The Red and the White

Corn bread rosette
Prosciutto Toscano PDO
Red wine vinegar 200 gr
Brown sugar 200 gr
Water 200 gr
Juniper berries 2 number
Leaves laurel 2 number
Pecorino Toscano PDO
Onion of Certaldo
Tuscan Extra Virgin Olive Oil PGI

Melt the Pecorino Toscano PDO in a 62 ° water bath in purity without adding anything else and turning
until you get a cream. Allow to cool and put in a pastry bag keeping it at a temperature
environment. Combine vinegar, water, sugar, juniper and bay leaves in a saucepan and boil for 10 minutes
very low, peel the onions, cut into rings and cook them in the vinegar mixture for 3 minutes to make them
remain crunchy. Open the sandwich season it with Extra Virgin Tuscan PGI Oil, cream flakes of
Pecorino Toscano PDO, Prosciutto Toscano PDO and end with the onion in sour. Serve with sage,
rosemary and edible flowers.