Sample Sienese cooking at its finest with these recipes full of Medieval influences but packed full with modern flavours from seven of the Italian city's finest restaurants
1. Fry the onion adding the tomatoes, basil and chilli pepper. Leave to cook for 15 minutes, add the bread and carry on cooking on a low heat for another 15-20 minutes.
2. In the meantime, steam the cuttlefish and lightly sauté the mussels in a pan with parsley and extra virgin olive oil.
3. Serve the bread soup putting the cuttlefish in the centre of the dish surrounded by the mussels.
Recipe supplied by Liberamente Osteria
Ingredients:2 bay leaves
1. Finely chop the vegetables, garlic and bay leaves and lightly fry in the oil over high heat.
2. Add the wild boar meat (previously minced), season with salt, add the red wine and reduce.
3. Cook for three hours. Half-way through the cooking, add the tomato concentrate. Cook the pappardelle in rapidly boiling salted water for about five minutes.
4. Drain and sauté the pasta with the wild boar sauce, adding the black olives.
Recipe supplied by Ristorante Pizzeria Due Archi
Address: Pian dei Mantellini, 48
1. Lightly fry the onion in four tablespoons of oil and half the butter in a saucepan until transparent.
2. Add the pigeon cut into quarters, season with salt and pepper and brown well. Pour some of the wine. When the wine has evaporated, baste the pigeon with a little stock, leave to evaporate and continue adding stock until the meat is cooked.
3. Bone the pigeon carefully and put the meat in the saucepan again.
4. Add the mushrooms, previously left to soak and then chopped up, and the rice, cooking everything by adding stock.
5. To serve, add the rest of the butter and sprinkle with pecorino cheese.
Recipe supplied by Trattoria Fonte Giusta
1. Lightly fry the carrots, onions, garlic, celery, parsley, rosemary, chilli pepper and juniper berries. When browned, add the bacon (cut into small pieces), the sausage and rabbit. Brown well.
2. Add the white wine and leave to evaporate; add the tomato concentrate, stock and leave to cook on a low heat for 40 minutes.
Recipe supplied by La Taverna del Capitano
Address: Via del Captiano, 6/8
1. Line the pork fillets with the slices of speck, roll and hold with a toothpick.
2. Put everything in a pan over a high heat, with a little of the oil.
3. Brown for some minutes, discard excess oil and and add the white wine, heating until nearly evaporated. Add the stock and carry on cooking for seven to eight minutes.
4. In the meantime, sauté the radicchio, thinly sliced, in a pan with some oil. Turn into the serving plates by placing the fillet without the toothpicks on a base of braised radicchio.
5. Serve alongside roast potatoes and seasonal vegetables.
Recipes supplied by L'Osteria del Bigelli
800g fillet of beef2 pears
1. Put the three egg yolks and the whole egg in a round-bottomed bowl, adding a pinch of salt, the lemon juice and slowly start stirring with a whisk adding the vegetable oil first and the extra virgin olive oil after, until the right density is reached.
2. Add the half teaspoon of vinegar and after that the mustard. Leave to set in the fridge for half an hour and after that add the cheeses by stirring from the bottom to the top with a wooden spoon.
3. Leave to set in the fridge for a further 15 minutes.Pears:
1. Grease a non-stick pan with extra virgin olive oil, heat and brown the whole fillet on all sides, season with salt and pepper. Once it is browned stop cooking and leave to rest on a grid placed on a baking tray for about five minutes.
2. Put the fillet with the baking tin and grid in an oven, heated to 200ºC, for about eight-nine minutes and after that, slice the fillet into 12 rounds, making sure the internal temperature is about 34-40ºC.Presentation:
Recipe supplied by La Sosta di Violanta
2. Brown everything together and after that pour in the red wine. When reduced, add the tomato concentrate. Cover with warm water, salt and carry on cooking on a low heat for about an hour.
Recipe supplied by Trattoria Papei
Address: Piazza del Mercato, 6
These recipes have been taken from Great Sienese Cooking, which features 96 mouth-watering dishes born in the Middle Ages and are now part of the gastronomy of the new millennium thanks to the chefs of the city of the Palio. An original book with splendid photos by Bruno Bruchi, colourful graphics by Alessandro Grazi, publishing coordination by Barbara Latini, and made in collaboration with the Comune di Siena.
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