Peel and rub the onions for a moment in a napkin, without washing them, and then put them in a casserole with the butter and a handful of coarse salt which will be used to dry them. Let them cook slowly for half an hour, then add the peeled tomatoes, freed of their seeds, rosemary, sage, the meat and the sausage pieces. Just raise the flame and when the onion will be a bit 'smashed, spray with dry white wine, salt and after a few minutes serve with a soft polenta.


2 kg onions

60 grams of butter

2 tomatoes

150 grams of pork loin or veal rump

1 glass of white wine


rosemary and sage

250 grams of sausage

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