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 rediscovered, traditional, easy way to stew rabbit. This is a bittersweet rabbit recipe. Taste it with a Northern Italian red wine like Barbera.
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.
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.
- Cut the rabbit into pieces and wash it with water
- 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
- 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
- Remove the pieces of rabbit from the pan and place them in another large pan, such as a wok or another large saucepan
- Measure out the red wine and the vinegar
- Pour all the ingredient for stewing the rabbit: cocoa, sugar, cloves, juniper berries, nutmeg, cinnamon, wine, vinegar, and salt
- Let simmer slowly, covered, over moderate heat for about an hour
- 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
- 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)
- Crush amaretti biscuits and add them to the sauce of the rabbit
- Wash the cipollini onions and add to the sauce of the rabbit
- Cover with a lid and simmer for about 10 minutes over medium/low heat
- 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.
Copyright © Elisa Cerruti - All rights reserved
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