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/

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

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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Castagnaccio

The chestnut cake Castagnaccio is a typical “slow” cake.It is sugar-free, egg-free, diary-free, gluten-free and one with the few ingredients possible, but rich in flavor.

Castagnaccio recipe

The chestnut cake is a typical cake of the autumn and winter period. It has a distinctive and very particular flavor, usually either you love it or you hate it. It is a sugar-free and a gluten-free cake and also one with the fewest ingredients possible.

Castagnaccio recipe

It can be eaten warm or hot and it is delicious served with a spoon of whipped cream or ice cream, or simply dusted with icing sugar.

Castagnaccio

It is a cake that was made in poor farms when white flour was scarce. Nowadays we hear much of the abuse of refined flour and the recovery of the poorest and substitutes that when integrated can help us stay healthy. This is one of those recipes, simple, fat-free, gluten-free, diary-free, sugar-free and egg-free.

Try it and tell me what do you think!

Castagnaccio

Castagnaccio

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10

Ingredients

  • 17 oz. chestnut flour
  • 2 oz. pine nuts
  • 2 oz. raisins
  • 1/4 cup extra virgin olive oil
  • 23-24 fl.oz. water (this is an indicative volume, it may be needed a less or more quantity of water, use the quantity to obtain a fluid consistency)
  • For greasing the pan
  • butter

Instructions

  1. Soak the raisins in water for about 15-20 minutes
  2. In a large bowl pour the flour
  3. Add a pinch of salt
  4. Add pine nuts
  5. Add raisins soaked in water and squeezed
  6. Then pour the water slowly and gradually stir with a fork
  7. Continue to add water until the dough is smooth
  8. Add the oil
  9. Mix the oil with a fork
  10. Heat the oven to 180 degrees. Put a little butter in a baking pan and place the pan with the butter for a few minutes in the oven to mel the butter, remove the pan and brush the melted butter over the entire inner surface of the pan. The traditional recipe uses butter, but you can substitute the butter with a drizzle of oil and baking paper.
  11. Pour the mixture into the pan
  12. Put in the oven as soon as it reaches 180 degrees and cook for at least half an hour and as long as the surface form small cracks.
http://milkhoneyandrum.com/castagnaccio/

Castagnaccio

Castagnaccio