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

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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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