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. 

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

Farinata

Farinata

What is Belicada

The Belicada is a Farinata made ​​of garbanzo (chickpea) beans flour typical of Nizza Monferrato, a small town in the province of Asti, about 40 miles south of Turin.
The Belicada, like Farinata, is a kind of vegan pancake or crepe, prepared only with garbanzo flour, water, extra virgin olive oil, salt and seasoned to taste with rosemary or pepper.

The tradition of Farinata in Italy

Farinata is a widespread dish in Italy. Its common name in Italian is Farinata but it has many names in the different Italian dialects and regions: fainâ, farinata, socca, belicada, cecina, torta di ceci.

According to some sources the farinata would be originally from Genoa, in Liguria, and then spread throughout the Mediterranean, not only in Italy but also in the Côte d’Azur (France) e in Algeria. Then with the migration Farinata came to the Americas in Uruguay and Argentina.

In Italy some of the original variety of Farinata are from:

– Genoa and Savona, called panissa or paniscia (not to confuse with the panissa and paniscia Piemonte traditional dishes). Sometimes the farinata cooked in the oven is cut into strips and fried and it is called panisette.

– Nizza Monferrato and Novi Ligure, the Belicada, seasoned with pepper and salt

– Tuscany like Torta di Ceci or Cecina, sprinkled with rosemary before baking

– Sassari in Sardinia, called fainé genoese

Where to eat in Italy

You can usually find the farinata in pizzeria. Many Italians love to eat farinata servings (a serving is a slice about a quarter or a sixth of a large baking pan of farinata) before eating pizza.
Recently there has been widespread use to eat farinata as finger food, and you can find it in some street food shops, along with piadina, crepes or sandwiches.

Farinata

Garbanzo beans in Piemonte

The cultivation of chickpea was widespread in Piedmont. Arriving from the east the cultivation of chickpea spread throughout the Tanaro Valley and other areas of the Piedmont. Its use has been widespread due to the fact that the chickpeas are very nutrient and cheaper than meat, two main factors in the past.

The ancient and still cultivated cultivars of garbanzo beans are mainly two:

Cece of Merella (garbanzo bean of Merella). In the Alessandria area is well known for Cece of Merella. Merella is a village in the municipality of Novi Ligure. Is sown along the river Scrivia in March and harvested in July. Cece of Merella is used for farinata in Novi Ligure, a territory long under the control of the Genoese in the past, and for soups and mashed.

Cece of Nucetto (garbanzo bean of Nucetto). Nucetto is a town in the province of Cuneo which is located in the upper Valle Tanaro. The chickpea is grown using methods of Nucetto natural and organic. It has a very sweet taste and is suitable for sweet and savory preparations

Farinata

 

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Calories per serving: 116

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

The Belicada, like Farinata, is a kind of vegan pancake or crepe, prepared only with garbanzo flour, water, extra virgin olive oil, salt and seasoned at pleasure with rosemary or pepper.

Ingredients

  • 9 oz. chickpea flour
  • 32 fl. oz. (or 4 cups) water
  • 4 fl. oz. extra virgin olive oil or olive oil (could be reduced until to 2 tablespoon)
  • coarse salt and pepper to taste

Instructions

  1. In a large bowl, or in a jug, pour the chickpea flour and the coarse salt
  2. slowly add small amounts of water, and with a whisk to incorporate them gradually to the mixture, continue very slowly until you get a smooth batter, taking care not to form lumps
  3. At this point add the rest of the water, always slowly and stirring. The mixture is very fluid.
  4. Add three-quarters of the oil (take 6-8 tablespoons for the pan)
  5. Cover and let stand for at least 6 hours, it is best to prepare it in the morning and let it rest for about 12 hours.
  6. Stir from time to time with a spoon. On the compound will form a small amount of foam, it will disappear by itself when the farinata is ready.
  7. Once ready, turn on the oven at maximum heat, it is best to cook the farinata at about 450 degrees Fahrenheit
  8. Pour three or four tablespoons of olive oil in the pan,
  9. then pull it out and distribute the oil well on the whole surface
  10. put it in the oven for a few seconds, then partially extract the pan and pour about 2 inches of batter
  11. Bake in oven on the top shelf, and cook closed for about 20 minutes
  12. After 20 minutes, open the oven of an inch using a knife to keep open the gap, and continue cooking knife edge for another 10-15 minutes
  13. When the farinata has formed a film slightly darker remove from oven and let rest for at least 10 minutes before cutting and serving
  14. Serve cut into slices and leave the table for diners a pepper grinder that will grind to pleasure each on its own slice

Notes

Farinata need to stand for at least 6 to 12 hours before to bake.

http://milkhoneyandrum.com/belicada-farinata-vegan-savoury-pancakes/

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)

Porcini Risotto Piedmont style

Porcini Risotto Piedmont style

Porcini Risotto Piedmont style

The perfect season to go for long walks in the woods to hunt for mushrooms starts normally in september, in the mountains of Piedmont and the Aosta Valley, along with the first rains and lower temperature. But this is a very weird summer in Northern Italy. Abundant rains and temperatures lower than the seasonal average made the climate already perfect for mushrooms in August.

In Valle d’Aosta, where I’m spending some days resting and trekking, the wood made a wonderful gift.

I was so surprised to find these beautiful porcini!!

Therefore last night we had an unexpected and delicious porcini risotto.

Porcini Risotto Piedmont style

I haven’t here my Canon and the light as well as all the settings are not ideal for shooting, but I had a special collaborator, my husband and his handy camera shot all the process. Was the first time ever that I had such a precious help! And was so funny! And the recipe is so scrumptious that worths every single second and shot!

I also promised to share with you some tips to cook a perfect Piedmont style porcini risotto, that are mainly 3:

 

  • Abundant extremely fresh porcini: for this recipe you need to use only fresh porcini, not dried, the boletus must be very fresh, very white, and the spores still not dark or yellow. The flavor of fresh porcini is delicate so it is important to use a generous amount of mushrooms, about 3-4 oz. each portion
  • Cooking point: rice and mushrooms should be al dente, the rice has reached the point of cooking when the grain is white inside and translucent outside. Porcini mushrooms should be cooked no more than 10 minutes and should keep the crisp and the scent of brushwood, overcooked porcini mushroom become soggy and lost most of flavor and scent.
  • No broth, no other kind of flavor enhancers: the delicate flavor of the porcini would be covered by both meat and vegetables broths, changing the scent. To enhance flavor use just parmesan at the end of cooking. Who does not love the flavors too delicate can add to the water used to cook the rice a pinch or two of coarse unrefined sea salt.

Hope you enjoy this really easy and delicious piece of Piedmont!

Porcini Risotto Piedmont style

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Ingredients

  • 1 cup rice carnaroli for risotto
  • 1 fresh porcino boletus (ca. 7 oz.)
  • 1 cup of dry white wine: I have used a Piedmontese Roero Arneis D.O.C.G., but one dry, structured but not too flavored, local chardonnay will be perfect
  • 1 white onion
  • 6 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 4 tablespoons of parmesan

Instructions

  1. Clean and cut an onion coarsely
  2. Cut the boletus
  3. Boil about 100 fl. oz. water
  4. In a pan put about 6 tablespoons of extra virgin olive oil and place on the stove over medium heat
  5. As soon as the oil is warm, add the rice, letting it toast for a few minutes, about 5
  6. Once the rice is toasted, add the onion and let it sweat, making sure not to burn, it must become transparent but not brown
  7. As soon as the onion is sweated simmer with dry white wine
  8. Let the white wine dry for about 5 minutes, then add the water 1 ladle at a time, always waiting that the water reduce by half before to add another one
  9. As soon as the rice is almost ready, about 10 minutes before the perfect cooking point, ca. 20 minutes after the start of cooking, add the porcini boletus mushrooms, and pour another one ladle of water
  10. After about 10 minutes turn off the stove and cream with butter
  11. And as soon as the butter is melted, add the parmesan
  12. The porcini risotto is ready! Serve hot with a glass of white wine, structured but not too flavored, like Roero Arneis D.O.C.G., Chardonnay, Pinot blanc or Cabernet blanc.
http://milkhoneyandrum.com/porcini-risotto-piedmont-style/

Porcini Risotto 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/

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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

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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

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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.

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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Pears Baked in Red Barolo Wine

Pears Baked in Red Barolo Wine @milkhoneyandrum.com

Pears Baked in Red Barolo Wine @milkhoneyandrum.com

When the Barolo wine was not yet famous and the families were poor it was a diffuse practice to use the whole fruit also the most humble .
Pears and apples of old fruit trees that give fruits hard and dry where harvested and it was habits went into the woods to gather the wild . The mothers and grandmothers spent hours to prepare delicious meals with these fruits, often cooked for long time in wood stoves, which in Piedmont are called “putagè”.
But this recipe has another great aspect, it is not only delicious but, unlike what you may think about traditional dishes, has a very fast and simple preparation. You just need to pour all the ingredient in a pan
The recipe is originally called ” Martin sec” in Piedmontese and we prepare it as a dessert at the end of autumn dishes like “Piedmontese mixed fried” or the famous “Bagna cauda”.

pears_red_prep1

In order to prepare “Martin Sec” or pears baked in red barolo wine we use two special types of pear widespread in the Alps: the so called martin sec from which the recipe is named and the Madernassa pears. Both these cultivar are small and hard, impossible to eat raw, but delicious when cooked.

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You can prepare the pears baked in red barolo wine using Anjou, French butter or Bosc pears.
If it is difficult to find Barolo it is possible to use a Nebbiolo or other red wines that have a similar structure such as the Australian Shiraz or Pinot Noir.
Pears baked in red barolo wine have a pure & simple taste, aromatic and traditional. The house will be filled with the scent of Barolo and cloves.

pears_red_4

I’m sure you will love the flavor of pears baked in red barolo wine.

Pears Baked in Red Barolo Wine

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: 5

Pears Baked in Red Barolo Wine

Ingredients

  • 10 pears Martin sec or Madernassa or another variety suitable for cooking
  • 16 fl.oz. Barolo wine (or Nebbiolo, or another wine with a similar structure like Pinot noir)
  • 10 oz. sugar
  • 2 cloves

Instructions

  1. Carefully wash the pears with water, taking care not to break the stem
  2. Arrange the pears in a baking pan
  3. Pour the wine
  4. Pour the sugar and add the 2 cloves
  5. Put in a preheated oven at 180 degrees for an hour so that the pears cook and wine and sugar form a a sauce scented with cloves
http://milkhoneyandrum.com/pears-baked-in-red-barolo-wine/

Pears Baked in Red Barolo Wine