Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco is a very common dish, particularly common in the southern Piedmont: Asti, Langhe, Monferrato, Cuneo.
It is a dish served at room temperature as an appetizer, before the abundant meals for which the Piedmontese are famous.
The Piemonte Sour Peppers combine all ingredients typical of this land:

  • peppers, loved and consumed diffusely in Piemonte, arrived here thanks to the trade of the seventeenth century and, since then, have become an integral part of the local diet. Carmagnola, a small town near Turin, is famous for their variety of peppers, also celebrated in a famous fair which is held every year in late spring
  • anchovies, food symbol of Piemonte cuisine, an essential ingredient of the dish symbol of Piemonte bagna cauda and also a food rich in tradition and history in this land.
  • the flavors of the basil and parsley as reminiscent of peasant origin in many dishes that literally born in the gardens of a poor and dirt poor Piemonte, austere and “sabaudo” (from the Savoy Family) that is a word often used as a synonym for austerity.
  • tastes like sour capers and vinegar that are often used to create a contrast sour who Piedmontese love and that belongs to the typical taste of many dishes of Piemonte.

This recipe is very quick and easy peasy. It is a very good way to approach the use of anchovies in cooking. Of course it’s possible to prepare Peperoni in Brusco without anchovies or reducing the quantity, but the taste will change deeply.

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Calories per serving: 156

Ingredients

  • 3 sweet and fleshy peppers, 1 red, 1 yellow and 1 green
  • 1.7 fl.oz. extra virgin olive oil
  • For the Sour Sauce
  • 1 handful of basil leaves
  • 1 handful of parsley leaves
  • 1 clove of garlic
  • 6 anchovy fillets in oil
  • 1 tablespoon capers in vinegar
  • 3 tablespoons red wine vinegar

Instructions

  1. Clean the peppers: wash externally under the water, then open them in half and remove the core and remove all the seeds and the white "ribs"
  2. Cut them in square or diamond
  3. Put all ingredients for the sour sauce in a blender: anchovies, basil, parsley, garlic, capers and vinegar and coarsely chop
  4. Put 2 or 3 tablespoons of extra virgin olive oil in a pan and pour the peppers
  5. Sauté the peppers for a few minutes
  6. After about 5 minutes, add the sauce, stir well and cook for another 5-8 minutes
  7. The peppers will be ready as soon as they are cooked on the surface and crispy within
  8. When ready turn off the heat, leave to marinate for a few minutes
  9. You can serve cold in summer or with the first cold of autumn are also warm delicious
http://milkhoneyandrum.com/peperoni-brusco-piemonte-sour-peppers/

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 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/