Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

 

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

A delicious way to celebrate Autumn and Walnuts

The Walnut tart is one of those delicious cakes, poor, typical of the Piemonte tradition. It’s fragrant, the mix of flavors of the shortcrust pastry, honey and walnuts is incredible. Even the texture is perfect and combines the pastry, melting in your mouth, the walnuts wrapped in crispy baked honey.
It’s a tart that comes from the subalpine areas of Turin and Saluzzo, also prepared in the Monferrato area.
I made this tart for my last birthday, along with a bônet (boo-net) another typical dessert from Piemonte that I will publish in the next few days.

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

The perfect tart to taste amazing red wines

With this tart is inevitable to talk about wine, because according to tradition Piedmont “walnuts make wine good”.
In fact, according to ancient legends, which are not just stories, the farmer was used to give to eat some walnuts to the trader before him taste his wine. This is because walnuts made the wine taste better.
The perfect wines to pair are the red ones, the ones you would use to taste good walnuts and the sweet, the cakes or desserts. In Piemonte is very common to serve this tart with Freisa wine, a red wine delightful and charming, gently sparkling and slightly sweet. Perfect with desserts. This wine is typical of the Langhe and Monferrato, but also in the Turin and Biella.

Another good choice to pair with this tart is Brachetto d’Acqui, a DOCG wine produced in the area of Acqui Terme. The grape is brachetto, which is believed to be a native of Piemonte. Brachetto d’Acqui is a somewhat sweet wine, which can be either sparkling or still.

Crostata di Noci (Piemonte Walnut Tart)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Ingredients

  • 14 oz. flour (variety to taste) sifted twice
  • 5.5 oz. cold butter, the temperature of the refrigerator
  • 5.5 oz. brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 pinch of salt
  • For the filling
  • about 2-3 dozens of whole kernels of nuts, must be sufficient to cover the tart pan
  • 3 heaping tablespoons of honey, wildflowers will be fine, or you can use any other honey to taste
  • 2 oz. of butter

Instructions

    Prepare the shortcrust pastry
  1. place the flour in a cone in the middle of the axis to work,
  2. drill a small hole in the center, like a volcano,
  3. and pour the whole egg, the egg yolk and the pinch of salt
  4. start working it slowly with your hands
  5. add the sugar and keep kneading
  6. finally add butter cut into small cubes, I've left the butter at the end to be sure to avoid that the warm of the hands, working the dough, heats the mixture and makes the dough becomes sticky.
  7. Therefore from this point on it is necessary to knead very quickly using only your hands, trying not to heat the mixture with the heat of your hands. The butter should not melt under the heat of the hands, otherwise the dough becomes sticky and impossible to work with. You should also think to knead outside, in the hot autumn day, to keep the dough fresh and avoid that the dough becomes sticky.
  8. As soon as the mixture is blended, form a ball
  9. cover with plastic wrap (I've used an aluminum foil as I discovered only at that time that I've finished the plastic wrap!) and place in refrigerator for about half an hour. No more than that if it is not too hard to be spread on the baking sheet.
  10. Prepare the filling
  11. In a pan put the kernels, whole or coarsely chopped into quarters, honey and butter.
  12. Melt and stir over moderate heat until butter and honey are well blended. The mixture is ready when it has become a light brown color and is slightly reduced.
  13. Choose a tart pan with low sides and wavy, cover it either with cooking paper or grease and sprinkle with cornmeal or breadcrumbs. Place the shortcrust pastry to form a base around a quarter of an inch thick that covers the bottom and sides. Use only your hands, this will make the tart look very homemade and rustic
  14. Pour in the filling of walnuts and honey, spreading it evenly with a spoon.
  15. Put in a preheated oven at 350°F for 40 minutes, if the surface tends to become dark place a sheet of aluminum foil on while baking

Notes

Pair with Piemonte red wines like Freisa or Barbaresco d'Acqui.

http://milkhoneyandrum.com/crostata-di-noci-piemonte-walnut-tart/

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Biscotti di Meliga (Cornmeal Italian Cookies Piedmond Style)

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

 

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte.
They are used alone or to accompany other desserts such as budino or ice cream.
I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful.
The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine of the cornmeal used for polenta.
This recipe is very simple and fast.

I recommend just two things:

  1. the butter must be cold, not at room temperature, this allows a better working of the dough
  2. leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other.

That’s it! Enjoy 🙂

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte. They are used alone or to accompany other desserts such as budino or ice cream. I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful. The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine corn flour used for polenta. This recipe is very simple and fast.

Ingredients

  • 5 oz. of wheat flour
  • 9.5 oz. of corn flour
  • 9.5 oz. of icing sugar
  • 8 oz. of butter
  • 3 egg yolks
  • grated zest of 2 oranges
  • 1 pinch of salt
  • flour for the oven plate

Instructions

  1. In a large bowl put the two flours, butter, cold from the refrigerator and cut into cubes, sugar, pinch of salt, orange zest and 2 egg yolks.
  2. Working with a wooden spoon, then with your hands until dough is smooth.
  3. Arrange on a oven plate a baking paper and sprinkle with one or two tablespoon of flour.
  4. When the mixture is homogeneous create with your hands a ball of the size of a walnut
  5. Lay it on the oven plate, and engrave on a cross with a knife.
  6. Beat the third egg yolk with a fork and using a pastry brush, brush it over the biscuit
  7. Repeat filling the surface of the plate of the oven, taking care to leave about 1.5 inches between one and the other.
  8. Bake in a preheated oven at 390° Fahrenheit for a few minutes.
  9. As soon as the surface is golden remove from the oven.
  10. Allow to cool thoroughly before removing them from the plate.

Notes

I recommend just two things:

the butter must be cold, not at room temperature, this allows a better working of the dough leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other. That's it! Enjoy 🙂

http://milkhoneyandrum.com/biscotti-di-meliga-cornmeal-italian-cookies-piedmond-style/

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Rabbit in Mustard Recipe

Rabbit with Mustard Piemonte style

Rabbit in mustard is a very traditional Piemonte recipe. It combines local and poor ingredients with a smell of France. Originally used for special occasions could be now used as easy dinner ideas to stew rabbit.

Rabbit with Mustard Piemonte style
Rabbit in mustard is an ancient recipe used for Sunday meals and special occasions. As it is prepared with very traditional and poor ingredients it could be considered one of the best Piemonte recipes.

Poor ingredients

Rabbit, milk, butter, were some of the poor ingredients that was very common in almost every farmhouse. Rabbit meat was considered a poor one. This is because the rabbit is reproducing very quickly, easy to breed and cheap to feed. The edible part of the animal was not much compared to other animals and the meat was more compact and less soft than other. The culinary tradition of Piemonte is rich with dishes of rabbit.
For a long time rabbit has been misused, as for all the reason that in the past made it a poor meat. Today, indeed, we know that the rabbit meat is one of the better food choices in terms of nutrition, low in fat and by its nature does not retain antibiotics and medicines that are used industrially for its breeding.
rabbit-mustard-piemonte-recipe-18

The free richness that comes from the vegetable garden

 Juniper berries, bay leaves, marjoram herbs were always present in any vegetable garden, large or small it was. marjoram, as well as lemon balm, thyme, mint and many others, was planted at the edge, close to the fence of the garden to ward off the weeds and in some cases even parasites. The laurel was a tree that was often in the courtyard, high and auspicious, full of leaves used in many dishes, including to boil chestnuts.
Juniper berries were picked in the woods, bringing the herds or flocks to pasture or transporting goods for the market, when it was still going to walk away with the cart along the dirt roads.

A bit of delicious wine

Our ancestors liked to add wine and spirits to preparations. the red or white wine, rum and many others are an integral part of many of the most typical of traditional dishes. Rabbit in mustard is not exception. In this case the wine serves to eliminate the flavor too strong of the rabbit. Let us remember that at that time, before the factory farms, rabbits tasted much stronger than today as it was considered almost a wild flavor.

A pinch of France

It’s not a secret that the Piedmontese and the French cuisines have been contaminated with each other for a long time over the centuries.
A definite element, outcome of this contamination, is the use of mustard for which France is famous.
The mustard powder helps to mitigate the wild flavors of the meat, and allows to blend the flavors also giving to dishes a nice and cheerful color. Rabbit in mustard Piemonte style seems to bring out all of these elements.

Rabbit in Mustard Piemonte Recipe

Rating: 51

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 6

Rabbit in Mustard Piemonte Recipe

Ingredients

  • 1 rabbit cutted in serving portions
  • 5 tablespoon mustard powder
  • 1 cup milk (whole milk is better but you can use your favorite milk)
  • 1 cup dry white wine
  • 1 oz butter
  • 3 tablespoon extra virgin olive oil
  • Herbs
  • 2 juniper berries
  • 1 bay leaf
  • 1 sprig of fresh marjoram (or a teaspoon of dried marjoram)

Instructions

  1. In a pot large enough to hold the rabbit put the olive oil and butter and brown the rabbit to medium high flame
  2. Stir the rabbit pieces occasionally so that browning evenly
  3. As soon as the rabbit is golden brown, lower the heat, add salt and pepper to taste, place the juniper berries, bay leaves and marjoram
  4. Cover and simmer over low heat for about 20 minutes
  5. After about 20 minutes, uncover and sprinkle with mustard and white wine
  6. Cook over low heat uncovered so that the wine has evaporated by about half, stirring and turning the pieces of rabbit occasionally
  7. Add the milk and simmer for another 10 minutes, stirring and turning the rabbit occasionally
  8. When the milk has become a cream along with the wine and mustard rabbit is ready!
http://milkhoneyandrum.com/rabbit-in-mustard-piemonte-style/

rabbit-mustard-piemonte-recipe-24

Bagna cauda

Bagna Cauda Recipe

The easiest ever, fast, gentle, always succeeds and original flavor Bagna Cauda. The hot sauce of anchovies and garlic typical of Piemonte. Serve with vegetables.

bagna cauda

Bagna Cauda Recipe

The original flavor of an ancient dish

Bagna Cauda Recipe

The history of this dish is ancient. It was prepared at the time of harvest as a reward for laborers.
Bagna cauda is a preparation made with garlic , olive oil and anchovies , all reduced to a sauce by cooking with a lot of patience. If you want you can also add ingredients like butter, cream, milk, and chopped walnuts.
Today have become commonly use to serve it in special containers made of terracotta called Fojot consisting of a bowl that has undergone a burner to keep the sauce warm. I usually serve the Bagna Cauda in ordinary little bowls of glass, a solution that I prefer both because its convenience and because the main terracotta pot I use for cooking the Bagna Cauda keep the right temperature for a long time. I keep the terracotta pot over the cooker and refill when the guests ask!

An original alternative to Pinzimonio

Bagna Cauda Recipe

It is consumed dipping various kinds of seasonal vegetables usually divided between raw and cooked. Are typical and must try cardoons either raw or boiled, either raw or roasted in the oven peppers, Jerusalem artichokes (Topinambur) raw, raw leeks, onions cooked in the oven, the leaves of raw cabbage, cauliflower steamed, cooked beets, boiled potatoes, radishes, turnips raw, and all the vegetables that curiosity motivates you to try!

The easiest and always succeeds recipe

Bagna Cauda Recipe

I prepared Bagna Cauda many times. I used different recipes and have always found that they had two difficult elements  that I would like to avoid: melt the raw garlic cloves sliced in oil and clean the salted anchovies. When I tried this recipe I found that it was so simple, fast and always successful that almost did not seem real. It is also much lighter and preserve all the original flavor of the one prepared with raw garlic and leaves NO unpleasant odor the next day.

This Bagna Cauda does not make you smell like garlic!

Very often you give up Bagna Cauda because of the bad smell of garlic that gives off the next day. We have two or three tricks to avoid this unpleasant “side effect” of Bagna Cauda: do not reuse the same clothes worn by eating Bagna Cauda, take a long hot shower the next morning, brush your hair, brush your teeth with great care and use a particularly aromatic mouthwash, use a lot of gum.

With this Bagna Cauda do not need to use all these precautions because I verified each time that no one has ever complained about the smell the next day. This Bagna Cauda avoides to prevent Bagna Cauda!

Bagna Cauda Recipe

Bagna Cauda

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Bagna Cauda

The easiest ever, fast, gentle, always succeeds and traditional flavor Bagna Cauda. The hot sauce of anchovies and garlic typical of Piemonte.

Ingredients

  • 6-12 cloves of garlic (use 1 or 2 cloves of garlic per persona as you prefer, I normally use 8 to 10)
  • 1 cup of milk
  • 3 oz. butter
  • 14 oz. ca. of flat fillets of anchovies in oil (the weight is intended of dripped product, oil-free, which is normally shown on the jar)
  • 20 fl.oz extra virgin olive oil
  • 30 fl.oz. whipping cream

Instructions

  1. Immerse the terracotta pan in cold water for at least 15-20 minutes, so that it soaks of water and does not break with heat, this practice is always necessary when using pans or trays of terracotta
  2. Clean the cloves of garlic with a knife, taking care to leave them whole and discard those that are already sprouting
  3. Pour the cup of milk and the garlic cloves in a small saucepan or in a frothed milk spout and put to cook over low heat, simmer for about 15 minutes until the garlic cloves are cooked
  4. As the garlic cloves are cooked remove them from the milk and mash with a fork until you have a smooth puree
  5. At this point drain the anchovy fillets and rinse very well under water for about 5 minutes, helping you with your hands to pass well water between the fillets and remove all the oil.
  6. When the water coming out of the strainer will be almost completely transparent and anchovies will have lost the smell of the oil to remove all the water screwing up the threads with your hands, forming a ball
  7. Using a very sharp knife to cut the anchovy fillets to reduce them into small pieces about 1/2 -1 inch
  8. Remove the terracotta pot from the water and dry it with a cloth
  9. Pour about half a cup of oil in terracotta pot
  10. Add the mashed garlic and stir with a fork
  11. Put on the smaller fire of the cooker and use the lowest flame, taking care that the oil does not fry ever. For all the preparation, the oil must be warm but never become too hot and forming the classic "bubbles" of frying, it should never sizzle too.
  12. When the oil and the mashed garlic cloves are blended add the anchovy fillets cut into small pieces
  13. Gradually add the oil while stirring and maintaining the temperature of the oil not too high, if you find that the oil is getting too hot, remove the pan from the heat while continuing to stir. Never lift the flame, and even if you have the feeling that the process is too slow wait for the heat to spread slowly through the walls of the terracotta pot. In order to dissolve the anchovies you only need a moderate heat and ... lots of patience!
  14. When the anchovies are dissolved, about after 15-25 minutes, add the butter and the remaining oil and the whipping cream, stirring constantly with a wooden spoon. Leave on the gas for a few minutes ... Bagna Cauda is ready!
  15. If you want you can prepare Bagna Cauda the day before, making sure to always warm up at low heat, avoiding the microwave, and adding the whipping cream just before serving.
http://milkhoneyandrum.com/bagna-cauda/

Bagna Cauda Recipe

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Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Truffle Omelet or Frittata Piemontese is an easy and incredible quick dish to prepare but tasty and very refined. It’s great to serve for an exclusive dining outdoors, or can be enjoyed as a starter for a sophisticated dining. It fits perfectly to be worn at parties or shared among friends. It tasted delicious at room temperature.

The traditional way to enjoy the original truffle of Alba.

The Frittata with Truffles is even called Piedmontese Frittata as it is a very typical dish here in Piedmont. It is perfect for a starter during a Christmas dining or another holiday events.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

 The frittata cooked in oven, not fried

Tradition says that the frittata should be fried in a pan with lots of butter and oil. I find that this way of cooking the frittata makes it very heavy and greasy, so I prefer to put it in the oven by replacing the butter with the baking paper. Despite this, in this recipe I used a little bit of butter and oil because the combination with the truffle is great.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

In this way, the frittata is tasty but much less greasy. Do not dry because the eggs are naturally fat enough. You retain all of the flavors of the ingredients. It cooks evenly on both sides and avoids the delicate operation of the “jump” in the pan to “turn the frittata” – that here is also a popular saying that means to manipulate reality for its own benefit – operation that has often as a result that the frittata break down on the ground!

If you can get your hands on a truffle of small / medium size try this recipe and you will make a great impression!

Frittata with Truffles

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 6

Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature. Perfect for party, outdoor dining and starter.

Ingredients

  • 10 eggs
  • 1 truffles (black or white, as you prefer)
  • 2 spoons of extra virgin olive oil
  • 1 oz. butter
  • salt and pepper (as you prefer)

Instructions

  1. Break the eggs into a large bowl
  2. Beat the eggs with a fork
  3. Using a slicing truffles truffles cut into thin slices directly into the bowl with the beaten eggs
  4. Beat eggs and truffles with a fork
  5. Add salt and pepper as you like and beat again
  6. Cover a baking pan with baking paper
  7. Pour in a dribble of oil and put a few slices of butter on baking paper
  8. Pour the mixture into the pan
  9. Add some more slices of butter over the mixture
  10. Place in preheated oven at 180 degrees for 30-40 minutes. Do not worry if the omelet swells during cooking, cooling deflates.
http://milkhoneyandrum.com/frittata-truffles/

frittata_truffles_3

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

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I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.