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

Spring Salad Recipe Piemonte

Spring Salad Recipe Piemonte Salad Recipes

An healthy salad recipe, fresh and delicious, rich in colors and nutrients. An easy dinner recipe. Save Spring Piemonte salad recipe with your healthy dinner ideas and your salad recipes.

Spring Salad Recipe Piemonte Salad Recipes

It is a salad very rich. We do love to prepare raw food, and in Piemonte this is a very rich season. The landscapes are great, fulfilled with colors and scents. The vegetable gardens change their colors. Flowers and vegetables let you know that the spring is ready and the first thing to do is to grab it in your dish.

Spring Salad Recipe Piemonte Salad Recipes

Healthy and Nutrient easy dinner idea

This is a complete meal. Very rich in vitamins and mineral, low in fat and carbohydrates. Proteins come from tuna, and if you need you can remove it without loosing any flavor.

The only difficult aspect of this recipe is to cut all the vegetables into thin slices. But in this way vegetables preserve their nutrients: many vitamins, as vitamin C, infact are volatile and there is a consistent loss in vegetables that has been sliced long time before their use.

Spring Salad Recipe Piemonte Salad Recipes

Spring Piemonte Salad Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6

Spring Piemonte Salad Recipe

Ingredients

  • 9 oz tuna
  • 5 fresh onions (I used cipollotti onions, but you can use fresh white onions, if they are too savory consider to soak them in acidulated water as for Salad of Leeks
  • 1 large handful of valerian
  • 10 radishes
  • 1 bunch of arugula
  • 1 bell pepper
  • 1 celery heart
  • 2 carrots
  • 1 bunch of parsley
  • 3 basil leaves
  • 2 tablespoons olives (I used the Ligurian olives, but you can use what you prefer, black or green, hot or seasoned, sliced??, pitted or not, use your favorite olives!)
  • 2 tablespoons capers in vinegar
  • Vinaigrette
  • 1 tablespoon of mustard powder
  • 1/2 glass of brandy (to taste)
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Instructions

    Wash the vegetables
  1. Valerian
  2. Celery
  3. Carrots: wash using a brush for vegetables
  4. Radishes: remove the green and the roots, then wash thoroughly
  5. Arugula, parsley and basil
  6. Bel Pepper: wash it, split it in half and remove the seeds, then pass again under water to remove the seeds remained inside
  7. Cipollotti onion: remove the green and the roots, then wash thoroughly
  8. Slice the vegetables
  9. Carrots
  10. Bell Pepper
  11. Radishes
  12. Celery: remove the leaf then slice it
  13. Cipollotti onion: remove the first layer of onion then slice it
  14. Arugula: cut it in large pieces
  15. Parsley: separate the leaves from the stems of parsley
  16. Compose the salad
  17. Add the tuna
  18. Valerian
  19. Arugula
  20. Bell Pepper
  21. Celery
  22. Onion
  23. Carrots
  24. Radishes
  25. Parsley and basil: coarsely cut it with a knife or with the special scissors with three blades
  26. Olives and Capers
  27. Vinaigrette
  28. Using a fork dilute the mustard with the lemon juice
  29. Add olive oil, stirring constantly
  30. Add Brandy
  31. Salt and pepper to taste
  32. Pour the sauce over the salad, stir and serve

Notes

Healthy recipe, fresh and delicious, rich in color and nutrients. Save Spring salad recipe Piemonte with your easy dinner ideas and salad recipes.

http://milkhoneyandrum.com/spring-salad-recipes-piemonte/

Spring Salad Recipe Piemonte Salad Recipes

Bollito Misto Recipes Guide

Bollito Misto Recipes Guide

The definitive Guide for cooking and eating greatest delicious Northern Italian mixed boiled meat. Bollito Misto Recipes Guide: all the recipes and sauces, simple tips.

Bollito Misto Recipes Guide

This one of the most famous meat stew of Northern Italy. It is a stew of mixed meat with a very ancient history. It was a noble dish, as it was prepared for the court using high qualities meats. Now we use it in Holiday occasions, mainly in the cold seasons. In the very ancient Piemonte tradition Bollito Misto was prepared the thursday before Christmas.

The thousands flavors recipe

It is perfect when you want to serve a meat based main dish but you know your guests have many different tastes. Bollito Misto is a perfect meat dish that satisfy the tastes of all, because people add flavors using sauces. You serve it plain, with all the sauces typical of Piemonte but also with your favorite sauces like mustard, ketchup, mayonnaise, oil, salt, and pepper. Imagine many bowl on your table filled with sauces around the main dish. It is easy and delicious, that’s it. You just need to follow the recipe instructions and never miss our secrets for the greatest ever Bollito Misto.

We serve it typically with at least one of these sauces:

  • Green Sauce: is the par excellence sauce to accompany boiled. It’s traditional name is Bagnetto verde, literally “Green little bath”, prepared with parsley, anchovies, eggs and crumb of bread soaked in vinegar.
  • Red Sauce: is the second great and very traditional sauce for Bollito Misto. It is called Bagnetto rosso literally, “Red little bath” and it is cooked with tomatoes, vegetables and spices.
  • Honeybee sauce: in Piemonte it is called Sausa d’Avije that literally means sauce of honeybee, salsa di api in italian, it is very simple and delicious and it is prepared with mustard powder, honey and walnuts.
  • Garlic Sauce: one of the easiest sauces of Piemonte. It’s original name is Agliata. It is prepared with eggs and garlic.
  • Sweet Pepper Sauce: Salsa di Peperoni:  made with sweet pepper bell, bagnetto rosso and pickled vegetables
  • Poor man’s Sauce: Salsa del Povr’om: literally “” it is prepared with sauce that remains from cooking stews or braised, vinegar, bread crumbs and pepper.
  • Pink Sauce: in italian its name is Salsa rosa, prepared with tomatoes sause, anchovies, garlic and parsley.
  • Horseradish Sauce: Salsa di cren: “Horseradish sauce” prepared with horseradish, crumb of bread soaked in vinegar and pepper.

This list is not complete. I will add periodically new sauces recipes, as soon as they are ready.

In Piemonte we always use to serve Bollito Misto with two other kind of flavouring. Never miss to place on the table:

  • integral coarse salt
  • extra virgin olive oil

Many people love to season Bollito Misto just with a few grains of integral coarse salt and a drizzle of olive oil. If it is the first time you eat Bollito Misto you really need to try this typical kind of topping.

The never fed up meat recipe

As you could prepare it in many different ways you can cook Bollito Misto many times, never get fed up, but each time improving results and savor. Once you get the main flavor and secrets you can be creative and try different vegetables and meat cuts, composing the tastes as you prefer. This is an easy recipe, with a long life in your cookbook as you can always change some ingredient creating something new. Perfect for children, for who needs to slow down fat and calories in diet. 

Here in Piemonte we have mainly two versions of Bollito Misto:

  1. Bollito Misto Basic Recipe
  2. Bollito Misto Luxury Recipe

Meat Cuts

Bollito Misto Basic Recipe Meat Cuts

Bollito Misto Basic Meat Cuts

The meat cuts for the Bollito Misto basic recipe are 3:

  • Head of veal: Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts
  • Foreshank boneless: Muscolo

Head

Head meat is the meat that remains on the skull after the removal of the skin, cheeks, tongue and lips. It is a very fat cut, and must be boiled alone, using a different pan.

Plate/Flank cuts

Bollito Misto Recipe Meat Cut
Scaramella includes “Beef Plate, Inside Skirt (IM)” MBG 121D and “Beef Loin, Steak Tail” MBG 176

The Scaramella and Biancostato, in the international meat cuts manual, are not specific meat cuts as in Italy are. I have made a long research to understand how to provide the best solution for this bollito misto basic cuts. This is the best way to overcome these differences. I have used, beside the cuts’ names, the Meat Buyer Guide number, so it will be very easy to find these meat cuts in your groceries or to ask theme to your butcher.

Scaramella

With respect to the Scaramella I must note that the different ways to slaughter make different type of meat that you will find from your butcher. The italian Scaramella is made ​​up of 3 body parts: the external oblique muscle of abdomen, internal oblique muscle of the abdomen and the transversus abdominis muscle. These parts are slaughtered and cut in a different way in the United States:

  1. the transverse muscle is sold alone and constitutes the “Beef Plate, Inside Skirt (IM)” MBG 121D
  2. the internal oblique muscle of the abdomen and the abdominal external oblique are sold together in the “Beef Loin, Steak Tail” MBG 176

So if you want to cook the original Bollito misto you can try to buy both MBG 121D and MBG 176, tie them together on one another and boil the meat in this way.

Biancostato

Another cuts we use, instead of Scaramella that we really prefer, is the Biancostato, for which the differences recurs. The Biancostato is a part of the anatomy that includes together the rectus abdominis and the external oblique muscle of the abdomen (Obliquus externus adbominis). In the United States is used to separate these two muscles in two different pieces:

  1. the rectus abdominis is sold as “Beef Flank” or “Flank Steak” MBG 193
  2. the external oblique muscle of the abdomen instead is part of the “Strip Loin” MBG 182 and of the “Beef Loin, Steak Tail” MBG 176

In many recipes is told to use ONLY the flank steak, but this has a very different result, as the meat in flank steak is very thin, while the Biancostato is a rough cut of third choice, full of gristle and fat. The flavor change consistently using only the flank steak. Also in this case you can try to “recreate” the original cut, buying the flank steak and “Beef Loin, Steak Tail” MBG 176, tying them together.

Foreshank Boneless

Is located in the region of the forequarter leg between the carpus and elbow. The anatomical basis of bone is made ​​up of the radius and ulna. It is formed by a large set of muscles and tendons:

  • extensor muscle oblique metacarpal
  • extensor muscle front of the metacarpal
  • extensor muscle of the third finger
  • extensor muscle of the anterior phalanges
  • extensor muscle of the fourth finger
  • muscle cubital external
  • latissimus handheld
  • cubital internal muscle
  • flexor surface of the phalanges
  • deep flexor of the phalanges

Bollito Misto Luxury Recipe Meat Cuts

Bollito Misto Luxury Recipe Meat Cuts

The meat cuts for the typical Bollito Misto luxury recipe, that we call Gran Bollito Misto are 7:

The 3 meat cuts of Bollito Misto Basic recipe plus the following 4:

  1. Tongue
  2. Tail
  3. Capon or Hen or Rooster or Chicken: during the Christmas time we can find capon, otherwise we use one of the others. You can chose what you prefer, I have listed them in order of traditional use.
  4. Cotechino: it is very typical and of good luck, it is always included in Bollito Misto and in the New Year’s Eve, when it’s served with lentils.

 

Simple and great recipe

Bollito Misto is a really simple and easy recipe. To prepare a great and delicious Bollito Misto you just need to read and always use 3 simple secret surefire tips.

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Basic Recipe

It is the basic and easiest one Bollito Misto recipe, in terms of types of meats, quantities and preparation. It is prepared only with three cuts of beef and vegetables. It is very quick and easy recipe. Try it to start your Piemonte recipe experiments, or simply to taste a very good easy dinner ideas with family and friends. This is perfect for children because the flavor is really simple, savory but not spiced.

Get Bollito Misto Basic Recipe

 

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared for Holiday dinners, when families meets and dine together. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight people.

Get Bollito Misto Luxury Recipe

 

3 Tips for Cooking Delicious Bollito Misto Piemonte Recipe

3 Tips for Cooking Delicious Bollito Misto

3 Simple surefire tips for cooking great delicious Bollito Misto

3 Tips for Cooking Delicious Bollito Misto

Bollito Misto is one of the main and famous Piemonte recipe. Its ease and its delicious flavor are guaranteed if you follow three simple tips.

If you want to know more about Bollito Misto recipes and how to serve it in a delicious and perfect Piemonte style read my guide to Bollito Misto Recipes Guide. There you can even find all what you need to know to chose the right meat cuts, that is really important.

Get My Bollito Misto Recipes Guide for FREE

There are only three things you need to take care while cooking:

  • Boiling water. Always, always, and always again, add meat only when the water boils. Because by putting the meat in already boiling water the outer walls of the pieces of meat cook quickly and allow to maintain inside all the flavor and nutrients. By placing the pieces of meat into cold water, however, the meat slowly releases its nutrients and tastes into the warming water. We have a saying in Piemonte to help to remember this simple rule, that translated sound like this:

    If a good bollito you want to eat

    in boiling water must be placed the meat.

    If a meat broth delicious you need to prepare,

    meats and vegetables a cold warming bath must share.

  • The right order. Add meat cuts in the correct order. Every meat has different time of cooking, it’s important to consider it. You can chose between two solutions:
    1. put all at the same time and then remove one by one as they are cooked or
    2. adding one by one the cut meats considering their cooking time so they will be ready at the same time.

I strongly advice you to chose the #2. Adding each one in the right order avoid to place the meat in the oven to stay warm while waiting the serving time. In this operation meat miss its flavor and dry. Thus, you just need a bit of math skills, calculating the time when you have to add cut meats starting the count from when you want to serve your Bollito Misto. Before the longest time cooking then one by one the others, considering the time when you want to serve your Bollito Misto:

Head of veal: 3 hours

Plate/Flank cuts, tongue, Foreshank Boneless, tail: 2.30 hours

Capon, or hen or rooster or chicken: 1.15 hour

Cotechino: 1 hour

Let’s try to simulate as if we were in your kitchen. Let me suppose you want to serve at 7 pm:

    1. 3.30pm: you can place your pots with vegetables and aromas to boil
    2. 4.00pm: as soon as the water boil, add head of veal
    3. 4.30pm: add Plate/Flank cuts, tongue, tail and Foreshank Boneless
    4. 5.45pm: add the hen or the chicken
    5. 6.00pm: add the cotechino

Please note that this instructions are valid for all the Bollito Misto Recipes, of course for the Bollito Misto Basic Recipe you have just three meat cuts: head, shin and flank steak therefore you will use the first three steps.

  • Vegetables. The delicious taste of Bollito Misto is due by combining the flavors of meat and vegetables and pot herbs. In Piemonte we do love to add many aromatic herbs to our dishes. This habit it is also healthy, as it permits to reduce salt and artificial aromas to recipes. Therefore never miss to put in your pot at least these ones:
    • 1 carrot
    • 1 celery
    • 1 clove of garlic
    • 1 onion
    • 1 bunch of parsley

Now that you know the secrets you can chose to cook the Basic or the Luxury recipe.

What is your favorite Bollito Misto Recipe?

Chose the Basic recipe if you are looking for something special to enrich your daily dinner:

Get Bollito Misto Basic Recipe

Chose the Luxury recipe if you want to add a lot of (Northern) Italian Style and Gusto to your Holiday table:

Get Bollito Misto Luxury Recipe

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe is the easiest way to taste the Northern Italian boiled meat recipe.

Bollito Misto Basic Recipe

This is the very basic and easiest Bollito Misto recipe. In terms of types of meats, quantities and preparation. It is prepared only with three cuts of beef and vegetables. It is very quick and easy recipe. Try it to start your Piemonte recipe experiments, or simply to taste a very good easy dinner ideas with family and friends. This is perfect for children because the flavor is really simple, savory but not spiced.

We do serve it with many sauces, integral coarse salt and extra virgin olive oil. Discover all the secrets and tips of the greatest delicious Northern Italian mixed boiled meat on the Guide to Bollito Misto Recipes:

Get My Bollito Misto Recipes Guide for FREE

This is a very easy recipe, you do not need to prepare anything you just throw the meat into the water. But there are some tips that you must know to cook it in the right way. Be sure to get the best from your Bollito Misto using these 3 simple surefire tips:

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Luxury Recipe is made using 3 different meat cuts:

Bollito Misto Basic Meat Cuts

  • Head of veal: the italian Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts. Read what meat cut do you need  here.
  • Foreshank boneless: the italian Muscolo
Read more about the meat cut, how to chose the perfect ones for an outstanding and original flavor on Bollito Misto Recipes Guide.

If you want to overreach you might want to cook the Luxury recipe, the complete and gorgeous full Bollito Misto made with seven different meat cuts:

Get Bollito Misto Luxury Recipe
Bollito Misto Basic Recipe

Cook Time: 3 hours

Total Time: 3 hours

Yield: 4

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe is the easiest way to taste the Northern Italian boiled meat recipe. It is an easy and healthy way to cook and eat beef.

Ingredients

    Meat Cuts
  • Read More on Bollito Misto Meat Cuts on Bollito Misto Recipes Guide
  • 1 pound ca. Head of veal (italian Testina)
  • 1 pound ca. Plate/Flank cuts (the Scaramella and Biancostato italian cuts)
  • 1 pound ca. Foreshank boneless (italian Muscolo)
  • Flavors for broth
  • 2 carrot
  • 2 stacks of celery
  • 2 cloves of garlic
  • 2 onions
  • 2 bunch of parsley
  • For the sauces
  • Serve using as many sauces as you like, you can find all on Bollito Misto Recipes Guide

Instructions

    Prepare the broth
  1. Fill two pots of water, they must be large enough to hold in one the head and in the other one the Plate/Flank cut (the Scaramella and Biancostato italian cuts) and the Foreshank boneless.
  2. Place in each one, cleaned, 1 carrot, 1 stack of celery, 1 clove of garlic, 1 onion cut in half, 1 bunch of parsley
  3. Put on the fire and wait for the water to boil
  4. Cook the meat
  5. As soon as the water boils throw in one of the two the head, let it boil for 3 hours
  6. After 30 minutes throw in the second pot, the water is still boiling, the Plate/Flank cuts and the Foreshank boneless, let it boil for 2.30 hours
  7. Serve with sauces and dressings
  8. Once cooked, roughly cut into slices and place in a large serving dish put on the table sauces and dressings

Notes

Bollito Misto is a really simple and easy recipe. To prepare a great and delicious Bollito Misto you just need to read and always use these 3 simple secret surefire tips. To chose the right and perfect meat cuts read the Bollito Misto Recipes Guide

http://milkhoneyandrum.com/bollito-misto-basic-recipe/

Bollito Misto Luxury Recipe

Bollito Misto Luxury Recipe

Bollito Misto Luxury Recipe is the great delicious boiled meat of Northern Italy. Perfect for Holiday and convivial dinners. Served with plenty of sauces. Healthy and Easy.

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared when families meets and dine together, like in Holidays and special occasions, as Christmas Eve, Easter and Birthday dinners. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight persons.

We do serve it with many sauces, integral coarse salt and extra virgin olive oil. Discover all the secrets and tips of the greatest delicious Northern Italian mixed boiled meat on the Guide to Bollito Misto Recipes:

Get Bollito Misto Recipes Guide FREE

This is a very easy recipe, you do not need to prepare anything you just throw the meat into the water. But there are some tips that you must know to cook it in the right way. Be sure to get the best from your Bollito Misto using these 3 simple surefire tips:

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Luxury Recipe is made using 7 different meat cuts:

Bollito Misto Luxury Recipe Meat Cuts

  • Head of veal: Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts. Read what meat cut do you need  here.
  • Foreshank boneless: Muscolo
  • Tongue
  • Tail
  • Capon or Hen or Rooster or Chicken: during the Christmas time we can find capon, otherwise we use one of the others. You can chose what you prefer, I have listed them in order of traditional use.
  • Cotechino: it is very typical and of good luck, it is always included in Bollito Misto and in the New Year’s Eve, when it’s served with lentils.
Read more about the meat cut, how to chose the perfect ones for an outstanding and original flavor on Bollito Misto Recipes Guide.

If you like the easy dinner idea but this is too much for your family you can try the Basic version. This is a smallest Bollito Misto we use for daily dinner, when we want to serve something special for our narrower family.

Get Bollito Misto Basic Recipe
Bollito Misto Luxury Recipe

Cook Time: 3 hours

Total Time: 3 hours

Yield: 8

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared when families meets and dine together, like in Holidays and special occasions, as Christmas Eve, Easter and Birthday dinners. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight persons.

Ingredients

    Meat Cuts
  • Read how to chose the right meat cuts on Bollito Misto Recipes Guide
  • 1 pound ca. Head of veal (italian Testina)
  • 1 pound ca. Plate/Flank cuts (the Scaramella and Biancostato italian cuts)
  • 1 pound ca. Foreshank boneless (italian Muscolo)
  • 1 pound ca. Tongue
  • 1 pound ca. Tail
  • 1 pound ca. Cotechino
  • 1/2 Capon or Hen or Rooster or Chicken
  • Flavors for broth
  • 2 carrot
  • 2 stacks of celery
  • 2 cloves of garlic
  • 2 onions
  • 2 bunch of parsley
  • For the sauces
  • Serve using as many sauces as you like, you can find all on Bollito Misto Recipes Guide

Instructions

    Prepare the broth
  1. Fill three pots of water, they must be large enough to hold in one the head, the tail and the cotechino, in the second one the Plate/Flank cut (the Scaramella and Biancostato italian cuts), the Foreshank boneless and the tongue, in the third one the half capon (or hen or rooster or chicken).
  2. Place in each one, cleaned, 1 carrot, 1 stack of celery, 1 clove of garlic, 1 onion cut in half, 1 bunch of parsley
  3. Put on the fire and wait for the water to boil the #1 pot
  4. Cook the meat
  5. In this Bollito Misto you put in boiling water the meat at different time, this is to get the best from your bollito. Read why on the 3 Simple surefire tips for cooking great delicious Bollito Misto.
  6. After 30 minutes, as soon as the water boils, throw in the #1 pot the head, let it boil for 3 hours
  7. At the same time put on the fire and wait for the water to boil the #2 pot
  8. After 30 minutes throw in the #2 pot, where the water is still boiling, the Plate/Flank cuts, the Foreshank boneless and the tongue, let them boil for 2.30 hours
  9. At the same time add in the #1 pot the tail, let it boil for 2.30 hours
  10. After 45 minutes put on the fire to boil the #3 pot
  11. After 30 minutes, as soon as the water boil, throw in the #3 pot the capon (or the hen or rooster or chicken)
  12. After 15 minutes put in the #1 pot the cotechino
  13. Serve with sauces and dressings
  14. Once cooked, roughly cut into slices and place in a large serving dish put on the table sauces and dressings

Notes

Bollito Misto is a really simple and easy recipe. To prepare a great and delicious Bollito Misto you just need to read and always use these 3 simple secret surefire tips. To chose the right and perfect meat cuts read the Bollito Misto Recipes Guide

http://milkhoneyandrum.com/bollito-misto-luxury-recipe/

Salad of Leeks

Salad of Leeks Piemonte Recipes

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This salad was prepared for quick lunch while farmers had a break while working in the fields. The eggs were boiled the night before and canned tuna was very easy to maintain and quick to add. In addition, the leeks were put to marinate in the morning just before to get out in the earliest morning. Now this recipe tells to marinate for at least 2 hours and it works perfectly, but believe me, if you double the time the leeks are much more delicate.

An healthy lunch idea

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This is a peasant recipe. But do not make my same mistake I did: do not think this is a “difficult” salad due to the leeks, because they have a strong and persistent flavor. Soaking the leeks into the acidulated water makes sweet their flavor. It is a complete healthy lunch idea with a lot of taste. But it could also be used as a starter or as a rich side dish.

A pinch of Italian style

Of course, you could dress it with your preferred dressing sauce and it will fit perfectly but if you would like to bring on your table a piece of Italy – of Northern Italy in fact – use one of the typical Italian Vinaigrette made with extra virgin olive oil, lemon, salt and pepper.

My adjustment for a worldwide home cooking

In the original recipe the cheese used is a kind of robiola cheese typical of Piemonte. It is the Robiola of Cocconato d’Asti, a fresh and compact cheese. It is very different from some other Italian robiola cheese much more like to cream cheese like Philadelphia. To adapt it to an international cuisine you can use a fresh cheese like queso, or similar. You might chose it using three criteria:

  1. freshness: be sure that the cheese you are choosing is very fresh white cheese
  2. soft and compact: its consistency should be compact and easy to be cutted into cubes
  3. milk taste: it should have the taste of fresh milk, not too savory and absolutely not spiced.

And that’s it! Hope you enjoy.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Salad of Leeks

Prep Time: 2 hours

Total Time: 2 hours

Yield: 4

Salad of Leeks

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Ingredients

  • 5 leeks
  • the juice of one lemon
  • 2 tablespoons white wine vinegar
  • 3 oz tuna
  • half endive
  • 2 ounces queso cheese (diced)
  • 2 hard-boiled eggs
  • For the Vinaigrette
  • the juice of 1/2 lemon
  • 2 tablespoon extra virgin olive oil
  • 1 pinch of salt
  • pepper

Instructions

  1. Wash and peel the leeks by cutting them into 2 or 3 pieces taking the white parts (and putting aside the green ones that can be very useful for making soups and vegetable soups)
  2. Place in a large bowl to soak in water acidulated with vinegar and lemon juice for about two hours
  3. While the leeks soak keep going with the preparation!
  4. Wash and thinly slice the endive
  5. Chop hard-boiled eggs with a knife
  6. Chop tuna with a fork
  7. Dice the queso cheese
  8. After two hours, remove the leeks from water and slice into thin slices
  9. In a large bowl place the endive, then the leeks, then tuna, diced cheese, chopped boiled eggs
  10. Separately prepare a vinaigrette with lemon juice, olive oil, salt and pepper and mix the ingredients with a fork to form a fluid emulsion
  11. Pour the vinaigrette over the salad and serve
http://milkhoneyandrum.com/salad-leeks-piemonte-recipe/

 A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Do you like it?

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.

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert

Bowl of Savoy is a delicious dessert with cream cheese. It has a delicate flavor base due to the cream cheese that progressively reveals candied fruits and raisins soaked in Marsala.

We, here in Piedmont, are used to prepare the bowl of Savoy with a particular type of cheese typical of the Langhe and Monferrato called seiras. I tried to prepare it with a cream cheese like Philadelphia and I found it very similar to the original and just as delicious.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is perfect for Valentine’s Day and as a last minute dessert

The Bowl of Savoy is a perfect dessert for a romantic Valentine’s Day dinner. It is easy, quick and really a smart dessert. As you can prepare it in a minute, with very popular ingredients and with no needs of baking, it could be prepared the day before (exalting the mixing of the savours) or as a last minute minute delicacy for your guests.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

A dessert full of history

Bowl of Savoy is a very traditional dessert in Piedmont. We called it in Piedmontese “Coppa Sabauda” [‘kɔppa sa’bauda]. It was the favorite dessert of Vittorio Emanuele II, the first King of Italy even called Father of the Homeland due to its role in the process of unification of Italy, and of the Bela Rosina its mistress and late wife.

Bowl of Savoy is a delicious dessert with cream cheese

bowl_savoy_7

Serve as you prefer

We absolutely love to enjoy the Bowl of Savoy with sour cherries in syrup but it is also perfect served plain or with a veil of icing sugar.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 5

Bowl of Savoy

Bowl of Savoy is a delicious dessert with cream cheese. Easy, quick and smart. Perfect for Valentine's Day and as a last minute dessert. No need of baking.

Ingredients

    For the Cream
  • 12 oz. cream cheese (Philadelphia)
  • 5 oz. whipped cream (or whipping cream)
  • 3 oz. Marsala wine (instead of Marsala you can use Porto or Rum or simply water)
  • 3 egg yolks
  • 2 oz. vanilla sugar
  • 1.5 oz. Rum
  • 1 oz. raisin
  • 1.5 oz. diced candied fruit
  • For the Garniture
  • sour cherries in sirup

Instructions

  1. Soak the raisins in the Marsala wine (or Porto, or Rum or water) for about 15-20 minutes
  2. In case you have bought the whipping cream, whip the cream, otherwise skip to the next step
  3. When the raisins are softened, remove the excess of liquid using a strainer and squeeze out the excess liquid with your hands
  4. Then place all the ingredients together in a bowl
  5. Mix with a wooden spoon until the mixture is soft and smooth, be sure that there are no lumps
  6. Pour the contents into bowls or cups or glasses and place in the refrigerator for at least an hour
  7. When you're ready to serve, decorate the bowls with the cherries and their syrup.
http://milkhoneyandrum.com/delicious-cream-cheese-dessert-bowl-of-savoy/

 Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

Do you like it?

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.

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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