In addition to the well-known traditional dishes, the Toscan kitchen in recent years it has enriched its menu with more elaborate preparations, always based on quality ingredients, sometimes sought after but in most cases inspired by popular dishes. In our cognitive journey through the gastronomy of the region, we met Andrea Perini,  chef at the restaurant “Al 588 ″ in Bagno a Ripoli that of the creativeness in the kitchen he made it his battle horse.

Andrea's is in fact a kitchen Modern, which uses theoil not only as a condiment but often as the protagonist of his dishes. The traditional recipe is reinterpreted by him through new cooking methods and attention to some details, such as the dish that is undoubtedly more reasoned, with great attention to the various elements that make up the dish such as bitter and sweet or spicy and crunchy.

Today we want to give you a recipe to which Andrea is particularly fond of, given that his name, decidedly curious, was inspired by a dish that his grandmother prepared as a child.

4 eggs, 4 egg whites, 10 tomatoes, 1 onion, 2 spoons of sugar, 4 slices of Tuscan wholemeal bread, cooked must, extra virgin olive oil, salt. 4 kg of Sangiovese grapes, squeezed by hand, sieved and cooked in a narrow and tall pan for 4 or 5 hours.

«For the curious name of this dish, I took inspiration from an old recipe from my grandmother
in which the white part of the egg represented Purgatory and the yolk Hell. To prepare it you have to cook a fresh egg in the steam for 40 minutes at 61 ° C, then dip it
in water and ice to stop cooking. For the dishing, I prepare a roasted tomato cream cooked in the oven with a little salt, sugar and oil. Emulsify the tomato
with more oil, I blend it and sieve it to make the cream as smooth as possible; then I put some toasted wholemeal bread, some onions cooked in the oven and seasoned only with oil and salt. I finish with a few drops of cooked must which gives a little acidity to the dish, dampens the flavor of the egg and cleans the mouth. As a final, slowly on the plate a whipped egg white which, wrapped in film with oil and cooked in boiling water, swells and becomes very soft ».

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.