Botton d'oro Restaurant

Our Chef Recipes

Some advices to cook good lucchese food!Try now!

WAGGONER'S BEAN SOUP

Ingredients:

• 300gr. (12 oz.) "borlotti" beans
• 2tbs tomato puree
• 2 cloves garlic
• stale bread
• salt
• peppercorns
• extravirgin olive oil

How to prepare:

Cook the beans in a little water with 2 tbs of oil, a few sage leaves and 2 garlic cloves. When the beans are nearly done, add a little salt and the tomato puree and finish cooking. Place 2 slices of lightly toasted stale bread in individual bowls and cover the bread with the beans and their stock (if there are too many beans, take some of them away). Serve the soup hot with plenty of freshly ground pepper to taste, and sprinkle generously with olive oil, preferably just harvested.

POLENTA WITH "CRACKLING"

Ingredients:

• 500gr. (1 lb 2 oz.) maize meal
• 200gr. (8 oz.) fat bacon strips
• 4 herrings
• 150gr. (6 oz.) mature sheep's cheese
• vinegar
• salt
• extra virgin olive oil

How to prepare:

The polenta in this recipe come from the province of Siena. It was usually cooked during the harvesting and crushing of the olives. The preparation is rather unusual sue to the addition of herrings. This was a single course meal of high energy value. Shake the yellow maize meal into a pan of boiling salted water, letting it fall in a continuous single shower ("a pioggia"). Stir for half an hour over a moderate heat. In the meantime, fry the bacon strips (crackling) and add them to the polenta a few minutes before taking it off the heat. Tip the polenta on to a large chopping board and cut it into slices using a colourless thread of cotton. Wash the salt off the herrings under the running water, grill them, cut them into small pieces and dress with fresh extra virgin olive oil and a small sprinkling of vinegar. Arrange the herring pieces on top of polenta, sprinkle on plenty of grated sheep's cheese, and add a touch of oil.

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