When traditional Tuscan cuisine meets the flair and creativity of a great chef, something truly special can be born. If then the protagonist of this meeting is the Calabrian Massimiliano Catizzone, president ofFlorentine chefs association, we can really expect great things.

And in fact, Catizzone's dishes are real works of art, artist creations in which inventiveness marries beautifully with the respect for gastronomic culture of the territory and for the raw materials used.

Despite the constant study of new combinations and flavors, for the chef, respect for the ingredients of a typical recipe is fundamental. And it shows it in its reinterpretation of dishes that have made the history of Florentine cuisine, such as the carabaccia, an ancient onion soup so loved by Caterina de 'Medici, which Catizzone offers with a new aesthetic and texture without distorting the ingredients. Here is his version.

CONTEMPORARY CARABACCIA
2 white onions, 1 celery stalk, 1 carrot, stale Tuscan bread, 4 eggs (1 a
person), sugar, vegetable broth, basil, extra virgin olive oil, salt.

“I replaced the croutons with a bread cream made by mincing the bread soaked in the broth and then I added the cooked vegetables; first I just brown the onion. I then separated the white and the red of the egg. I make the red marinate in cold with salt and sugar, while the white I whip it until stiff and cook it in the microwave. I serve it creating a different and original visual combination, which allows you to appreciate every part of this recipe ".

Text taken from “A Tavola da Firenze al Chianti. A journey into food and wine. Raw materials, recipes and historical events "by Milko Chilleri, published by Expos.

 

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