 tablespoons of traditional balsamic vinegar of Modena and Reggio Dop (you can replace the balsamic sauce, but it is not the same thing), 6 tablespoons of brown sugar, 4 tablespoons of extra virgin olive oil, 6 or 7 sprigs of fresh thyme, a pack of puff pastry (also wanting pasta brisé) salt to taste.
Procedure – Cut the onions into thin slices after cleaning them and washing them, well oiled a circular oven pan with the olive extra virgin olive with the help of a brush, spread the balsamic vinegar, sugar on the bottom, here and there thyme and then lay on the slices of onion. Season with salt and if you believe a lap of extra virgin olive oil. Cover everything with the puff pastry making it adhere well to the onions. Bake at 180/190 degrees for about twenty minutes, baked and with the help of the serving dish, turn the tarte upside down so that you can see the caramelized onions.
How to entertain children – Make the slices of onion to them in the pan.
Combination – We went directed on the aromatic whites: here is a Sauvignon of Collio, or an aromatic traminer of South Tyrol or even an evil of the Karst.
