Bônet (Piemonte Chocolate Pudding)

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.

Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.

About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.

The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.

You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.

Bonet Piemonte Chocolate Pudding

In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.

 

Bônet (Piemonte Chocolate Pudding)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Ingredients

  • 35 fl.oz. of whole milk
  • 3.5 oz. ladyfingers
  • 1 small cup of Italian espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons of rum
  • 2 tablespoons of Marsala
  • 4.5 oz. amaretti biscuits
  • 2 oz. unsweetened cocoa powder
  • 7 oz. of brown sugar
  • 5 eggs

Instructions

  1. Boil the milk and let it cool
  2. Cramble the Ladyfingers and amaretti biscuits
  3. Pour into the milk the crambled biscuits, espresso coffee and instant coffee
  4. In a very large bowl put the eggs, the brown sugar, cocoa and mix them together for a few minutes until you have a mixture smooth and creamy
  5. Combine the two mixtures and add the Marsala and the rum
  6. Pour in caramelized pudding mold (see how to caramelize a pudding mold on budino recipe)
  7. Bake the bônet in a preheated oven at ca. 350°F for about 40 minutes
http://milkhoneyandrum.com/bonet-piemonte-chocolate-pudding/

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

Piemonte Ancient Risotto with Sausage and Rum (Antico Risotto Salsiccia e Rum)

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

Milk Honey and Rum first video recipe!

I’m so excited to announce the first video recipe on Milk Honey and Rum! I’m unfamiliar with the production of video and it was a small challenge. The result is not perfect but I hope this video helps to better understand the steps. This too, as many recipes on this site, is really easy and hopefully the video shows it well.

A recipe of the seventeenth century

Piemonte Ancient Risotto with sausage and rum is a very ancient recipe. It seems that the recipe dates back to the period at the end of the seventeenth century in which they were flourishing trade and commerce with Europe. Most likely just a result of the Peace of the Pyrenees, when the traders came into contact with many goods produced in Spain and imported, among others, the Rum.

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

According to the sources it seems that at the end of the seventeenth century imports far exceeded the value of exports. It is also worth mentioning that the contamination from the Spanish into the cuisine of Piemonte were not missing.
Not only the Rum but also the so-called tartra, the “battuta” (chopped with a knife) of raw meat pie served in a compact circular, whose name derives from the Spanish or turtle cake, flan circular.

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition. Someone in the season love to grate over some truffles. Personally I love to eat this risotto without any other flavours, as its own is so complete and harmonious.

 

Piemonte Ancient Risotto with Sausage and Rum (Antico Risotto Salsiccia e Rum)

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 18 oz. of rice for risotto like Carnaroli or Roma or Arborio
  • 2 stalks celery with leaves
  • 2 onions
  • 1 carrot
  • 2 cloves of garlic
  • 3.5 oz of butter
  • 1 large handful of Parmesan cheese
  • 4-5 tablespoons of tomato sauce
  • Beef or vegetable broth
  • 1 bunch of herbs tied with kitchen string (rosemary, sage, bay leaves)
  • 1/2 cup of rum
  • 14 oz of lean sausage
  • olive oil
  • black pepper

Instructions

    For this recipe are available the video instructions on you tube
  1. Prepare a bunch of herbs
  2. Remove the sausage from its casing and crumble
  3. Chop onion, celery and carrot
  4. Put the mixture in a saucepan, along with the whole garlic cloves and a couple of tablespoons of olive oil
  5. When the soffritto is ready add the sausage and let it brown for a few minutes
  6. Pour almost all the rum (save 3 tablespoons) and let it soak
  7. Put the rice and toast it, turning occasionally moving the pot, or using a wooden spoon
  8. add the tomato sauce and a ladle of broth, stir and leave to absorb
  9. Put the bunch of herbs into the rice
  10. as soon as the first ladle of broth will be absorbed, add another tablespoon, and proceed in this way, typical of rice cooking, until the rice is cooked
  11. As soon as the rice is cooked, turn off the stove, remove the bunch of aromatic herbs and garlic
  12. cream the rice with butter, rum and Parmesan
  13. Let stand 3-5 minutes, then serve hot
http://milkhoneyandrum.com/piemonte-ancient-risotto-with-sausage-and-rum-antico-risotto-salsiccia-e-rum/

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

 

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

A delicious way to celebrate Autumn and Walnuts

The Walnut tart is one of those delicious cakes, poor, typical of the Piemonte tradition. It’s fragrant, the mix of flavors of the shortcrust pastry, honey and walnuts is incredible. Even the texture is perfect and combines the pastry, melting in your mouth, the walnuts wrapped in crispy baked honey.
It’s a tart that comes from the subalpine areas of Turin and Saluzzo, also prepared in the Monferrato area.
I made this tart for my last birthday, along with a bônet (boo-net) another typical dessert from Piemonte that I will publish in the next few days.

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

The perfect tart to taste amazing red wines

With this tart is inevitable to talk about wine, because according to tradition Piedmont “walnuts make wine good”.
In fact, according to ancient legends, which are not just stories, the farmer was used to give to eat some walnuts to the trader before him taste his wine. This is because walnuts made the wine taste better.
The perfect wines to pair are the red ones, the ones you would use to taste good walnuts and the sweet, the cakes or desserts. In Piemonte is very common to serve this tart with Freisa wine, a red wine delightful and charming, gently sparkling and slightly sweet. Perfect with desserts. This wine is typical of the Langhe and Monferrato, but also in the Turin and Biella.

Another good choice to pair with this tart is Brachetto d’Acqui, a DOCG wine produced in the area of Acqui Terme. The grape is brachetto, which is believed to be a native of Piemonte. Brachetto d’Acqui is a somewhat sweet wine, which can be either sparkling or still.

Crostata di Noci (Piemonte Walnut Tart)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Ingredients

  • 14 oz. flour (variety to taste) sifted twice
  • 5.5 oz. cold butter, the temperature of the refrigerator
  • 5.5 oz. brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 pinch of salt
  • For the filling
  • about 2-3 dozens of whole kernels of nuts, must be sufficient to cover the tart pan
  • 3 heaping tablespoons of honey, wildflowers will be fine, or you can use any other honey to taste
  • 2 oz. of butter

Instructions

    Prepare the shortcrust pastry
  1. place the flour in a cone in the middle of the axis to work,
  2. drill a small hole in the center, like a volcano,
  3. and pour the whole egg, the egg yolk and the pinch of salt
  4. start working it slowly with your hands
  5. add the sugar and keep kneading
  6. finally add butter cut into small cubes, I've left the butter at the end to be sure to avoid that the warm of the hands, working the dough, heats the mixture and makes the dough becomes sticky.
  7. Therefore from this point on it is necessary to knead very quickly using only your hands, trying not to heat the mixture with the heat of your hands. The butter should not melt under the heat of the hands, otherwise the dough becomes sticky and impossible to work with. You should also think to knead outside, in the hot autumn day, to keep the dough fresh and avoid that the dough becomes sticky.
  8. As soon as the mixture is blended, form a ball
  9. cover with plastic wrap (I've used an aluminum foil as I discovered only at that time that I've finished the plastic wrap!) and place in refrigerator for about half an hour. No more than that if it is not too hard to be spread on the baking sheet.
  10. Prepare the filling
  11. In a pan put the kernels, whole or coarsely chopped into quarters, honey and butter.
  12. Melt and stir over moderate heat until butter and honey are well blended. The mixture is ready when it has become a light brown color and is slightly reduced.
  13. Choose a tart pan with low sides and wavy, cover it either with cooking paper or grease and sprinkle with cornmeal or breadcrumbs. Place the shortcrust pastry to form a base around a quarter of an inch thick that covers the bottom and sides. Use only your hands, this will make the tart look very homemade and rustic
  14. Pour in the filling of walnuts and honey, spreading it evenly with a spoon.
  15. Put in a preheated oven at 350°F for 40 minutes, if the surface tends to become dark place a sheet of aluminum foil on while baking

Notes

Pair with Piemonte red wines like Freisa or Barbaresco d'Acqui.

http://milkhoneyandrum.com/crostata-di-noci-piemonte-walnut-tart/

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

The Complete Guide to Bagna Cauda

«I wrote this ebook to give anyone the opportunity to easily prepare, enjoy and offer Bagna Cauda at home.»

Elisa

Hi Piemonte food lovers!

I’m so excited to announce my first ebook, and it’s FREE!

Bagna cauda is the essence of Piemonte

Bagna Cauda is the dish symbol of Piemonte well known internationally and a very essential part of the tradition and culture of Piemonte.

Bagna cauda is a dish born in the cold autumn nights of Piemonte, between the valleys shrouded in mist and the smell of must.

It is a dish made with simple and poor ingredients, that was the basics of the peasant diet of the people of Piemonte.

There are many Bagna Cauda recipes

There are hundreds, perhaps thousands of recipes of Bagna Cauda, because it is a familiar dish and every small town, every farm, every family had its ingredients, its dose and its tricks to make this simple dish a veritable tribute to the “goodness of the simplicity”.

This dish is still the symbol of Piemonte in the world, wherever there are groups of people from Piedmont. In Brazil, in Australia and in many other countries, are still prepared similar dishes, descendants of the Bagna Cauda.

Bagna cauda is the perfect dish to taste wine

It is the dish of wine par excellence, one of the dishes that arises during winemaking and that accompanies some of the wine symbols of Piemonte: red wines, full bodied, tannic sometimes.

Bagna Cauda is a perfect dish for festivity and eves

It is the dish of the poor, who had nothing, but they knew that the belly is not really sated if, with a little bit of food, does not enjoy the family and the joy of being reunited together after the work in the fields, around a table and in the heat of the stoves.

What you’ll find in this the ebook

My main purpose is to to give anyone the opportunity to easily prepare, enjoy and offer Bagna Cauda at home. As the goal of Milk Honey and Rum is to pair recipes with culture, thus I decided to talk about the recipes, the ingredients, and the wines along with the history of the dish and of its ingredients. Here you’ll find the 5 most famous recipes, plus the one on Milk Honey and Rum, along with the way you could taste it better.

Briefly in this guide you’ll find:

  • The 5 most famous and delicious Bagna Cauda recipes
  • The wine to pair with Bagna Cauda to bring out the flavour
  • The complete list of vegetables
  • Some unexpected, but still traditional, ingredient to discover
  • How to serve it in a perfect Piemonte style
  • The full and complete history of Bagna Cauda and of each of its ingredients
The interest in Piemonte recipes is growing fast and I’m very happy to be a part of all this, conveying the recipes I love.

You can find the original page for the ebook here:

The Complete Guide to Bagna Cauda


Cheers!
Elisa Cerruti
 Founder, Milk Honey and Rum, Piemonte recipes enthusiast

I hope you enjoy it!
 If you find value here, please let your friends know about this ebook. 

Budino Piemonte Pudding

Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding

 

It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding

Ingredients

  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits

Instructions

  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.
http://milkhoneyandrum.com/budino-piemonte-pudding/

Budino Piemonte Pudding

 

Biscotti di Meliga (Cornmeal Italian Cookies Piedmond Style)

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

 

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte.
They are used alone or to accompany other desserts such as budino or ice cream.
I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful.
The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine of the cornmeal used for polenta.
This recipe is very simple and fast.

I recommend just two things:

  1. the butter must be cold, not at room temperature, this allows a better working of the dough
  2. leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other.

That’s it! Enjoy 🙂

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte. They are used alone or to accompany other desserts such as budino or ice cream. I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful. The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine corn flour used for polenta. This recipe is very simple and fast.

Ingredients

  • 5 oz. of wheat flour
  • 9.5 oz. of corn flour
  • 9.5 oz. of icing sugar
  • 8 oz. of butter
  • 3 egg yolks
  • grated zest of 2 oranges
  • 1 pinch of salt
  • flour for the oven plate

Instructions

  1. In a large bowl put the two flours, butter, cold from the refrigerator and cut into cubes, sugar, pinch of salt, orange zest and 2 egg yolks.
  2. Working with a wooden spoon, then with your hands until dough is smooth.
  3. Arrange on a oven plate a baking paper and sprinkle with one or two tablespoon of flour.
  4. When the mixture is homogeneous create with your hands a ball of the size of a walnut
  5. Lay it on the oven plate, and engrave on a cross with a knife.
  6. Beat the third egg yolk with a fork and using a pastry brush, brush it over the biscuit
  7. Repeat filling the surface of the plate of the oven, taking care to leave about 1.5 inches between one and the other.
  8. Bake in a preheated oven at 390° Fahrenheit for a few minutes.
  9. As soon as the surface is golden remove from the oven.
  10. Allow to cool thoroughly before removing them from the plate.

Notes

I recommend just two things:

the butter must be cold, not at room temperature, this allows a better working of the dough leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other. That's it! Enjoy 🙂

http://milkhoneyandrum.com/biscotti-di-meliga-cornmeal-italian-cookies-piedmond-style/

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

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

3 Easter Recipes Ideas Quick, Easy, Healthy, Piemonte Style

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Easter is coming and if you are looking for something new for your family and friends, maybe for a picnic, a brunch or something really easy you are in the right place.

Easy recipes for a complete meal

These 3 recipes are very easy, oversimple I could almost say. They will be loved from all the family. You can use all together as a complete health meal or pick just some of them to enrich your Easter table.

Comfort food

I chose, for this Easter, 3 recipes easy and comfortable. A true comfort food. They are ideal for a picnic, they can also be served cold for a brunch with friends or for a lunch at home maybe in the greenery of your garden. They can all be prepared the day before, refrigerate and serve cold or at room temperature.

These are also recipes for a romantic picnic for two.
The kids will love the cup savoy, and will be amazed by fairy omelette made ​​with the flowers of the forest.

Healthy recipes

These Easter recipes are all healthy recipes, low in fat and carbohydrates, rich in nutrients, very balanced and economical. Are also a new and fun way to try the cuisine of Piedmont.

Wine Pairings

They are very good accompanied with good wine from Piemonte, such as a Barbera or as an Arneis or a Erbaluce. But you can enjoy them with local wine, or a beer, or simply with water.

Primrose FrittataSpring SaladBowl of Savoy

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, or as a starter. Go to Primrose Frittata recipe >

Spring Salad Recipe Piemonte

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. Go to Spring Salad recipe >

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. It is very fresh and savory. Easy, quick and cold. Perfect for Holidays. Could be prepared the day before with a great flavor. Go to Bowl of Savoy recipe >

Primrose Frittata Recipe – Picnic, Brunch, Healthy, Cheap Idea

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, starter.

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Picnic Recipe

 

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Primrose Frittata Piemonte Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

  • 1 big handful of primroses, collected in fields unpolluted
  • 8 eggs
  • 1 clove of garlic
  • salt and pepper to taste

Instructions

  1. Clean carefully the primroses, removing the roots, the withered leaves and flowers, then wash them well under running water and dry
  2. Coarsely cut leaves and flowers together
  3. Chop the clove of garlic
  4. Breaking eggs into a large bowl and beat with a fork
  5. Add the garlic and primroses
  6. Sprinkle with salt and pepper to taste
  7. Coat a baking pan with baking paper
  8. Pour in the mixture
  9. Place in preheated oven at 200 degrees for 20-30 minutes
http://milkhoneyandrum.com/frittata-recipe-primrose-picnic-brunch-healthy/

Bollito Misto Recipes Guide

Bollito Misto Recipes Guide

The definitive Guide for cooking and eating greatest delicious Northern Italian mixed boiled meat. Bollito Misto Recipes Guide: all the recipes and sauces, simple tips.

Bollito Misto Recipes Guide

This one of the most famous meat stew of Northern Italy. It is a stew of mixed meat with a very ancient history. It was a noble dish, as it was prepared for the court using high qualities meats. Now we use it in Holiday occasions, mainly in the cold seasons. In the very ancient Piemonte tradition Bollito Misto was prepared the thursday before Christmas.

The thousands flavors recipe

It is perfect when you want to serve a meat based main dish but you know your guests have many different tastes. Bollito Misto is a perfect meat dish that satisfy the tastes of all, because people add flavors using sauces. You serve it plain, with all the sauces typical of Piemonte but also with your favorite sauces like mustard, ketchup, mayonnaise, oil, salt, and pepper. Imagine many bowl on your table filled with sauces around the main dish. It is easy and delicious, that’s it. You just need to follow the recipe instructions and never miss our secrets for the greatest ever Bollito Misto.

We serve it typically with at least one of these sauces:

  • Green Sauce: is the par excellence sauce to accompany boiled. It’s traditional name is Bagnetto verde, literally “Green little bath”, prepared with parsley, anchovies, eggs and crumb of bread soaked in vinegar.
  • Red Sauce: is the second great and very traditional sauce for Bollito Misto. It is called Bagnetto rosso literally, “Red little bath” and it is cooked with tomatoes, vegetables and spices.
  • Honeybee sauce: in Piemonte it is called Sausa d’Avije that literally means sauce of honeybee, salsa di api in italian, it is very simple and delicious and it is prepared with mustard powder, honey and walnuts.
  • Garlic Sauce: one of the easiest sauces of Piemonte. It’s original name is Agliata. It is prepared with eggs and garlic.
  • Sweet Pepper Sauce: Salsa di Peperoni:  made with sweet pepper bell, bagnetto rosso and pickled vegetables
  • Poor man’s Sauce: Salsa del Povr’om: literally “” it is prepared with sauce that remains from cooking stews or braised, vinegar, bread crumbs and pepper.
  • Pink Sauce: in italian its name is Salsa rosa, prepared with tomatoes sause, anchovies, garlic and parsley.
  • Horseradish Sauce: Salsa di cren: “Horseradish sauce” prepared with horseradish, crumb of bread soaked in vinegar and pepper.

This list is not complete. I will add periodically new sauces recipes, as soon as they are ready.

In Piemonte we always use to serve Bollito Misto with two other kind of flavouring. Never miss to place on the table:

  • integral coarse salt
  • extra virgin olive oil

Many people love to season Bollito Misto just with a few grains of integral coarse salt and a drizzle of olive oil. If it is the first time you eat Bollito Misto you really need to try this typical kind of topping.

The never fed up meat recipe

As you could prepare it in many different ways you can cook Bollito Misto many times, never get fed up, but each time improving results and savor. Once you get the main flavor and secrets you can be creative and try different vegetables and meat cuts, composing the tastes as you prefer. This is an easy recipe, with a long life in your cookbook as you can always change some ingredient creating something new. Perfect for children, for who needs to slow down fat and calories in diet. 

Here in Piemonte we have mainly two versions of Bollito Misto:

  1. Bollito Misto Basic Recipe
  2. Bollito Misto Luxury Recipe

Meat Cuts

Bollito Misto Basic Recipe Meat Cuts

Bollito Misto Basic Meat Cuts

The meat cuts for the Bollito Misto basic recipe are 3:

  • Head of veal: Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts
  • Foreshank boneless: Muscolo

Head

Head meat is the meat that remains on the skull after the removal of the skin, cheeks, tongue and lips. It is a very fat cut, and must be boiled alone, using a different pan.

Plate/Flank cuts

Bollito Misto Recipe Meat Cut
Scaramella includes “Beef Plate, Inside Skirt (IM)” MBG 121D and “Beef Loin, Steak Tail” MBG 176

The Scaramella and Biancostato, in the international meat cuts manual, are not specific meat cuts as in Italy are. I have made a long research to understand how to provide the best solution for this bollito misto basic cuts. This is the best way to overcome these differences. I have used, beside the cuts’ names, the Meat Buyer Guide number, so it will be very easy to find these meat cuts in your groceries or to ask theme to your butcher.

Scaramella

With respect to the Scaramella I must note that the different ways to slaughter make different type of meat that you will find from your butcher. The italian Scaramella is made ​​up of 3 body parts: the external oblique muscle of abdomen, internal oblique muscle of the abdomen and the transversus abdominis muscle. These parts are slaughtered and cut in a different way in the United States:

  1. the transverse muscle is sold alone and constitutes the “Beef Plate, Inside Skirt (IM)” MBG 121D
  2. the internal oblique muscle of the abdomen and the abdominal external oblique are sold together in the “Beef Loin, Steak Tail” MBG 176

So if you want to cook the original Bollito misto you can try to buy both MBG 121D and MBG 176, tie them together on one another and boil the meat in this way.

Biancostato

Another cuts we use, instead of Scaramella that we really prefer, is the Biancostato, for which the differences recurs. The Biancostato is a part of the anatomy that includes together the rectus abdominis and the external oblique muscle of the abdomen (Obliquus externus adbominis). In the United States is used to separate these two muscles in two different pieces:

  1. the rectus abdominis is sold as “Beef Flank” or “Flank Steak” MBG 193
  2. the external oblique muscle of the abdomen instead is part of the “Strip Loin” MBG 182 and of the “Beef Loin, Steak Tail” MBG 176

In many recipes is told to use ONLY the flank steak, but this has a very different result, as the meat in flank steak is very thin, while the Biancostato is a rough cut of third choice, full of gristle and fat. The flavor change consistently using only the flank steak. Also in this case you can try to “recreate” the original cut, buying the flank steak and “Beef Loin, Steak Tail” MBG 176, tying them together.

Foreshank Boneless

Is located in the region of the forequarter leg between the carpus and elbow. The anatomical basis of bone is made ​​up of the radius and ulna. It is formed by a large set of muscles and tendons:

  • extensor muscle oblique metacarpal
  • extensor muscle front of the metacarpal
  • extensor muscle of the third finger
  • extensor muscle of the anterior phalanges
  • extensor muscle of the fourth finger
  • muscle cubital external
  • latissimus handheld
  • cubital internal muscle
  • flexor surface of the phalanges
  • deep flexor of the phalanges

Bollito Misto Luxury Recipe Meat Cuts

Bollito Misto Luxury Recipe Meat Cuts

The meat cuts for the typical Bollito Misto luxury recipe, that we call Gran Bollito Misto are 7:

The 3 meat cuts of Bollito Misto Basic recipe plus the following 4:

  1. Tongue
  2. Tail
  3. 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.
  4. 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.

 

Simple and great recipe

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 3 simple secret surefire tips.

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Basic Recipe

It is the basic and easiest one 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.

Get Bollito Misto Basic Recipe

 

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared for Holiday dinners, when families meets and dine together. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight people.

Get Bollito Misto Luxury Recipe

 

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/

Bittersweet Rabbit Recipe

A rediscovered, traditional, easy way to stew rabbit. This is a delicious sweet and sour rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

A rediscovered, traditional, easy way to stew rabbit. This is a bittersweet rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

bittersweet

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.

bittersweet

Bittersweet Rabbit

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Bittersweet Rabbit

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.

Ingredients

  • 1 rabbit in pieces
  • For the Sautéed
  • 3 tablespoon of extra virgin olive oil
  • 2 cloves of garlic
  • 1 sprig of rosemary (or 1 tablespoon of dried rosemary)
  • For Stewing the Rabbit
  • 13 fl. oz. of red wine Barbera (still not sparkling)
  • 1/2 cup red or white wine vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoon sugar
  • 3 cloves
  • 3 juniper berries
  • 1 tip of teaspoon of cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • For the Sweet Guarnishing
  • 5 amaretti biscuits
  • 12 cipollini onions

Instructions

  1. Cut the rabbit into pieces and wash it with water
  2. 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
  3. 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
  4. Remove the pieces of rabbit from the pan and place them in another large pan, such as a wok or another large saucepan
  5. Measure out the red wine and the vinegar
  6. Pour all the ingredient for stewing the rabbit: cocoa, sugar, cloves, juniper berries, nutmeg, cinnamon, wine, vinegar, and salt
  7. Let simmer slowly, covered, over moderate heat for about an hour
  8. 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
  9. 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)
  10. Crush amaretti biscuits and add them to the sauce of the rabbit
  11. Wash the cipollini onions and add to the sauce of the rabbit
  12. Cover with a lid and simmer for about 10 minutes over medium/low heat
  13. 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.
http://milkhoneyandrum.com/bittersweet-rabbit-recipe/

bittersweet

bittersweet

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Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Apple Fritters Delicious Recipe

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 The widespread Italian tradition for Carnival period

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

In Italy we prepare fritters, we say frittelle [frit’tɛlle], in the period of Carnival. Carnival is the period in which the children love to dress up as a fairy tale character and throw mountains of confetti and streamers. Noisy carts parade through the streets and people come out on Sunday to celebrate, drinking and eating street delicacies hot, warmed by the first rays of sunlight of the impending spring. In some places here in Piedmont Carnival is celebrated in different ways: there is the Carnival of Ivrea with its Battle of the Oranges, or the most traditional and ancient Carnival of Rocca Grimalda called Lachera.

A recipe that smell of home and childhood


Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.I usually prepared apple fritters with my grandmother. We sat in the kitchen wearing an apron that made ​​me gag as well as apron and we spent the afternoon cleaning apples, preparing the batter and spilling flour everywhere! That was the most fun: playing with the flour! We were frying and eating apple fritters all the afternoon as they were ready. It was so funny!

Today I prepare pancakes for my son and he loves it! He loves to eat apple fritters secretly with his dad the evening before going to bed. They are lovely!

I strongly advice you eating the apple fritters hot, very hot, dusted with powdered sugar with your family or with some friend, involving them in the preparation. Send me your pictures and tell me your fun!

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 

Apple Fritters

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Apple Fritters

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, the parties and to cheer up for some gloomy afternoon.

Ingredients

  • 4 Apples
  • 1 Lemon
  • 4 cups Extra Virgin Olive Oil
  • For the Batter
  • 5 oz. white flour
  • 2 eggs
  • 2 tablespoons sugar
  • 1/4 cup Rum
  • 1 cup Milk
  • 1 pinch salt
  • For the Guarnishing
  • powdered sugar

Instructions

  1. Separate the yolks from the whites
  2. In a large bowl pour the flour, egg yolks, sugar, rum, milk and a pinch of salt
  3. Mix with a mixer or with a fork until the mixture is smooth and homogeneous
  4. Beat the egg whites until stiff to create a foam
  5. Combine the egg whites foam with the rest of the batter using a wooden spoon, stirring gently from top to bottom so they not liquify again
  6. Wash and peel the apples
  7. Remove the core with an apple corer
  8. Slice the apples to form many discs about 0.1 inch thick
  9. Put the apple slices in a bowl and sprinkle with the lemon juice, stirring well using your hands, very gently so as not to break the discs of apple
  10. Put the oil to heat in a small saucepan with high sides and wait for the oil to reach the appropriate temperature, attention not to reach the smoking point, you can test if the oil is hot enough by using an apple peel: if immersing the oil sizzles it means that the temperature is right.
  11. Add apples into the batter and mix with wooden spoon, always being careful not to break the apples
  12. Pick the discs of apple one at a time and dip into the hot oil, I usually bake them 3 at a time, turning them over halfway through cooking
  13. When the fritters are cooked, use a pair of pliers to pull them out from cooking oil and place them gently to drain excess oil on paper towels
  14. Serve hot, plain or dusted with powdered sugar
http://milkhoneyandrum.com/apple-fritters-delicious-recipe/

 

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert

Bowl of Savoy is a delicious dessert with cream cheese. It has a delicate flavor base due to the cream cheese that progressively reveals candied fruits and raisins soaked in Marsala.

We, here in Piedmont, are used to prepare the bowl of Savoy with a particular type of cheese typical of the Langhe and Monferrato called seiras. I tried to prepare it with a cream cheese like Philadelphia and I found it very similar to the original and just as delicious.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is perfect for Valentine’s Day and as a last minute dessert

The Bowl of Savoy is a perfect dessert for a romantic Valentine’s Day dinner. It is easy, quick and really a smart dessert. As you can prepare it in a minute, with very popular ingredients and with no needs of baking, it could be prepared the day before (exalting the mixing of the savours) or as a last minute minute delicacy for your guests.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

A dessert full of history

Bowl of Savoy is a very traditional dessert in Piedmont. We called it in Piedmontese “Coppa Sabauda” [‘kɔppa sa’bauda]. It was the favorite dessert of Vittorio Emanuele II, the first King of Italy even called Father of the Homeland due to its role in the process of unification of Italy, and of the Bela Rosina its mistress and late wife.

Bowl of Savoy is a delicious dessert with cream cheese

bowl_savoy_7

Serve as you prefer

We absolutely love to enjoy the Bowl of Savoy with sour cherries in syrup but it is also perfect served plain or with a veil of icing sugar.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 5

Bowl of Savoy

Bowl of Savoy is a delicious dessert with cream cheese. Easy, quick and smart. Perfect for Valentine's Day and as a last minute dessert. No need of baking.

Ingredients

    For the Cream
  • 12 oz. cream cheese (Philadelphia)
  • 5 oz. whipped cream (or whipping cream)
  • 3 oz. Marsala wine (instead of Marsala you can use Porto or Rum or simply water)
  • 3 egg yolks
  • 2 oz. vanilla sugar
  • 1.5 oz. Rum
  • 1 oz. raisin
  • 1.5 oz. diced candied fruit
  • For the Garniture
  • sour cherries in sirup

Instructions

  1. Soak the raisins in the Marsala wine (or Porto, or Rum or water) for about 15-20 minutes
  2. In case you have bought the whipping cream, whip the cream, otherwise skip to the next step
  3. When the raisins are softened, remove the excess of liquid using a strainer and squeeze out the excess liquid with your hands
  4. Then place all the ingredients together in a bowl
  5. Mix with a wooden spoon until the mixture is soft and smooth, be sure that there are no lumps
  6. Pour the contents into bowls or cups or glasses and place in the refrigerator for at least an hour
  7. When you're ready to serve, decorate the bowls with the cherries and their syrup.
http://milkhoneyandrum.com/delicious-cream-cheese-dessert-bowl-of-savoy/

 Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

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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Nougat Cake

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays. 

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The nougat tradition

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

Nougat (Torrone in Italian) is a specialty of Alba made ​​with honey and hazelnuts. Its characteristic is that it is very hard, so hard that often it is necessary to help with a meat mallet to break it into pieces. It is usually consumed after meals of Christmas: it brings to the table on a wooden board with a knife ( and a meat mallet ) and the landlord breaks it into many pieces. For every hit it off pieces and hundreds of crumbs end up a bit everywhere around the cutting board. While chatting, we eat the pieces, gather up the crumbs and cut other pieces together maybe sipping a good cup of coffee and while some diner begins to peel some Mandarin. It is a sweet friendly, typical of the long Christmas meals eaten with the family, enjoying the warmth of the house and the goodness of traditional delicacies.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

 

A basic cake with an Italian soul

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The base of the cake nougat is very similar to the base of many cakes: flour, milk, eggs and sugar. These ingredients accompany and enhance the flavor of honey and hazelnut of the nougat. During the cooking, the solid and white  part of nougat  melts completely  creating fondant areas around the hazelnuts. Tasting the cake you can feel all the flavor of hazelnuts from the Langhe, the scent from the honey dissolved and enhanced by the eggs and sugar.
A simple cake, but not the usual cake.

 

Nougat Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 10

Nougat Cake

Ingredients

  • 10.5 oz. wheat flour
  • 8 oz. sugar
  • 5 eggs
  • 1.7 fl.oz extra virgin olive oil
  • 10 fl. oz. milk
  • 7 oz. nougat (Italian torrone, if you can choose use the Torrone of Alba)
  • 0.5 oz. baking powder
  • For greasing the pan
  • butter and cornmeal

Instructions

  1. Using a kitchen knife and a meat mallet to break the nougat pezzetini very small, about 0.5-1 inch
  2. In a large mixer bowl beat the eggs and sugar
  3. Add the flour gradually, stirring constantly
  4. Pour the milk
  5. Pour the oil, always mixing
  6. Add the baking powder and mix it well
  7. And at this point pour the nougat cutted into small pieces
  8. Prepare a baking pan with butter and corn meal as usual
  9. Pour the mixture into the pan and bake in a preheated oven at 180 degrees for about 30-40 minutes
http://milkhoneyandrum.com/nougat-cake/

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

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I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Truffle Omelet or Frittata Piemontese is an easy and incredible quick dish to prepare but tasty and very refined. It’s great to serve for an exclusive dining outdoors, or can be enjoyed as a starter for a sophisticated dining. It fits perfectly to be worn at parties or shared among friends. It tasted delicious at room temperature.

The traditional way to enjoy the original truffle of Alba.

The Frittata with Truffles is even called Piedmontese Frittata as it is a very typical dish here in Piedmont. It is perfect for a starter during a Christmas dining or another holiday events.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

 The frittata cooked in oven, not fried

Tradition says that the frittata should be fried in a pan with lots of butter and oil. I find that this way of cooking the frittata makes it very heavy and greasy, so I prefer to put it in the oven by replacing the butter with the baking paper. Despite this, in this recipe I used a little bit of butter and oil because the combination with the truffle is great.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

In this way, the frittata is tasty but much less greasy. Do not dry because the eggs are naturally fat enough. You retain all of the flavors of the ingredients. It cooks evenly on both sides and avoids the delicate operation of the “jump” in the pan to “turn the frittata” – that here is also a popular saying that means to manipulate reality for its own benefit – operation that has often as a result that the frittata break down on the ground!

If you can get your hands on a truffle of small / medium size try this recipe and you will make a great impression!

Frittata with Truffles

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 6

Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature. Perfect for party, outdoor dining and starter.

Ingredients

  • 10 eggs
  • 1 truffles (black or white, as you prefer)
  • 2 spoons of extra virgin olive oil
  • 1 oz. butter
  • salt and pepper (as you prefer)

Instructions

  1. Break the eggs into a large bowl
  2. Beat the eggs with a fork
  3. Using a slicing truffles truffles cut into thin slices directly into the bowl with the beaten eggs
  4. Beat eggs and truffles with a fork
  5. Add salt and pepper as you like and beat again
  6. Cover a baking pan with baking paper
  7. Pour in a dribble of oil and put a few slices of butter on baking paper
  8. Pour the mixture into the pan
  9. Add some more slices of butter over the mixture
  10. Place in preheated oven at 180 degrees for 30-40 minutes. Do not worry if the omelet swells during cooking, cooling deflates.
http://milkhoneyandrum.com/frittata-truffles/

frittata_truffles_3

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.