Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil

by Chef Nikoleta Theodorakis Sejatllari

Ingredients for 4 serves

 

  • 1 kg. - Pork shoulder
  • 2 l. - White wine
  • Q.s. - Laurel leaves
  • Q.s. - Juniper berries
  • Q.s. - Peppercorn
  • Q.s. - Coarse salt
  • Q.s. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil

 

Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil 1
Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil 2

Extra virgin olive oil

Monocultivar Frantoio Extra virgin olive oil

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Method

  • 1

    Prepare the Chianti tuna 4/5 days in advance. Salt the meat: cut the pork shoulder into pieces, place the pieces in a baking dish and sprinkle with 2 fistfuls of coarse salt.

  • 2

    Seal the container and place in the fridge for 3 to 4 days.

  • 3

    Take the meat out of the fridge, wash off the salt and place the meat in a pot with the spices.

  • 4

    Cover with the white wine, close the pot with a lid and cook over a very low heat for several hours. Chianti tuna can cook for up to 15 hours, but if you have to cook it at home, 4-5 hours are enough.

  • 5

    Complete the cooking process by leaving the meat in the pot until completely cooled.

  • 6

    Drain and degrease the meat.

  • 7

    Cut it into pieces that are not too small and place them in a glass jar.

  • 8

    Cover with Frantoio Monocultivar Extra Virgin Olive Oil and store it in the refrigerator. The pork tuna prepared with this technique will keep for a month.

 

Food plating

Serve the tuna as a starter or main course. If you wish, you can serve it with two white truffle-scented sauces.

Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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