Tuna Rabbit Recipe: Tonno di coniglio

Tuna rabbit - Tonno di coniglio

If you have ever been in Piemonte you probably remind the gorgeous “Tonno di coniglio”. If you haven’t ever been yet you probably would love to try this easy and healthy rabbit recipe at your home. A peasant recipe modern, delicious and versatile.

Tuna rabbit - Tonno di coniglio

Tuna rabbit was the canned tuna of Piedmontese peasants

After cooking in water and spices rabbit meat is kept and made tender through soaking in oil, which makes it soft as that of the tuna. It is one of those dishes that must be cooked at least a day in advance, and can be stored for 5-7 days. It was perfectly suited to the needs of farmers returning from fields could find food ready to be eaten. Its origins make tuna rabbit a very modern dish, perfectly suitable for our busy hectic lifestyle. Tuna rabbit - Tonno di coniglio

Tuna rabbit it’s a typical dish of Monferrato UNESCO heritage site

Probably this recipe was born among the gardeners of the Tanaro valley that used to also raise rabbits, fed with vegetable scraps. The rabbit tuna is a typical recipe of Monferrato, a UNESCO heritage site in 2014. It is called this way because the meat is treated as that of the tuna. It was a way to cook the rabbit practiced in rural households at the peak of the agricultural work, when the need to prepare foods in advance clashed with the difficulty to retain them and with poverty.

Tuna rabbit it’s a versatile food

In the past we were used to eat it like a main dish, sided by vegetables. Now you can taste Tuna rabbit in a variety of way: to enrich salads, as a starter, to prepare sandwiches or as appetizer on canapés or snacks. It is perfect for picnic and outdoor lunch.

Tuna Rabbit Recipe – Tonno di coniglio

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6

Ingredients

  • 1 rabbit ca. 3 lb
  • For the broth
  • 2 stalks of celery
  • 1 leek
  • 1 carrot
  • 1 bunch of parsley
  • 1 onion "studded" with 2 cloves
  • 1 sprig of rosemary
  • 3-4 bay leaves
  • 1 sprig of thyme
  • 1 bunch of basil
  • 6 grains of black pepper
  • For soaking
  • 6-10 cloves of garlic
  • 10 sage leaves
  • 1-2 cup of extra virgin olive oil

Instructions

    For boiling
  1. Wash the herbs and aromas
  2. Insert the 2 cloves into the onion
  3. Place all the herbs and ingredients for the broth in a large pot, cut into pieces the carrot, leek, and the stalks of celery, and the onion "studded" with the 2 cloves, and then add the water
  4. Wash the rabbit
  5. Add water and, put the rabbit in the pot, then put on the heat and bring to a boil. The rabbit should boil for at least 45 minutes, any extra time will make it more tender.
  6. Preparing the soaking
  7. While the rabbit is boiling cut the garlic cloves and clean the sage leaves
  8. Preparing the rabbit
  9. As soon as the rabbit is cooked, remove it from the broth (do not throw the broth away!) and take off the meat from the bones
  10. Cut the meat it to pieces of equal size
  11. Arrange the pieces of meat layered with garlic and sage leaves, finished arranging the sage start over with a new layer of rabbit-garlic-sage till the rabbit is finished. At the end of each layer drizzle with a drizzle of olive oil.
  12. Finished arranging the meat, cover all with oil so that all the meat rabbit is covered by oil and can absorb everything you need to make the meat tender and not dry.
  13. Serving
  14. Remove the excess of oil and eat as you prefer, as a main dish, a starter, in sandwiches or as an unconventional healthy appetizer on canapés or snacks.
http://milkhoneyandrum.com/tuna-rabbit-recipe-tonno-di-coniglio/
Tuna rabbit - Tonno di coniglio

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

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.

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Bittersweet Rabbit Recipe

A rediscovered, traditional, easy way to stew rabbit. This is a delicious sweet and sour rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

A rediscovered, traditional, easy way to stew rabbit. This is a bittersweet rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

bittersweet

An Ancient and Innovative Way to Taste Rabbit

Bittersweet rabbit is one of the traditional Piemontese and Italian recipes I love the most. It combines many flavors so different from each other. Cocoa, cinnamon, onion, vinegar, red wine, cloves, juniper berries, amaretti biscuits. They hug each other, abandoning their uniqueness to become a new indefinable flavor that literally upsets the understanding of rabbit stew. It is traditional and innovative at the same time. You can smell the tastes of Piemonte, the work in the fields of Roero, the vineyards of the Langhe, the scent of the kitchens of grandmothers and that of bakeries. They all mixed toghether. You can take a piece of Piemonte in your home, to share with your friends.

bittersweet

Bittersweet Rabbit

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Bittersweet Rabbit

This is one of the traditional Piemontese and Italian recipes I love the most. It combines many flavors so different from each other. Cocoa, cinnamon, onion, vinegar, red wine, cloves, juniper berries, amaretti biscuits. They hug each other, abandoning their uniqueness to become a new indefinable flavor that literally upsets the understanding of rabbit stew. It is traditional and innovative at the same time.

Ingredients

  • 1 rabbit in pieces
  • For the Sautéed
  • 3 tablespoon of extra virgin olive oil
  • 2 cloves of garlic
  • 1 sprig of rosemary (or 1 tablespoon of dried rosemary)
  • For Stewing the Rabbit
  • 13 fl. oz. of red wine Barbera (still not sparkling)
  • 1/2 cup red or white wine vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoon sugar
  • 3 cloves
  • 3 juniper berries
  • 1 tip of teaspoon of cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • For the Sweet Guarnishing
  • 5 amaretti biscuits
  • 12 cipollini onions

Instructions

  1. Cut the rabbit into pieces and wash it with water
  2. Put in a large frying pan with oil, rosemary and garlic cloves and let them warm up, without frying and without letting the garlic darken
  3. When the oil is hot enough and took the scents of rosemary and garlic in the pan add the rabbit pieces evenly cook stirring occasionally
  4. Remove the pieces of rabbit from the pan and place them in another large pan, such as a wok or another large saucepan
  5. Measure out the red wine and the vinegar
  6. Pour all the ingredient for stewing the rabbit: cocoa, sugar, cloves, juniper berries, nutmeg, cinnamon, wine, vinegar, and salt
  7. Let simmer slowly, covered, over moderate heat for about an hour
  8. Then remove the rabbit pieces and place in a dish, I usually use a ceramic or pyrex pan, keep warm in a preheated oven at 50 degrees
  9. Sieve the cooking liquid, the sauce, of the rabbit and pour it in a pan (the same cooking will be fine, if you prefer you can use another one pan)
  10. Crush amaretti biscuits and add them to the sauce of the rabbit
  11. Wash the cipollini onions and add to the sauce of the rabbit
  12. Cover with a lid and simmer for about 10 minutes over medium/low heat
  13. When the cipollini onions are cooked add them to the dish in one of these two ways: accommodate the onions over the rabbit and pour the cooking liquid, or, if you used a serving dish not a ceramic pan, arrange the onions around the rabbit and pour the gravy cooking over the rabbit pieces.
http://milkhoneyandrum.com/bittersweet-rabbit-recipe/

bittersweet

bittersweet

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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.

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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