ENGLISH HASH - HASH INGLESE

Ingredients for 4 people:

2 chicken breasts cut into pieces not very big
200 grams of boiled potatoes
1 yellow onion
200 ml of cream
50 grams of butter
salt and pepper

preparation:
Cut the onion into thin slices. The potato cut into cubes not very large.
Take a pan, make melt the butter and add the onion, potatoes and chicken.
Cook for about 15 minutes, occasionally pouring a dash of cream and milk.
When it is cooked serve hot.

THE CHICKEN OF THE DEVIL - POLLO ALLA DIAVOLA

Ingredients for 4 people:

1 chicken clean and already dissected
50 grams of butter
oil
salt
1 clove of garlic
1 Calabrian chili
500 grams of Pachino tomatoes
10 sage Leaves

preparation:
Take a pan and put the chicken to brown in a sauté garlic butter and oil.
sealed the meat, turning the meat on each side.
Now add the diced tomatoes and cook the chicken. Cook for about 50 minutes with the lid over the pan and 5 minutes before you finish cooking you put in the chili cut into small pieces with seeds and sage.
Cook for then serve hot.

DANISH MEATBALLS - POLPETTE DANESI

Ingredients for 4 people:

400 grams of lean beef and chopped
1 yellow onion
1 leek Cervere
300 grams of pork
1 glass of sparkling water
3 tablespoons flour
1 egg
half a liter of oil
50 grams of butter
1 sprig of rosemary

preparation:
Put in a bowl the 2 types of meat (pork and beef), the finely chopped onion, leek, flour through a sieve to no lumps and the egg until the mixture is completely homogeneous.
Now pour the cup of water and continue stirring until it swells consistently.
Put in the fridge to rest well covered, for an hour.
Past time, pull them out and do great with 2 teaspoons of Quennelle of meat.
Now turn a pot and heat the oil with the butter and the rosemary. When you're ready you put in the meatballs and cook for about 20 minutes.
Look, however, that do not take a very dark color. When they are golden will be more than enough.

FLOUNDER IN GRAPEFRUIT'S SAUCE WITH LEEK - PLATESSA IN SALSA DI POMPELMO CON PORRO

Ingredients for 4 people:

500 grams of flounder fillets cleaned and without fishbone
200 ml cream
1 grapefruit
10 pine nuts
50 grams of flour
1 leek boiled in milk 2 hours before
oil
salt and pepper

preparation:
Make the sauce by putting in a blender cream, whole juice, grapefruit juice, and pine nuts. Blend everything , then make coook it for 5 minutes,  then let rest.
Take a pan with the oil and a little onion, then breaded with flour the fillets of flounder and put them to brown in the pan with the sauce.
Take the leek, cut into julienne strips and cook in the plaice.
Cook for about 5 minutes. Make sure that the plaice are well cooked then served with grapefruit sauce garnished with leeks.

SALMON TROUT IN BERCY SAUCE - TROTA SALMONATA IN SALSA BERCY

ingredients:

4 fillets of salmon trout fresh, clean and fully boned
1 liter of vegetable stock
1 liter of white wine
1 lime untreated
pepper
1 red pepper
10 tablespoons of sauce Bercy

preparation:
Take a pan large enough and place over the trout. Pour the white wine and let evaporate. Now add 4 tablespoons of broth and a pinch of pepper ..
Cook for about 30 minutes. When they are almost cooked, squeeze over the lime juice, put the fresh chilli without seeds and finish cooking.
Arrange on a rectangular plate and season with the sauce Bercy.
Serve the potatoes in the oven and with a good white wine served chilled

MUSCADET DES PAY NANTAIS - NANTES - FRANCE

Visualizzazione ingrandita della mappa


Wine produced in the Muscadet region of Pays Nantais.
The wine, white in color, is dry and light and it is a table wine, common, great for every day. The service temperature should be around 10 degrees.


http://www.lesdomainesquimontent-lyon.fr/cave/102-muscadet-aoc


Nantes - The old castle

HAUT-POITOU VDQS - LOIRE - FRANCE

Visualizzazione ingrandita della mappa


Wine produced in the French district of Poitiers. The cellar and the production of this wine is mainly due to the local consortium that has been working hard for further improved and ongoing research. Unfortunately, towards the beginning of the 90s due to a severe financial crisis was sold in part to a large manufacturer in the industry.
In the market there are 3 types: red, white and rose wine.
The former are produced with Gamay, Cabernet and Merlot. The flavor is very strong but also very delicate, intense, ruby red color with garnet hues.
The whites are have a great body and are soft and with a hint of flowers. The grapes used are Sauvignon, Chardonnay and Pinot Blanc.
As for the rosé and if they have anything with a hint of fruit. Color raspberry and full-bodied. The grapes used are Gamy, Merlot and Cabernet.


http://www.cavehautpoitou.free.fr/

VIN DE MOSELLE VDQS - FRANCE

Visualizzazione ingrandita della mappa


Wine "disputed" between German and French as a product in a border area was exactly located between France and Germany, between Metz and Sarbrucken. There are 2 types of Moselle wines: reds and whites.
Reds percentage of the Gamay grape for 30% and Pinot Noir for the remainder.
The scent is very fruity taste and strong flavor. The service temperature should be around AI16 degrees.
As for the whites instead, the grapes are used for a 30% Pinot Bianco and the remainder, Sylvaner, Riesling.
It 'a wine that is excellent with seafood appetizers and first fish served fresh.

    Metz

THE GREEN CAKE (LA TORTA VERDA) - LA TORTA VERDE

Ingredients for 6 persons:

For the dough:
500 grams of rye flour
6 tablespoons olive oil
water
baking powder
salt

For the filling:
200 grams of savoy cabbage
100 grams of spinach
1 white onion
1 garlic
1 rib
1 bunch of Swiss chard
100 grams of turnips
100 grams of butter

preparation:
Clean, clean and wash all the vegetables. Cut them to the size you prefer and put it in a pan big enough. Add the butter and cook.
Meanwhile, prepare the pasta. Roll out with a rolling pin, then take a round buttered baking dish and spread a circle of dough large enough to cover not only the surface, but also part of the board.
Put inside the dough and then close with the remaining dough.
Butter the top and then bake at 180 degrees for 35 minutes.

VALDOSTANE'S BEEF - BISTECCA ALLA VALDOSTANA

Ingredients for 4 people:

4 slices of beef to make the scallops
50 grams of butter
150 grams of flour
oil
4 slices of Fontina Valle d'Aosta
8 slices of cooked ham
1 glass of white wine
sage, thyme

preparation:
Take the flour, flour the scallops and keep aside.
In a pan, melt the butter, place the oil, sage and thyme. When the butter is almost nutty, put the scallops and the wine to evaporate. Do gild a few minutes then add the slices of ham and fontina cheese to finish.
Close the lid, lower the heat and cook for another 8 minutes.
Serve warm.

FLORENTINE BEEF AT THE CHAMPAGNE - FIORENTINA ALLO CHAMPAGNE

Ingredients for 4 people:
4 steak Fiorentina
2 glass of Champagne
100 grams of butter
4 juniper berries
6 cloves
1 yellow onion
1 carrot
1 celery
4 bay leaves
1 liter of broth

preparation:
Sauté in butter, a large pan and the 4-bone steaks.
When it begins to brown put the finely chopped onion, carrot, celery, champagne, cloves, juniper berries and bay leaf. Now add 4 ladles of broth and cook for 20 minutes.
Slice and serve hot.

RED SNAPPER AT CURRY AND PAPRIKA - DENTICE AL CURRY E PAPRIKA

Ingredients for 4 people:

4 fillets of red snapper
2 eggs
1 tablespoon Indian curry
1 tablespoon paprika
1 teaspoon anise seeds
flour
salt and pepper

preparation:
Take the fillets of red snapper, put them on a plate and sprinkle with paprika, anise and curry.
In a small bowl, beat the eggs with a little oil, salt and pepper.
Take now the fillets and bake before the egg and then in breadcrumbs.
Fry them for 5 minutes on each side.
serve hot

SALMONE IN UMIDO ALL'ARANCIA

Ingredients for 4 people:

700 grams of fresh salmon deliscato
2 tablespoons oil
100 grams of butter
1 liter of fish broth prepared before
3 organic oranges
1 yellow onion
1 glass of white wine

preparation:
cook for the salmon fried with oil and onion. Let brown on all sides. Keep it and remove. Put it in a hot place-
In the same pan add the onions, let them turn golden, then add in the white wine and let it evaporate. Pour half of the broth and then reduce the liquid by a quarter
When it will be reduced again put the fish and pour over the orange juice filtered through a sieve
Finish cooking and serve hot.

SARDINE WITH SEIRASS DEL FEN CHEESE - SARDE CON SEIRASS DEL FEN

Ingredients for 4 people:

500 grams of fresh sardine fillets cleaned and boned
200 grams of seirass of fen
1 egg
1 clove of garlic Asti
1 tablespoon balsamic vinegar of Modena
parsley
basil
oil
salt and pepper

preparation:
Take a bowl and put in the seirass the fen, parsley, garlic, chopped basil and egg. Mix well.
Now take a pan, put on half of the fillets of sardines with his back to the bottom.
  Take a tablespoon of the mixture, and sprinkle evenly over each sardine. Put on the other half and close it.
Bake at 220 degrees for 15 minutes.
Take out from the oven and pour over the vinegar

MARVEL OF THE WINTER - MERAVIGLIA DELL'INVERNO

Ingredients for 4 people:

4 large potatoes not
200 grams of chickpeas in a jar
100 grams of beans in jar
2 onions blondes
1 leek Cervere
3 carrots
3 zucchini
5 large tomatoes
1 stalk of celery
100 grams of lentils in a jar
50 grams of coastline
1 cabbage
4 tablespoons of Parmesan cheese
40 grams of butter
1 teaspoon anise seeds
sage, rosemary

preparation:
Peel and wash the vegetables, cut the potato into small cubes and the cabbage into thin slices and the coasts. The tomato into quarters and then into eighths before. Carrots and courgettes. Thinly sliced ​​onions as well as the leek.
Now put in a large pot all the vegetables, chickpeas, lentils and beans, and rosemary and the sage. Add the salt and anise seeds and then filled with water in the pot to cover the vegetables.
Bring to a boil with the lid. When it come to a boil, reduce heat (low heat) and remove the cover.
Cook for 2 hours.
When you're ready for the whole house will emanate a scent of fresh vegetables and legumes really wonderful.
You can also if you want to add the Parmesan cheese and butter at the end.

BRAISED BEEF PORTO WINE AND ORANGES - BRASATO PORTO E ARANCE

Ingredients for 8 people:

1 piece of meat for pot roast 2 kg
4 organic oranges
2 untreated lemons
60 grams of butter
1 tablespoon flour
2 tablespoons brown sugar
1 large onion
1 liter of vegetable stock
1 glass of white wine
1 small glass of Port wine
salt and pepper

preparation:
Take a bowl suitable for marinating very large and put in the meat.
Moisten with juice of 3 oranges and juice of 2 lemons.
Do take good the marinating to the meat, then put in the fridge for 24 hours.
Spent hours, completely drain the liquid from the marinade, take the meat and place in a large pan fried with olive oil and chopped onion. Let it brown on each side.
Pour in the flour, glass of white wine, port wine and let evaporate.
Add 3 ladles of broth and cook for 2 hours and 40 minutes
15 minutes before you finish cooking, take the last remaining orange, cut into thin slices with the skin, and place in a saucepan with 60 grams of butter, and 2 tablespoons of sugar and let caramelize
Serve hot, adding the sauce and caramelized oranges

ROAST BEEF AT THE AROMATIC VINEGAR - ROST BEEF ALL'ACETO BALSAMICO

Ingredients for 4 people:

600 grams of roast beef cut into thin slices
1/2 cup of Cherry
2 tablespoons balsamic vinegar of Modena
1 sprig of chervil
1 bunch arugula
Salt and pepper

preparation:
Place the roast beef on a plate and then switch to make a sauce for the carpaccio.
Take a pan and put in, the cherry, 2 tablespoons of cream, balsamic vinegar, chervil finely chopped and 2 tablespoons of sugar.
Fate mix well, then turn off and cool.
Once it is at room temperature, pour over the meat and arrange on top of the rocket.
Great appetizer, served with an excellent white wine such as a Cortese.

BOILED MEAT OF THE SUNDAY - BOLLITO DOMENICALE

Ingredients for 6 persons:

1200 grams of mixed boiled beef (head, etc.)
400 grams of chicken legs
5 potatoes
5 juniper berries
6 cloves
2 green apples
1 stalk of celery
1 carrot
200 grams of sauce Piccalilli
200 grams of Conserva Piemontese
100 grams of "Bagnetto verde"

preparation:
Take a deep pan and have enough capacious to contain all the ingredients.
Arrange the meat inside battened with the cloves, add water to cover it all, then put the potatoes, carrots, celery, onion finely chopped.
Now turn the heat and let the water come to a boil. Then place the chicken thighs, garlic and juniper berries.
Then close the lid, turn down sharply bringing the fire to low and cook for about 2 hours and 40 minutes
10 minutes before turning off the boiled, take the apples, cut into slices and put them in a pan with white wine, butter and 50 grams of sugar. Let caramelize everything then turn off the heat and remove the pot from the boiled: Serve on a platter big enough and you have the sides caramelized apples.
Enjoy it all with sauces and a good Barbaresco

CASTELLATA'S CAKE - TORTA DELLA CASTELLATA

 

 

Ingredients for 4 people:

1 liter of milk
3 Cervere leeks
5 apples
1 bunch of grapes American
250 grams of wheat flour
250 grams of rye flour
100 grams of butter
2 tablespoons oil

 

preparation:
Pour the flour of wheat and rye together. Pour the milk and add the apples, the leeks chopped, and the american grapes 

Mix well and put the entire mixture into a buttered baking dish.
Bring the oven to 180 degrees and bake for 60 minutes.
serve hot

 

 

PROVENZAL STEW WITH BLUEBERRY (LA DOBA) - SPEZZATINO ALLA PROVENZALE CON MIRTILLI

Ingredients for 4 people:

2 Kilograms of beef, cut into pieces not very big
2 onions blondes
4 tablespoons olive oil
1 glass of red wine
1 liter of broth
100 grams of Blueberry
5 juniper berries
thyme, marjoram

preparation:
Be a sauté in a pan large enough with olive oil and onions and add the meat to brown.
Add the wine and let evaporate.
Unit now the broth, thyme, juniper berries and cook over medium heat for 4 hours.
Before to stop cooking  put blueberries and marjoram leaves.
Serve warm.

MINESTRORZO!! - MINESTRORZO

Ingredients for 4 people:

200 grams of peeled barley
100 grams of pork rind, hairless
250 grams of dried pinto beans
1 sausage "Luganega"
2 zucchini
2 carrots
150 grams of green beans
1 leek Cervere (.... visit the festival in November :-))
2 cloves of garlic

preparation:
The night before Soak dried legumes (beans and barley).
The next day, take a pot and put the barley, beans, sliced ​​carrots, green beans cut in 2, and always sliced ​​courgettes.
Cook for 1 hour and 30 minutes. Also add the bay leaves and thyme sprigs.
Cut the sausage Luganega now, put it in and continue to simmer for another 30 minutes.
Set aside 15 minutes with a lid on the pan before serving.

STUFFED PACCHERI AU GRATIN - PACCHERI RIPIENI GRATINATI

Ingredients for 4 people:
350 grams of Gragnano paccheri
180 grams of smoked provolone
2 egg yolks
1 slice of ham sliced ​​thick
30 grams of butter
2 tablespoons grated Parmesan cheese
300 ml of bechamelle


preparation:
Paccheri Cook in boiling water, then remove them from the pan and allow to dry on a towel.
Now take a pan and put the sauce, the cheese and the ham cut into cubes. Turn quickly and you do mix the ingredients.
Remove from heat and add the egg yolks running well.
If the compound is not solid enough, add a tablespoon of flour.
Fill now the paccheri with the mixture, then dip into beaten egg and pagrattato.
Take now a baking sheet, and place imburratela paccheri inside. Put on a little grated parmesan then bake at 200 degrees for 25 minutes.
serve hot

SPAGHETTI AT THE TINFOIL BAKING - SPAGHETTI AL CARTOCCIO

Ingredients for 4 people:

320 grams of whole wheat spaghetti
150 grams of squid
150 grams of small octopus
150 grams of mussels (cleaned and washed!)
2 cloves of garlic
1 glass of dry sparkling wine
400 grams of cherry tomatoes
1 bunch of parsley
oil
salt and pepper


preparation:
Take a pan, with the oil, garlic, parsley and add the squid, baby octopus, mussels. Make get flavour with garlic, then pour in the sparkling wine.
Now add the tomatoes cut in half and continue to cook.
Put the spaghetti to cook in a pot. Drain 3 minutes before the cooking time and mettetli the pan with the fish. Jump up and break down all within 4 aluminum foil.
Close the aluminum foil
Preheat the oven to 220 degrees and bake for 15 minutes.
Serve very hot in their husks

TOMINI CHEASES AT THE GREEN SAUCE - TOMINI AL VERDE

ingredients:

12 tomini Piedmont freshest

6 tablespoons olive oil

3/4 bunches of parsley

2 tablespoon of apple cider vinegar

5 anchovies in oil

preparation:

Take a container of glass that can be close easily after preparing the fresh cheese.

Lay inside tomini.

In a chopping board make a chop with parsley  and anchovies.

Put it now into a small bowl and add oil and vinegar. Mix everything together and pour over the fresh cheese.

Grated over such a little salt and pepper, then close and refrigerate for a few hours.

Serve fresh from the fridge  removing them 20 minutes before.

CANAPE' WITH BURRATA CHEESE AND TERRAGON - CANAPE' CON BURRATA E DRAGONCELLO

ingredients:

10 tomatoes "Regina of Torre Canne", but if you do not find them also go well with cherry tomatoes
20 leaves of fresh tarragon, chopped
8 slices of stale bread from Puglia
1 cup of olive Puglia
2 Burrata cheese (cheese is similar to mozzarella)
salt and pepper

preparation:
Take the bread slices, remove the outer crust and try to obtain large square from each slice.
Soffriggetele for a few minutes, from both sides, in a drop of oil.
Take now a baking sheet, lightly buttered does not stick to the bottom and then place on top of the bread slices. Put on top of each slice a little burrata (a small slice), a tomato split in two.
Bake at 180 degrees and cook until the cheese has melted. Remove from the oven then add on top of the oil (on each slice) and the chopped tarragon.
serve hot

PATE' OF CULATELLO DI ZIBELLO - PATE' DI CULATELLO DI ZIBELLO

 

 

Ingredients for 4 people:

400 grams of ham Culatello
100 grams of butter
60 ml of cream
salt and pepper
nutmeg

 

preparation:
Very simple and does not require any special kitchen equipment.
Take a blender, put the Culatello into slices, butter, cream and a pinch of nutmeg.
Blend everything well, then take a baking pate rectangular, line the bottom with plastic wrap so that it adheres well to the sides and making it spill over about 5 inches on the outside.
Fill it almost to the edge then refrigerate for at least 3 hours before serving.
Cover maybe the top with aluminum paper.
Serve cold of course.

 

 

 

 

 

 

 

 

Ingredienti per 4 persone:400 grammi di prosciutto Culatello di Zibello
100 grammi di burro
60 ml di panna da cucina
sale, pepe
noce moscata

 

Preparazione:Molto semplice e non necessità di particolari attrezzi da cucina. Prendete un frullatore e mettete dentro il Culatello a fettine, il burro, la panna e un pizzico di noce moscata.

Frullate bene il tutto, poi prendete una teglia da patè rettangolare, foderate il fondo con della pellicola facendola aderire bene ai lati e facendola debordare di circa 5 centimetri all'esterno.
Riempitela quasi fino al bordo poi mettetela in frigo per almeno 3 ore prima di servirla.
Coprite magari la parte superiore con della carta alluminio.
Servite ovviamente freddo.

SWORDFISH WITH AROMA "BURNED"!! - TRANCIO DI PESCE SPADA AGLI AROMI INCENDIATO

Ingredients for 4 people:

4 slices of fresh swordfish
4 branches of thyme, marjoram 8 branches, 8 branches of rosemary, 4 branches of dill, chervil 4 branches
1 glass of white wine
oil
garlic
sal, pepper

Accessories required:
a cup with tall stems, with the top plate and in ceramic
a flame used to ignite the Catalan cream

preparation:
Take a pan, make a sauce with garlic and olive oil. When the garlic is golden brown, remove from heat and put the pieces of the sword to brown on all sides.

Make coo for 20 minutes.
Now comes the fun part :-)
Put on ceramic cups, and in every cup, put 1 sprig of thyme, marjoram 2 branches, 2 branches of rosemary, 1 sprig of dill, and 1 sprig of chervil.

This is a job that must be done only outdoors and without materials that can catch fire easily!

Then place a slice of swordfish for each cup, then take the flame flare-ups and herbs prepared above (keep a blanket nearby to smother a fire!)
When they will be smoked, switch off the fire of course  and serve to the diners

BAKED OLLA (L'OLA AL FORN) - L'OLLA AL FORNO

 

 

 

ingredients:

200 grams of dried pinto beans soaked the day before
1 leek
500 grams of potatoes
2 pork rinds hairless!
1 clove of garlic
1 knuckle of pork fresh and clean
1 tablespoon tomato paste
5 fresh mint leaves

 

preparation:
To make this recipe should be in terracotta earthenware pot (a pot like a vase), but if you can not retrieve one, also use a pot in terracotta normal.
Put in beans, pork rind, the concentrated tomatoes, cut potatoes "pont neuf", leeks, and pig's trotters placed exactly in the center.
Fill with cold water up to 8 centimeters from the edge. Also if you want to add a few bay leaves and rosemary.
Cook for about 4 hrs at medium heat with lid closed and
Serve warm.

 

 

CERVERE'S LEEK WITH MACARONS AND SBRINZ CHEESE- PORRO DI CERVERE CON AMARETTI E SBRINZ

 

 



ingredients:

2 leeks
1 liter of milk
100 grams of Swiss cheese Sbrinz
80 grams of dried and crushed amaretti

 

preparation:
Put in the oven to 140 degrees for 10 minutes without the green part of the leeks.
Get them out and let them cool. Put them in a bowl of milk and leave to soak for 4 hours in order to eliminate the excessive acidity.
Take a baking sheet and butter it.
Take the leeks, cut them in half for the length scavateli inside and then put in the macaroons previously soaked in milk of leeks and cheese grated sheep cheese above.
Bake at 180 degrees for 40 minutes.
Serve warm.

 

 

"DRUNK" RABBIT AT THE ARITCHOKES OF PERINALDO - CONIGLIO CIUCCO AI CARCIOFI DI PERINALDO





ingredients:

1 rabbit, cut and clean
4 artichokes of Perinaldo (Slow Food© presidium)
2 cloves of garlic in Asti
2 tablespoons oil
80 grams of butter
1 yellow onion
1 carrot
1 liter of vegetable stock
a few bay leaves
oregano
rosemary
2 glasses of wine Rossese Dolceacqua

preparation:
Clean the artichokes, keeping only the inner part, without the leaves and removing the hair of the heart of the artichoke itself. Put it in a bowl full of water with 3 lemon wedges, in so doing you will avoid to oxidize the vegetables with oxygen.
Take now a low, wide pan and make a sauce with garlic and butter. Brown the rabbit on each side, then pour 2 glasses of wine and let evaporate the whole. When the meat is browned thoroughly and wine reduced by a quarter, put the onion cut into thin slices, carrot, cut into wheels, artichokes, bay leaf, oregano and 3 ladles of broth and continue to cook for about 40 minutes over medium heat with the lid on.
When fully cooked, remove the rabbit, pass the sauce produced by the animal and reduce by a quarter by adding a tablespoon of flour
Serve hot with the sauce over.

BAKED GOAT WITH BAROLO AND POTATOES - CAPRETTO AL FORNO CON BAROLO E PATATE



Ingredients for 4 people:

1 kg of goat meat already cleaned and sectioned
500 grams of potatoes mountain yellow-fleshed
2 glasses of Barbera
1 glass of Barolo
6 juniper berries
cloves
rosemary, thyme, sage, marjoram
Oil, salt, pepper
.
preparation:
Put, the night before to marinate in a large bowl the pieces of goat with sage, juniper berries, rosemary, thyme, sage, marjoram and batten the meat itself with the cloves (at least 2 per piece) and 2 glasses of Barbera
Refrigerate covered with plastic wrap.
The next day, throw away the liquid (but keep the taste aromatic) and dry in a cloth the goat.
Boil the potatoes for about 30 minutes, then peel and cut into pieces not very big
In a pan fry the oil and a little butter, and if you want to fry the goat.
Now take a baking dish put in the kid with rosemary, juniper, red wine, potatoes, and pour the glass of Barolo.
Bake at 190 degrees for 55 minutes

CAPONET OF PIEDMONT - CAPONET

 





ingredients:

10 outer leaves of cabbage
100 grams of cooked salami
2 eggs
200 grams of ground beef
1 glass of red wine Carema
1 onion
1 stalk of celery
sage, thyme, marjoram
30 grams of butter
2 tablespoons oil
20 chives
nutmeg

 

preparation:
Boil for a few minutes the cabbage leaves, remove from heat and allow to dry.
Take now a fried with celery, onion, olive oil and butter a pinch of nutmeg and then add the chopped meat to brown.
Pour a glass of wine and let evaporate lifting the fire.
Take now the cooked salami, chop finely and add to the meat with the beaten egg, sage, thyme and marjoram. Cook for everything running well, then put the mixture into cabbage leaves and richiudetele linking them with a chive.
Cook for a few minutes with a little butter, then remove from heat and serve hot.

 

 

SCAMONE MEAT WITH GRAPE SPIRIT AND APPLES - SCAMONE GRAPPA E MELE

ingredients:

2 Scamone steaks cut thick (2 cm)
250 ml of cream
3 apples from Val di Non
1 teaspoon sugar
100 grams of butter
2 tablespoons flour
2 glasses of grappa di Bassano
Salt and pepper

preparation:
Make the sauce immediately putting the cream, 1 tablespoon flour, and 1 apple cut into slices in the blender. Blend all the ingredients then take a small saucepan and cook for about ten minutes over low heat, stirring occasionally.
Take now the steak and brown in butter in a medium skillet size. Sprinkle brandy over now, being careful not to burn everything and let it evaporate.
Once evaporated, remove the meat for a moment from the heat and keep warm.
Created with the juices from the meat and brandy butter, pour in the other 2 apples cut into slices and let caramelize add the tablespoon of sugar. Jump for 4/5 minutes, then remove from heat and put the meat back.
Continue cooking for a few minutes, then served on a square plate by placing over the sauce with the cream and you have well aligned over caramelized apples.
Enjoy the dish with a Teroldego red.

CAKE AT THE MODICAN CHOCOLATE AND PISTACHIO OF BRONTE - TORTA AL CIOCCOLATO MODICANO E PISTACCHIO DI BRONTE

ingredients:

150 grams of flour type "0"
200 grams of brown sugar
10 grams of cornstarch
150 grams of butter
80 grams of pistachios, shelled and skins
3 egg yolks
2 egg whites
1 orange Sicilian untreated
2 chocolate tables of Modica, finely chopped

preparation:
In a bowl, put in butter, sugar, yolks, chopped pistachios, chopped chocolate, orange juice, with a little zest, flour, cornstarch and egg whites until stiff.
Work evenly everything and then pour the mixture into a greased baking tray and bake in oven at 180 degrees for 30 minutes.
Serve at room temperature.

 

ANANAS AND BANANA CAKE - TORTA ALL'ANANAS E BANANA

ingredients:

1 fresh pineapple, clean, cored and cut into slices not very large
2 bananas
150 grams of flour
50 grams of butter
100 grams of brown sugar
3 egg yolks
3 clear of egg
2 teaspoons baking powder

preparation:
Grease a baking sheet and spread evenly throughout the pan over half of the sugar cane.
Arrange over the pineapple slices in such a way as to cover the entire pan. Pineapple in the center where the core is empty for missing, put a piece of banana slice cut into 3 cm. Complete this way all the remaining slices of pineapple.
Now Prepare a dough with the remaining sugar, flour, and egg yolks.
Mix well.
Now add the egg whites and baking powder and turn thoroughly with a whisk. Arrange over the pineapple then put in the oven at 160 degrees for 40 minutes. 10 minutes before to terminate the cook, put the oven to 180 degrees so that the sugar deposited on the bottom caramels.
Turn out the cake and inverting also served cold

BREAD OF WALNUT - PANE DI NOCI

 

 

Ingredients for 4 people:

200 grams of flour type "0"
90 grams of walnuts, shelled and peeled
50 grams of sugar
1 egg
100 ml of milk
30 grams of raisins
3 tablespoons of baking powder.

 

preparation:
Take a bowl and put yourself inside, sugar, flour, raisins, egg yolk, thick chopped walnuts, baking powder and milk.
Mix everything homogeneosly.
Grease a baking dish and pour now inside the compound.
Bring now the oven to 180 degrees and cook for 35 minutes.
When it's served with warm custard or Chantilly.

 

 

 

PASTRY OF AUBERGINE, COURGETTES AND RACLETTE. MILLEFOGLIE DI MELANZANE, ZUCCHINE E RACLETTE

 



 



Ingredients for 4 people:

4 aubergines not very large
4 courgettes clear Ligurian
400 grams of Pachino tomatoes
80 grams of butter
2 slices of Raclette
Oil, Salt, pepper
thyme, marjoram

 

preparation:
Cut the eggplant in slices of 1 centimeter  and place them in salt with a weight on top to make him lose the water of vegetation and the typical bitter.
Now Cut the eggplant into thin strips with a potato peeler and place in a bowl with a slice of lemon to prevent them discolouring.
Make a sauce with tomatoes passing them to pass tomatoes and cook for 20 minutes in a fried mixture of garlic and oil.
Take now a buttered baking dish and, put a slice of eggplant, then a slice of raclette, a layer of courgettes and a tablespoon of tomato. Continue in this way up to 3 times (therefore a millefoglie from 3 circular slices of eggplant each).
To hold all of the fiberglass tips take and pass the eggplant top to the bottom.
Move ahead to finish the ingredients.
Arrange on top of the oil, salt, pepper, thyme and marjoram.
Finally put on each puff, a bit of grated parmesan and a knob of butter to brown
Bake at 180 degrees for 40 minutes and serve warm.

 

 

 

PASTIERA AT THE NAPOLETAN - PASTIERA NAPOLETANA

Ingredients for 8 people:

800 grams of pastry
300 grams of barley
500 grams of ricotta cheese
350 grams of brown sugar
4 eggs
5 egg yolks
200 grams of candied citron
1.5 liters of milk
2 teaspoons orange oil
1 tablespoon cinnamon
1 vanilla bean
1 lemon of Sorrento

 

preparation:
Put the barley in the water-bath for 12 hours until they swell.
After 12 hours, put it in a pot with a little milk and cook for about 1 hour with the lemon zest of Sorrento, cinnamon and sugar.
Still continue to cook until all the milk has been absorbed barley.
After cooking the rice put it in a large bowl with the ricotta, citron, sugar, orange oil, lemon rind, cinnamon, vanilla seeds, and egg yolks. Also add the whites of egg whites.
Take now a circular cake pan, buttered and spread inside the pastry. Arrange over the mixture and turn on the oven.
Bake at 180 degrees for 45 minutes.
Remove from the oven and serve at room temperature

 

 

 

POLENTA OF POTATOES, BUCKWHEAT AND TOMINO DI MELLE (OCCITAN RECIPE) - Polenta di patate al grano saraceno e Tomino di Melle

Ingredients for 4 people

2 pounds of potatoes
150 grams of buckwheat flour
2 cups of wheat flour
100 grams of butter mountain
2 tomino cheese of Melle
15 salted anchovies

Preparation
Boil the potatoes in a pot with the skin of course

. When they are ready remove from heat, peel, mash coarsely with a fork.

Now put them back in the pan with the butter and mix well. Now add the flour, buckwheat and the white little at a time by dropping about 40 inches tall from the pot. Mix does not stick and when it is almost ready, add the 2 tomini of Melle in such a way as to make them merge the polenta.
Serve hot with salted anchovies as an accompaniment.

Ingredienti per 4 persone

2 chili di patate
150 grammi di farina di grano saraceno
2 etti di farina di grano tenero
100 grammi di burro di montagna
1 tomino del Melle
15 acciughe sotto sale

Preparazione
Mettete a bollire in una pentola le patate con tutta la buccia ovviamente
. Quando saranno pronte toglietele dal fuoco, sbucciatele, schiacciatele grossolanamente con una forchetta.
Rimettetele adesso nella pentola con il burro e mescolate bene.

Aggiungete adesso la farina di grano saraceno e quella bianca poco per volta facendole cadere a circa 40 centimetri di altezza dalla pentola.

Mescolate per non fare attaccare e quando sarà quasi pronta aggiungete i 2 tomini del Melle in modo tale da farli fondere alla polenta.
Servite caldo con le acciughe sotto sale come accompagnamento.



FILET AT THE ANDALUSA - FILETTO ALL'ANDALUSA

Ingredients for 4 people:

4 steaks of beef tenderloin thick cut
2 onions blondes
1 red and 1 yellow pepper
1 eggplant
50 grams of butter
1 liter of vegetable stock
200 ml of tomato sauce prepared before
1 sprig of marjoram and 1of thyme
salt and pepper

preparation:
Clean and wash the peppers by cutting them into squares  not very large.

 Cut the eggplant into slices for the first off and then, the same, thin sticks.
Now take a pan and put the onion cut into thin slices with olive oil and 2 tablespoons of broth. Close the lid and let simmer the onion for about 10 minutes.
Then add the peppers and aubergines 2 still pouring ladles of broth and cook over medium heat for 5 minutes
Add the tomato sauce and continue to simmer for 20 minutes or more at least until the eggplant has not reached a sufficient level of cooking.
In another pan, put the butter, marjoram and thyme and cook.
Add the fillets, brown on all sides and cook for about 5 minutes over medium heat.
Arrange the vegetables on the bottom of a rectangular plate and arrange over the fillets and garnish with thyme, marjoram and a sprig of rosemary.
Enjoy with a good wine of Burgundy.

CAKE AT GIANDUJA AND NOUGAT - TORTINO GIANDUJA E TORRONE

 

 

 

ingredients:

200 grams of chocolates "Gianduiotti of Turin"
100 grams of nougat Alba
100 grams of butter mountain
70 grams of flour
2 eggs
1 egg yolk
130 of cane sugar
1 vanilla bean
10 macaroons crushed dried very, very finely (should be almost a flour)

 

preparation:
Melt the chocolate in a double boiler with the butter and stir well not to attack. Keep on low heat and do not do ever get the water to  boil.
Now take a bowl and put in the 2 eggs and the yolk, the seeds of the vanilla and beat with a whisk all in such a way as to homogenize the mixture until it becomes a paste.
Now remove from the water bath and pour the chocolate into the mixture with eggs. Beat vigorously with an electric mixer and maybe even add the chopped nougat and flour. Mix well

Now prepare the mold. Grease the inside of the mold patties with plenty of butter and then past the grit of the macaroons to cover the entire dish. Now pour the mixture into each cookie cutter and bake in oven at 180 degrees for 15 minutes exactly.
Enjoy the cake with a Passito of which region, it does not matter.

 

 

 

 

 

OCCITAN CAIETTES AT THE HERBS - CAIETTES ALLE ERBE

A fantastic dish rich in traditions, culinary culture, teaching of life. A dish that is in the valleys of Piedmont Occitane French that was consumed daily as a source of livelihood for the hard life in the mountains.
The bread, too valuable to be thrown away, was re-used in this recipe.

Ingredients for 4 people:

1 kg of dry bread
1 egg
4 tablespoons of olive oil
500 grams of wheat flour
500 ml of milk (half liter)
100 grams of artisan sausages
1 sprig of rosemary, sage, celery, garlic mountain
100 grams of spinach greens fresh (not frozen!) Boiled a few hours before.

preparation:
With a knife, cut the bread into small squares and place in a bowl with milk.
Put the egg, oil, salt and mix well together with the flour.
Now add the pepper and spinach and mix everything well together evenly.
Boil water in a large pot then, with the aid of 2 teaspoons of which one wet, a quenelle with the mixture created.
When the water came to a boil throw them inside one at a time.
Once you rise again will mean that they will be cooked to perfection.
Put them in a dish and let to rest.
Now in a double boiler, melt the butter with the tastes finely chopped (sage, rosemary, garlic and celery green). Cook for then add the sausage, cut into small pieces.

Finally, take a baking dish, butter it and arrange over the caiettes, then pour evenly over the sauce and let brown in the oven.

Visualizzazione ingrandita della mappa

   

RISOTTO AT THE TOPINAMBUR AND BAGNA CAODA - RISOTTO AL TOPINAMBUR E BAGNA CAUDA

 

ingredients

100 ml of sauce "Bagna Caoda" prepared before
100 grams of butter
1 potato
100 grams of Jerusalem artichoke
1 leek Cervere
Means cabbage
200 grams of rice Carnaroli
oil, salt, pepper

 

Preparation:
Simmer for about half an hour in a large pot the cabbage, peeled Jerusalem artichokes, leek and potato. When everything is completely ready taken down from the pot and cleaned all the vegetables.
Meanwhile make a sauce and toast the rice.
Now add 3/4 tablespoons of broth where you cooked the vegetables and cook for a few minutes.
Place chopped vegetables now and then mix everything.
Cook over medium heat, without lid and check the cooking constantly.

When it is near to be cooked insert the bagna cauda sauce and make take flavour for 4 minutes
When it isready served on square plates hot.

 

 

 

MANTOVAN CAKE - TORTA MANTOVANA

 

ingredients

150 grams of flour
150 grams of sugar
100 grams of hazelnuts
50 grams of pine nuts
1 whole egg
4 egg yolks

 

preparation:
 Work in a large bowl the egg yolks with the sugar.
Now pour the flour in the bowl itself not to make lumps and beat with a whisk in order to make the mixture homogeneous. Meanwhile melt the butter in a double boiler and when it is completely melted put it in the bowl and add it to the rest
Buttered the pan pour the mixture well paving the upper part. Put some now pine nuts, hazelnuts, and butter melted on top to brown.
Bake at 180 degrees and cook for 30 minutes

 

 

CAKE AT THE HAZELNUT - DOLCE ALLA NOCCIOLA

ingredients:

120 grams of rice flour
100 grams of brown sugar
60 grams of butter
100 grams of chopped hazelnuts, toasted
4 eggs
1 vanilla bean
1 teaspoon cinnamon

 

Preparation:
Work in a bowl, butter and chopped toasted hazelnuts, brown sugar, eggs, vanilla seeds and a teaspoon of cinnamon. Mix well then spread it into a buttered mold rectangular long and not very high.
Bake at 180 degrees for 30 minutes watching that it does not burn.
Serve cold with the Malvasia di Pantelleria

 

 

ORANGE PIE - Sformato di arance

ingredients:

100 grams of rice flour
125 grams of sugar integral
2 eggs
2 Sicilian oranges
120 grams of almonds, shelled and skins
3 tablespoons orange coulis (2 tablespoons jam + the juice of an orange)

preparation:
Toast the almonds for a few minutes in a pan then grind them in a mortar and let them rest.
Now take a bowl and put in the flour, ground almonds, egg whites beaten stiff, the orange juice and zest.
Put everything in a silicone mold and bake in a water bath in the oven for about 1 to 140 degrees.
Turn out and serve cold with orange coulis poured over

PRESNIZ - PRESNIZ

 



ingredients:

150 grams of raisins
100 grams of brown sugar
150 of shelled walnuts and skinless
100 grams of stale bread
60 grams of pine nuts
30 grams of candied citron
30 grams of candied orange
cinnamon, cloves, a teaspoon of anise
1 glass of rum
1 roll of puff pastry

 

preparation :
Put the raisins in the rum infusion. Allow it to soak for about 5 hours. When you see it will be quite swollen, remove the rum and put the raisins in a bowl large enough with pine nuts, candied fruit, nuts, bread crumbs and now add the rum and stir everything together.
Take now the pastry, roll it out and put in the filling.
Close it rolling up everything and then bake at 200 degrees for 40 minutes.

 

 

 

RISOTTO AT THE SHRED EGGS AND FONTINA - RISOTTO IN STRACCIATELLA DI UOVO E FONTINA

Ingredients for 4 people:

400 grams of rice Carnaroli
80 grams of butter
1 slice of Fontina
2 egg yolks
1 liter of vegetable stock
1 yellow onion
100 ml of cream

preparation:
Prepare the risotto making toast the rice in pan. Add the broth and simmer for at least 15 minutes.
In a small saucepan cook the cream in a double boiler with egg and fontina.
Turn with frequency until the mixture is perfectly homogeneous.
When the rice is almost ready and without broth, pour in the contents of the saucepan and stir over low heat.
Serve hot with a good Vermentino Toscano

RISOTTO AT LEMON AND ANIS - RISOTTO CON ANICE E LIMONE

ingredients

4 seeds of star anise
1 Sorrento lemon untreated
1 yellow onion
1 small glass of white wine
400 grams of rice Carnaroli
1 liter of vegetable stock
50 grams of butter
parsley
salt and pepper

preparation:
Take a pan, make a fried then put the rice to toast. When will it be enough color, add half a glass of wine and let it evaporate.
Now insert 3 tablespoons of broth and continue cooking trying to run quite frequently. When the rice has almost reached its ideal cooking add the seeds of star anise and lemon of Sorrento with its juice.
When you're ready turn off the heat and grate over the lemon zest of Sorrento OBVIOUSLY NOT  TREATY.
Serve warm and enjoy with white wine Mateus of Portugal

STUFFED ROAST CHICKEN - POLLO ARROSTO RIPIENO



ingredients:

1 medium-sized chicken plucking clean and
1 pork sausage type "Luganega" (150 grams)
10 chestnuts "Marrone di Cuneo" roasted in the pan
1 mushroom "boletus" fresh
1 bunch of grapes "American"
1 liter of vegetable stock
oil, 1 clove of garlic
an egg
nutmeg
rosemary, sage, thyme

 

preparation:
Take a pan and fry the garlic, olive oil, rosemary and sage.
Place the sausages and fry well maybe adding a ladle of broth. Take now the beans well risen and dried of grapes and place in pan with sausage. Stir well then add the mushrooms boletus cut into thin slices. Season to taste.
When the mushrooms are ready put everything in a bowl and add the chestnuts and egg.
Mix well then filled the inside of the chicken. Try to close it tightly with toothpicks.
Butter chicken both above and below the skin (if you can) to flavor further, and place in a baking dish with a few tablespoons of oil.
Bake at 180 degrees for 1 hour and 40 minutes
Serve warm.

 

 

 

AGRI' CHEESE OF VALTORTA - AGRI' DI VALTORTA

 

 

 

In this small village of 300 inhabitants in the province of Bergamo, a cheese product is small and circular requires that, even today, long working time (3 days) and a particular skill on the part of the cheese maker in the form it and work it.
E 'a cheese delicate and aromatic taste.
From fresh has no crust on the surface while the assumed during the aging process.
In the kitchen is used in the starters and in seconds, with regard to the fresh product. as far as what you can use seasoned grated over pasta.

 

 

 



SHEEP-LIKE CHEESE BISARCIO - PECORINO BISARCIO

 

The Bisarcio pecorino cheese is made ​​from sheep's milk and is produced throughout the year.
The cheese is available in a little aged (4 months), and in the very aged (over 12 months), which gives the cheese a prolonged ripening decided rich taste with a spicy aftertaste.
Enjoy this precious food with a red Cannonau of Sardinia, just to stay on topic Sardo.
Finds many uses in the kitchen, especially in Seadas Campidanese, which added to honey became a sweet and delicately rich flavor.

 

 

 

 

Visualizzazione ingrandita della mappa

 

 

 

ROAST OF HARE AT THE PLUMS - ARROSTO DI LEPRE ALLE PRUGNE





Ingredients for 2 people:

1 hare already cleaned and sectioned
5 tablespoons of olive oil
1 clove of garlic
1 liter of red wine
6 juniper berries
2 shallots
2 sprigs of rosemary
2 sprigs of thyme
10 pitted prunes

preparation:
Put in a bowl large enough pieces of rabbit and add the liter of red wine, juniper berries and rosemary.
Leave to marinate for 24 hours at a time and then put in the fridge.
The day after, pull it out of the wine, dry it in a cloth and make a fried in a pan with garlic, olive oil, the chopped shallots.
Let brown hare then enter the rosemary, thyme and prunes and cook for about 2 hours.
Serve, if you like,, with a polenta.
Serve with a Barolo  not too aged

RISOTTO WITH PESTO SAUCE AND ANCHOVIES - RISOTTO CON PESTO E ACCIUGHE

 

Ingredients for 4 people:

300 grams of rice Carnaroli
5 tablespoons of pesto
6 salted anchovies
20 grams of butter
2 tablespoons oil
1 clove of garlic
1 liter of vegetable stock
1 glass of white wine
Salt and pepper

 

Preparation.
Take a pan non-stick low and wide. Take a pan with the oil, butter and garlic. Add the rice and toast it.

 When you have got the right color blended with the white wine and let evaporate. Pour a ladle of broth and continue to cook for about 5 minutes.

Now add the anchovies and cook the rice. Add broth and the other when it is perfectly cooked, turn off the heat and add the pesto. Do mix it with a little grated cheese and serve with the Vermentino di Savona.

 

 

PIKE IN ZIMINO - LUCCIO IN ZIMINO

ingredients:

2 pike clean from the bones, but with the heads still attached
1 onion, 1 celery, 1 carrot
1 clove of garlic
3 tablespoons olive oil
1 bunch of parsley
400 ml of tomato sauce
500 ml vegetable stock

preparation:
Pull off the heads of pikes and set aside. Take a pan and fry the garlic, olive oil, celery, carrot and onion.
Now put the heads of pikes and cook well with the tomato sauce and the vegetable broth for 30 minutes. When they are almost consumed  eliminate the heads and let stand the sauce.
Cook now the pike in another pan and just before the end of cooking, add the sauce before.
To give extra richness to the dish, serve it with a side of spinach or beet.

CODFISH AT THE FIORENTINA - BACCALA' ALLA FIORENTINA

Ingredients for 4 people:

2 large cod fillets
6 tablespoons olive oil
5 tablespoons flour
2 cloves of garlic
100 ml vegetable stock
100 ml of tomato sauce

preparation:
Cut the cod into pieces of about 12 cm each. well floured all sides then put to cook in a frying pan with fried garlic and oil.
When the fish have begun to get browning, add the tomato sauce with the broth and finish cooking

SAUTE' TENCHS - TINCHE SAUTE'

Ingredients for 4 people:

4 Tench possibly of lake, cleaned filleted and boned
2 eggs
80 grams of butter
200 grams of flour
200 grams of bread crumbs
1 lime without treatment
A few sprigs of fresh tarragon

preparation:
Beat the eggs in a bowl then take the fish, dredge  and dip into flour then in the beaten egg and to stop in the breadcrumbs.
Now take a pan and putting in a fried butter and finely chopped tarragon.
 Add the breaded fish and cook for about 10 minutes over low heat, and covered.
A moment before removing from the fire grate over the lemon zest untreated.

STEW EELS - ANGUILLE IN UMIDO

Ingredients for 4 people:

600 grams of eels already cleaned
1 bunch of parsley, 8 sage leaves
1 yellow onion
200 ml of tomato sauce
1 glass of white wine
3 tablespoons olive oil
200 ml fish broth prepared the day before

preparation:
Make a sauté in a pan large enough with oil, parsley, onion and sage
When the onion is Golden put the eel cut in pieces not many big and fry slowly.

Now pour the wine, pour and let it evaporate.

When all the fry and the wine has been absorbed from the eels, add the broth mixed with tomato sauce and finish the cook.
Serve hot, accompanied with all the excellent Gewürztraminer Alto Adige.

SEMOLINA DUMPLINGS AT THE SBRINZ (CHEESE 2013'S RECIPE) - GNOCCHI DI SEMOLINO ALLO SBRINZ

 

 

 

Ingredients for 4 people:

250 grams of semolina flour
1 liter of milk
2 eggs
100 grams of grated Sbrinz
120 grams of cooked ham
120 grams of butter
nutmeg
oil, salt and pepper

 

Preparation:

Boil the milk in a saucepan and bring to a boil, add now some grated nutmeg and pour the semolina flour by removing the pan from the heat and pour rain from heaven not to do lumps.
Put the pot on the stove and cook, stirring constantly for 10 minutes.
Remove from heat and add the eggs, 50 grams of butter and 50 grams of cheese Sbrinz.
Finely chop the ham and add to the mixture.
Put them on a greased tray and smoothed with a spatula. Be cool.
Now take a baking dish with butter and cut the gnocchi giving at them a  rectangular shape.

Place them over and sprinkle the top with butter in flakes and a sprinkling of grated sheep cheese

Put in the oven at 220 degrees  and cook for 15 minutes

 

 

 

 

 

REVISITED PIEDMONTESE FONDUE - FONDUTA ALLA PIEMONTESE RIVISITATA -



 

Ingredients for 4 people

400 grams of DOP Fontina Val d'Aosta
80 grams of butter mountain
4 egg yolks
1 clove of garlic
1 liter of fresh milk
4 tablespoons of Piedmontese sauce (see recipe on my blog)
1 leek Cervere
8 slices of bread for crostini (toasted first)

 

preparation:
Take a bowl, fill it halfway with milk and then put the fontina cheese and leeks cut in half the length.
Soak out of the refrigerator for 3 or 4 hours.
Take now a terracotta pot and turn on the fire keeping very low. Put the butter, then add the cheese with a little milk (not all) that you used to put the cheese, and add the yolks

Using a whisk beat  to amalgamate all completely
Take now the leek and cut into thin pieces and put it in the pot where you will add 4 tablespoons of tomato paste in such a way that it becomes very rosy. When cooked to perfection deposited in a tall terracotta pot croutons on which you rubbed a clove of garlic.
Pour over fondue and good appetite.
Accompany with good Nebbiolo

 

 

 

ERRATA CORRIGE ABOUT SAUCE

Errata corrige about a sauce
THE BOILED OX IS WITH CHUTNEY SAUCE, And not with CHATTERLEY...
i am sorry for the mystake!!

Errata corrige circa una salsa
THE BOILED OX E' CON LA SALSA CHUTNEY SAUCE e non con la salsa Chatterley che non esiste!!
Chiedo scusa per l'imperdonabile errore!!

WALNUT SAUCE WITH BASEL AND PINENUT - SALSA ALLE NOCI CON BASILICO E PINOLI

 

ingredients:
300 grams of walnuts, shelled and skins
25o ml of cream
3 tablespoons olive oil
3 tablespoons of Parmesan cheese
10 basil leaves
10 toasted pine nuts

preparedness
Take the walnuts, put them in the blender and add all other ingredients and blend everything carefully.

 

 

TAGLIATELLE WITH BAKED EGGS - TAGLIATELE CON UOVA AL FORNO

Ingredients for 4 people:

400 grams of fresh homemade noodles and prepared the day before
200 ml cream
4 eggs
100 grams of grated Parmesan cheese
100 grams of butter
1 teaspoon of dried anise
1 garlic

preparation:
Cook the noodles in hot water for a few minutes.
Now take all the whole garlic and put it in the oven at 160 degrees for 20 minutes
Pull it out when it is cooked and mash with a potato passes.

Remove them from the water and place in a buttered baking dish.
 Add all the other ingredients in the cream making tie the rest.
Bake at 180 degrees for 20 minutes and serve hot

SPIGOLA SEA BASS WITH SAN DANIELE HAM - SPIGOLA E PROSCIUTTO CRUDO

ingredients:

4 fillets of sea bass and clean, without bones
2 tablespoons oil
1 lemon Palermo
1 glass of white wine
1 clove of garlic
oregano
8 slices of prosciutto "San Daniele"
breadcrumbs
sage, basil

preparation:
Take the fillets of sea bass and put them in a pot with browned garlic and olive oil.
Fry on each side, then add the white wine and let it evaporate.
Now add the juice of the whole lemon and oregano and cook for 20 minutes. Once ready, take the threads and lining the inside with 2 slices of prosciutto and a sage leaf breaded with breadcrumbs.
Put in the pan and cook for a few minutes
When they are golden, baked, salt and pepper and serve hot.
Combine a great Crow Salaparuta fresh White

CAULIFLOWER WITH BECHAMELLE AND "PUZZONE OF MOENA" - CAVOLFIORE CON BESCIAMELLA E PUZZONE DI MOENA



The plant "fractal" for excellence, since its shape replication in time and space! "Smelly but tasty" :-)

ingredients:

1 large cauliflower
300 ml of sauce prepared the day before
100 grams of prosciutto San Daniele
100 grams of cheese "Puzzone of Moena"
Salt and pepper
nutmeg

preparation:
Clean the cabbage and then put to cook in boiling water for about 10/15 minutes.
Remove it from the pot now and cut it into pieces not too small.
Grease a baking sheet, place the cauliflower cut inside with Puzzone of Moena cut into thin slices and ham nestled above. Pour the sauce over all and then put a bit of Parmesan cheese for the gratin.
Bake at 180 degrees for 25 minutes, then baked and served warm.

RABBIT WITH CHESTNUTS AND FIGS - CONIGLIO CON CASTAGE E FICHI

Ingredients for 4 people:

1 rabbit already cut, clean and sectioned
2 cloves of garlic, crushed
Laurel, sage, rosemary
2 glasses of red wine strong enough (Barbera Asti)
10 black olives
200 grams of boiled chestnuts before
4 juniper berries
6 green figs and 4 blacks
60 grams of butter
1 liter of broth
4 tablespoons of olive oil
Salt, pepper green

preparation:
Take a pan and make a sauce with olive oil, butter and garlic. When the garlic is browned, remove it, and put the pieces of rabbit to brown. When you have got the right color, pour glasses of wine and let evaporate.
Now add 4 tablespoons of broth, sage, rosemary, olives and cook for about 1 hour.
At the end of the hour, add the washed figs and put them in their skins, and add the chestnuts. Cover and continue to simmer for another hour.
Once cooked, place on a serving dish and serve with the sauce rectangular rabbit and garnish with chestnuts and figs, and put a bit of green pepper.

FRIED CREAM - CREMA FRITTA

 

 

Ingredients for 4 people:

1 liter and a half of milk
80 grams of flour
4 eggs
100 grams of butter
breadcrumbs
1 sachet of vanilla sugar

 

Preparation:
Put the flour in a bowl and add the milk, stirring continuously.
In a bowl, beat the 3 egg yolks with the sugar until it is fairly homogeneous.
Now add the bowl with the flour, in the one with the bowl, put even the grated lemon rind and cook for 40 minutes.
After cooking turn off the heat and let the mixture cool slightly.
Now add the egg yolk left and turn right.
Spread the mixture on a plate dusted with flour and let cool completely.
When it is solid, Make it small squares and breading it .

Fry them and when they are golden brown, serve in a large serving dish.

 

 

CHARLOTTE AT THE LEMON OF SORRENTO - CHARLOTTE AL LIMONE DI SORRENTO

Ingredients for 4 people:

200 grams of bread the day before sliced ​​not too thick
500 grams of apples from Val di Non
200 grams of butter
150 grams of sugar Muscovado
the juice of 3 lemons of Sorrento
100 grams of lemon marmalade
2 teaspoons vanilla extract
1 tablespoon cinnamon
grated rind of the lemon of Sorrento

preparation:

Butter a mold and line completely slices of bread you have buttered on both sides.
Maake a little jam with apples, cinnamon, butter, sugar, vanilla and grated lemon rind.
Let it cook until it will become quite consistent
Now add the lemon juice and stir.
Now put the mixture with a bit of lemon marmalade in the cake pan halfway, then add the other slices of buttered bread over the mixture and finish by putting another layer of compound. I recommend that a gap of about 2 cm from the edge to position the slices of bread left and then close the charlotte.
Turn on the oven now, bring it to 180 degrees and bake for about 1 hour.
Past the hour pull it out of the oven, sprayed with sugar the top, then put back in the oven for another 10 minutes.
Done, remove from oven and let cool completely. Now comes the hard part! Remove the charlotte mold very, very carefully, then lined the outer sides with whipped cream, and decorated the top with a pastry bag always with whipped cream.

NOBLE PUDDING - BUDINO NOBILE

 

 

ingredients

200 grams of almonds in Agrigento
80 grams of butter
6 tablespoons sugar
6 yolks
1 vanilla bean
1 tablespoon ground cinnamon
zabaglione prepared before

 

preparation:

Grind the almonds in a mortar with 1 tablespoon sugar and 1 tablespoon of water.
Now add in a bowl with the egg yolks, sugar, cinnamon and vanilla.
Mix everything until you get a smooth paste.
Pour into a buttered and floured. Bake in oven at 140 degrees for 50 minutes.
Turn out and serve the pudding with zabaglione.

 

 

BANANA FLAMBE' - BANANA FLAMBE

Ingredients for 6 persons:
6 bananas
2 tablespoons sugar
50 grams of butter
1 glass of Martell Cognac
200 ml of melted chocolate in a water bath

preparation:
Peel the bananas and cleaned very carefully trying to remove every strand or imperfection.
Cut them in half lengthwise. Put them in a pan with butter and fry on both sides. Put the sugar and let caramelize. Now add the congac and do flambé, taking great care not to burn. Cognac is a liqueur than 40 big so highly flammable and very dangerous!
Remove from heat and pour over the melted chocolate in a double boiler and enjoy this treat for the palate and the soul :-)