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)
- 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
- 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"
- Cut them in square or diamond
- Put all ingredients for the sour sauce in a blender: anchovies, basil, parsley, garlic, capers and vinegar and coarsely chop
- Put 2 or 3 tablespoons of extra virgin olive oil in a pan and pour the peppers
- Sauté the peppers for a few minutes
- After about 5 minutes, add the sauce, stir well and cook for another 5-8 minutes
- The peppers will be ready as soon as they are cooked on the surface and crispy within
- When ready turn off the heat, leave to marinate for a few minutes
- You can serve cold in summer or with the first cold of autumn are also warm delicious
Copyright © Elisa Cerruti - All rights reserved
A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks.
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
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:
- freshness: be sure that the cheese you are choosing is very fresh white cheese
- soft and compact: its consistency should be compact and easy to be cutted into cubes
- 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.
- 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
- 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)
- Place in a large bowl to soak in water acidulated with vinegar and lemon juice for about two hours
- While the leeks soak keep going with the preparation!
- Wash and thinly slice the endive
- Chop hard-boiled eggs with a knife
- Chop tuna with a fork
- Dice the queso cheese
- After two hours, remove the leeks from water and slice into thin slices
- In a large bowl place the endive, then the leeks, then tuna, diced cheese, chopped boiled eggs
- Separately prepare a vinaigrette with lemon juice, olive oil, salt and pepper and mix the ingredients with a fork to form a fluid emulsion
- Pour the vinaigrette over the salad and serve
Copyright © Elisa Cerruti - All rights reserved
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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.
The original flavor of an ancient dish
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
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
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!
The easiest ever, fast, gentle, always succeeds and traditional flavor Bagna Cauda. The hot sauce of anchovies and garlic typical of Piemonte.
- 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
- 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
- Clean the cloves of garlic with a knife, taking care to leave them whole and discard those that are already sprouting
- 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
- As the garlic cloves are cooked remove them from the milk and mash with a fork until you have a smooth puree
- 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.
- 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
- Using a very sharp knife to cut the anchovy fillets to reduce them into small pieces about 1/2 -1 inch
- Remove the terracotta pot from the water and dry it with a cloth
- Pour about half a cup of oil in terracotta pot
- Add the mashed garlic and stir with a fork
- 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.
- When the oil and the mashed garlic cloves are blended add the anchovy fillets cut into small pieces
- 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!
- 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!
- 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.
Copyright © Elisa Cerruti - All rights reserved
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