Family recipes have an undisputed charm, due to the aura of mystery and originality that surrounds them, but they must be preserved, shared as needed and above all interpreted to keep them in step with the times. The combination that characterizes our laboratory is just this, classic recipes and modern production techniques!
Today we offer you a recipe handed down for at least 3 generations, the Certaldo onion jam.
Apple Cider Vinegar
extra virgin olive oil
In a large container, preferably earthenware, heat a few tablespoons of extra virgin olive oil. As soon as it reaches the right temperature, add the Certaldo onions, previously peeled and cut into thin slices.
Let the onion sweat, so as to release the water contained inside it and start the caramelization of its sugars. Once the onion is browned, add: sugar, pine nuts, sultanas and apple cider vinegar, leaving to cook for about 2 hours, until the desired consistency is reached.
The jam must have an intense purple colour, with a sweet and sour aroma, and a characteristic consistency which allows the presence of the onion to be recognized.
We recommend it in combination with pecorino di fossa or other aged cheeses, in fact thanks to its sweet and sour taste which contrasts the sapidity, it enriches the sensory experience by enhancing the flavours.