Torcetti – Tourcett

From Wikipedia, the free encyclopedia.
The torcetti (torcèt in Piedmontese), torcets in French, formerly torchietti, are traditional cookies recognized as a Traditional Food Product (P.A.T.) Italian.

Origin

Torcetti was once larger than those currently sold and were baked in the town’s communal oven while waiting for the oven to reach a high enough temperature to bake the bread. The name comes from the twisted shape of the cookies, which represent a sweet variant of breadsticks.

Diffusion

They are produced in Piedmont, in particular in the Lanzo Valleys, in the Turin area, in Canavese and Biella.
Also well known are the torcetti of Saint-Vincent, produced in the Aosta Valley.

Typologies

Torcetti produced in the Lanzo valleys and in western Canavese are thinner, with a caramelized surface, a whiter paste, and a relatively low butter content; those produced in the Biellese area and near the Serra di Ivrea are instead thicker, with a darker paste and richer in butter but with a lighter external color.

Preparation

The ingredients are mixed to obtain a homogeneous whole which is rolled into sticks about 10 centimeters long. The two ends of the stick are then joined together and the cookies are brushed with water and sprinkled with sugar. Leavening follows for about two hours, after which they are baked in the oven for about twenty minutes. Torcetti is finally packaged in plastic bags or in cardboard boxes.

Pairings

Torcetti can be accompanied by sparkling wines such as Asti or by a passito wine, such as passito di Caluso.

GIARDINIERA DELLA ZIA RINA/ZIA RINA GIARDINIERA in the USA

conserve di verdura – vegetable preserves

The peppers in the Giardiniera prepared in the USA by Silviadc

Zia Rina was the sister of my mother-in-law. She grew up and lived on a farm in Piedmont, in Northern Italy, where the harvests of the land, particularly the vegetable garden, were abundant during the summer season.

She used a traditional recipe to preserve the summer crops for consumption during the hard and cold winter.

The farm in Piedmont –Paolo Monti  CC BY-SA 4.0

Ingredients

  • 300 Grams green beans
  • 300 Grams carrots
  • 300 Grams celery
  • 3 Peppers
  • 3 Small flat onions
  • 150 Grams of olive oil
  • 150 Grams of sugar
  • Salt 3 Quarts vinegar

How to make ZIA RINA GIARDINIERA

  1. Boil the green beans, carrots, and celery in vinegar for half an hour.
  2. Add the rest of the ingredients and boil for 10 minutes all together.

How to do it in the USA

You should buy the vegetables at a Farmer’s Market; unless you have your vegetable garden where you grow the vegetables, they are usually much better than the ones you can find at a supermarket.

Use a Stainless Steel Canning Funnel like this one from webstaurantstore.com to put it in the can.

ITALIANO

Zia Rina era la sorella di mia suocera. È cresciuta e ha vissuto in una fattoria in Piemonte, nel Nord Italia, dove i raccolti della terra, in particolare l’orto, erano abbondanti nella stagione estiva.

Usava una ricetta tradizionale per conservare i raccolti estivi per il consumo durante la fredda stagione invernale.

Ingredienti

  • 300 Grammi Fagiolini
  • 300 Grammi Carote
  • 300 Grammi Sedano
  • 3 Peperoni
  • 3 Cipolline piatte
  • 150 Grammi olio
  • 150 Grammi zucchero
  • Sale 3 Quarti d’aceto

Come preparare la GIARDINIERA DELLA ZIA RINA

  1. Fare bollire con l’aceto I fagiolini, carote e sedano per mezzora.
  2. Aggiungi il resto e far bollire per dieci minuti tutto insieme.

Come farlo negli USA

Comprate le verdure in un Farmer’s Market nel caso in cui non abbiate il vostro orto dove coltivate le verdure. Di solito sono molto migliori di quelle che potete trovare nel locale supermercato.

Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Risotto ai porri con formaggio raschera – cisalpinoformaggi.it

Recipe courtesy of cisalpinoformaggi.it

Ingredients

  • Ingredients (for 4 people)
  • 350 grams of Carnaroli rice
  • 150 grams of Raschera Cisalpino Dop,
  • 2 large leeks
  • 40 grams of Cisalpino butter,
  • 3 tablespoons of olive oil
  • meat stock to taste
  • salt and pepper.
  • Half a glass of white wine (optional).

How to make Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Clean the leeks by eliminating the hardest part and keeping some of the green parts, washing them, slice them thinly, and brown them with oil and half of the butter. Add the rice, toast it lightly, stirring with a wooden spoon, sprinkle (according to taste) with white wine and let it evaporate, then gradually add the stock. When almost cooked, add the diced cheese and the remaining butter, stir and season with salt and pepper.

Riso e latte – Rice and milk

rice with milk served at a Peruvian restaurant – Francesc Fort CC BY-SA 4.0

Rice with milk is a very creamy first course, simple with all the taste of childhood. It takes very few ingredients that we all always have at home to get a special first course, with popular origins, which always give us the best and most genuine recipes. We can use Roma rice, or Carnaroli rice, the rice used to make risotto, to obtain a perfect dish.

Ingredients

  • 300 g Carnaroli rice
  • 1.5 l Milk
  • 40 g Butter
  • q.b.Salt

How to make Riso e latte – Rice and milk

Heat the slightly salted milk in a pan, preferably non-stick or with a thick bottom. It is preferable to use whole milk, but there is nothing to stop you from using semi-skimmed milk for a lighter but less creamy dish.

When the milk comes to a boil, add the rice and stir until it comes to a boil again. Continue cooking, stirring occasionally over low heat, until the rice is soft and creamy. If necessary, add a little hot milk.

Once cooked, remove from the heat, add the butter and, if you wish, 40g of grated cheese (parmesan, for example), and leave to rest for 5 minutes. Stir vigorously and serve piping hot.

Riso in cagnone

Riso in Cagnone – da BiellaRistoranti.com

Da Wikipedia, l’enciclopedia libera.

Il riso in cagnone è un primo piatto tipico del Piemonte e della Lombardia. Come suggerisce il nome, non è un risotto, dato che i chicchi di riso, durante la cottura, vengono lessati e non mantecati.

Origine del nome

Il nome di questa pietanza ha origine dal termine cagnun, che nei dialetti delle zone di origine del piatto significa “larva d’insetto”: questa denominazione deriva dall’aspetto che i chicchi di riso prendono dopo la fase di lessatura, ovvero una forma tozza e irregolare.

Come Preparare due versioni

Il riso viene prima bollito in acqua salata e poi scolato e versato in un tegame con dell’aglio schiacciato e soffritto in abbondante burro per completarne la cottura. In seguito si unisce una cospicua quantità di formaggio. In alcuni paesini del Piemonte esempio a Balzola (ris al cagnun in dialetto Balzolese) tra Casale Monferrato e Vercelli esiste una variante del riso in cagnone con una specie di ragù veloce che si chiama appunto sugo al cagnun. Esempio per condire due porzioni di riso : sciogliere una noce di burro in un tegame preferibilmente antiaderente nel quale poi si devono rosolare 120/130 gr. di carne un po’ grassa di manzo tritata (o in alternativa metà carne e metà salsiccia di suino) assieme ad uno spicchio di aglio e una decina di foglie di rosmarino . Quando la carne sarà ben rosolata si aggiungono 50/60 gr. di pomodoro concentrato (doppio o triplo concentrato), mezzo dado e un bicchiere di acqua. Cuocere il tutto per circa 15/20 minuti a fuco medio ,e comunque fino a che il sugo abbia raggiunto un consistenza più densa. Nel frattempo lessare al dente le due porzioni di riso in abbondante acqua salata. A cottura ultimata si scola bene il riso e poi si condisce con il sugo saltandolo un paio di minuti . A questo punto si possono aggiungere a piacere pepe nero macinato e del parmigiano o del grana. Lo stesso sugo, volendo, si può anche usare per condire la pasta seppure in realtà è molto più adatto al riso.

Storia

Il riso in cagnone è una pietanza invernale caratterizzata da un cospicuo apporto calorico, che è adatto per i climi freddi rigidi. Per tale peculiarità, era ideale per i pastori che portavano il bestiame a pascolare in zone di montagna. Avendo origini contadine, è basato su quegli ingredienti poveri che sono comuni nei territori dov’è diffusa la pietanza, ovvero riso, aglio formaggio e burro. Il primo documento che cita la sua ricetta risale al 1658.

Ingredienti

  • riso,
  • aglio
  • formaggio
  • burro

Ricetta regionale del Piemonte e Lombardia

Agnolotti Verdi

H. Alexander Talbot CC BY 2.0

Ingredients

  • For the pasta (about 10 dozen agnolotti):
  • 1 3/4 cups all-purpose flour
  • 3 oz. steamed spinach (press out the moisture)
  • 3 egg yolks
  • 1 egg white slightly beaten
  • 1 tbsp. oil
  • salt
  • For the filling:
  • 18 oz. Castelmagno cheese
  • 1/3 cup milk
  • 4 egg yolks
  • 2 oz. butter
  • 1 tbsp. flour
  • For the sauce:
  • 4 oz. butter, melted
  • 1 small truffle

How to make Agnolotti Verdi:

The pasta:
Work all the ingredients together until you get a nice dough. Let rest for an hour.

The filling:
Soak the crumbled Castelmagno cheese in the milk for an hour. Then, in a double boiler melt the cheese, milk and the flour, stirring continuously. Add the butter and the egg yolks. Stir until the fondue is thick.

Roll 1/3 of the dough into a thin sheet and divide it in half. Brush one half with the lightly beaten egg white you had set aside earlier. With a teaspoon, place small nutshell-sized dollops of the fondue about 1 inch apart on the sheet. Cover with the other half sheet of dough and press around each blob. With a ravioli cutter, cut the dough into round shapes along the pressed edges. Repeat the process with the rest of the dough and fondue.

Cook the agnolotti in plenty of boiling water, remove with a slotted spoon after 10 minutes, and place on a heated serving platter. Pour the hot melted butter over the agnolotti and slice the truffle on top.

Serves 8-10

Regional recipe from Piedmont

Crocchè – Crocchette – Neapolitan Croquettes

Crocchè – Crocchette – Flickr.com user “deramaenrama” CC BY 2.0

From Wikibooks, free manuals, and textbooks.
Crocchè (from French croquettes) is a typical dish of Neapolitan cooking made of potatoes and eggs fried after being breaded in breadcrumbs.
It is a specialty also spread in Sicily and Palermo, particularly a city where milk is used instead of eggs and mint is used. It should also be specified that this version is a product of simpler preparation, although equally tasty.
In Naples, they are often called panzarotti, whereas, in Palermo, they are called cazzilli.
They can also be made with mashed potatoes treated in the same way. In Piedmont, this version is called Subric.

Ingredients for the Neapolitan Crocchè

For the dough
potatoes
eggs
grated parmesan cheese
fior of milk
parsley
pepper (abundant)
salt to taste

For the ripasso

Beaten egg white.
Breadcrumbs to taste.

How to make Crocchè – Crocchette – Neapolitan Croquettes

Wash the potatoes and boil them in abundant salted water for about 40 minutes.
Drain them, peel them, pass them through a sieve, add whole eggs (1 or 2 depending on the quantity), grated Parmesan cheese, chopped parsley, salt, and plenty of pepper, then mix well.
Collect with one hand 80/100 gr. of dough and rub it between the hands until obtaining cylinders of about 7/8 cm in length and 3/4 in diameter. With that, make a long niche in the cylinder and place a thin strip of fior di latte, close carefully, and then pass, first in the white of egg then in breadcrumbs.
Fry them immersed (no more than two at a time) in plenty of oil or lard until golden, drain and dry on paper towels/paper towels, serve hot.

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
I crocchè (dal francese croquettes) sono un piatto tipico della cucina napoletana a base di patate ed uova, che vengono fritte dopo essere impanate in pan grattato.
Si tratta di una specialità diffusa anche in Sicilia ed a Palermo in particolare, città in cui si utilizza il latte anziché le uova ed è presente la mentuccia. Occorre anche specificare che in questa versione si tratta di un prodotto di più semplice preparazione anche se altrettanto gustoso.
A Napoli prendono spesso anche il nome di panzarotti, a Palermo vengono invece chiamate cazzilli.
Possono essere realizzate anche con la purea di patate trattata nello stesso modo. In Piemonte questa versione viene chiamata Subric.

Ingredienti per il Crocchè Napoletano

Per l’impasto:

patate
uova
parmigiano grattugiato
fior di latte
prezzemolo
pepe (abbondante)
sale q.b.

Per il ripasso

Bianco d’uovo sbattuto.
Pangrattato quanto basta.

Preparazione

  1. Lavate le patate e fatele bollire in abbondante acqua salata per circa 40 minuti.
  2. Scolatele, pelatele e passatele al setaccio, unendo uova intere (1 o 2 a seconda delle quantità), parmigiano grattugiato, prezzemolo tritato, sale ed abbondante pepe quindi impastare bene il tutto.
  3. Raccogliere con una mano 80/100 gr. di impasto e sfregarlo tra le mani fino ad ottenere dei cilindri di circa 7/8 cm di lunghezza e 3/4 di diametro, ricavare una nicchia lunga nel cilindro e deporvi una sottile strisciolina di fior di latte, richiudere accuratamente e quindi passare, prima nel bianco d’uovo poi nel pangrattato.
  4. Friggerli immersi (non più di due alla volta) in abbondate olio o strutto fino a doratura, scolare ed asciugare su carta assorbente/cartapaglia, servire caldissimi.

Regional Recipe from Campania, Sicily, and Piedmont

Frittata di luppolo selvatico – Wild hop omelette

Frittata di luppolo selvatico – Wild hop omelette – Prof.lumacorno CC BY-SA 4.0

Ingredients

  • wild hop shoots
  • Hop sprouts (or tops)

From Wikipedia, the free encyclopedia.
Frittata di hop selvatico (in Piedmontese frità ëd luvertin, in Lombard fartada cui luartis) is an omelette made from wild hop shoots. It is a recipe common in most of northern Italy.

How to make Wild hop omelet: Preparation – Washing hop tops

Luvertin omelette: washing wild hop shoots – Prof.lumacorno CC BY-SA 4.0

Hop sprouts (or tops) are usually harvested in spring, often at the sides of country roads where the plant, a climbing plant, twists around brambles and bushes. After being washed, the hop tops are chopped up and briefly sautéed with oil and butter. Removed from the pan, then mixed with eggs and grated Parmesan cheese in a bowl. The mixture thus obtained is then put back in the pan for the final frying, turning it a couple of times to get homogeneous cooking on both sides. Sprouts instead of frying can also be gently blanched; another variation is to cook the omelet in the oven, but in this case, the required cooking time becomes longer. The taste of omelets if sprouts are still very tender is delicate, whereas it turns bitter when harvested at a more advanced stage of their development.
Use
Besides being used as a second course, you can use a hop omelet as an appetizer. It is one of the typical Piedmontese marenda sinòira, that is, the late afternoon meal that replaces dinner.

Regional Recipe from Piedmont, Lombardy, Friuli
Diffusion Northern Italy

Polenta Canapés with Robiola Cheese

  • Difficulty: Easy
  • Time of Preparation: 20 mins
  • Time of Cooking: 15 mins
  • Doses for: 12 people
  • Cost : $$

INGREDIENTS:

  • 5 oz Instant Polenta
  • 2 cups Water
  • Salt
  • 5 oz Robiola Nonno Nanni
  • 4 oz Smoked Salmon
  • 1 tbsp OLIVAIO Extra Virgin Olive Oil
  • 1 tbsp Lemon juice
  • Chives
  • Pepper

 How to make Polenta Canapés with Robiola Cheese:

  1. Boil water 2 cups
  2. Salt the water
  3. Add instant polenta – 5 oz
  4. Mix and cook for 8 min
  5. Placing it on the parchment paper
  6. Level it up to 1cm thick
  7. Allow it to chill 
  8. After it cooled down – cut round forms
  9. Polenta bowls are sliding with a mask
  10. Bake 5 min at 356 F
  11. Put one polenta bowl on the tray
  12. Place NonnoNanni robiola on polenta
  13. Add lemon juice on top
  14. Add olive oil on top
  15. Add smoked salmon on top
  16. Add chives on top

Polenta al forno con bagna càuda.

Polenta al forno con bagna càuda. – F Ceragioli CC BY-SA 4.0

From Wikipedia, the free encyclopedia.
Bagna càuda (AFI [ˈbaɲa ˈkɑʊ̯da], Piedmontese name translatable as “hot sauce” in Italian) is a typical gastronomic specialty of Piedmontese cuisine, originating in particular in Astesana, Langhe, Roero, Monferrato, the southern areas of the metropolitan city of Turin and the provinces of Cuneo, Alessandria, Asti, Vercelli, and Novara.

Preparation and consumption

Bagna càuda is a preparation based on garlic and desalted and boned anchovies, cooked over low heat in extra virgin olive oil, reducing everything to a sauce.
It is consumed by dipping various types of seasonal vegetables, usually divided between raw and cooked: cardoons, baked onions, raw or roasted peppers, raw cabbage leaves, cauliflower, Jerusalem artichokes, beets, steamed potatoes, radishes, turnips, and many others.
At one time, they used only cardi Gobbi, typical of Nizza Monferrato, Jerusalem artichokes, and peppers preserved in the rasp (what remained of the process of vinification of grapes).
Traditionally it is a typical dish of the grape harvest period, to be eaten mainly in autumn and winter: one of the “legends” about its birth is that it rewarded the grape pickers for their work.
More than a dish, it is a convivial rite that provides for the sharing of food in a collective form by the diners, which draw it all together from a single container.
The traditional bagna càuda was brought to the table in the dian, a terracotta cooking pot, and kept at temperature utilizing an earthenware warmer filled with live embers, the s-cionfetta.
To avoid the inconvenience of dipping into a single container, those far from the container had some difficulty. The inconvenience of allowing the unhygienic dipping into the standard container by each of the vegetables already bitten led to the adoption of individual terracotta containers (fojòt) consisting of a bowl to be subjected to a stove with alcohol or half or a wax lamp to keep the sauce hot.
Bagna càuda should pair with full-bodied red wines, such as Barbera, Nebbiolo, Barbaresco, or Dolcetto.

Regional Recipe from Piedmont.
Production area Langhe, Roero, Monferrato, Cuneese, Torino, Alessandrino, Astigiano and Novarese

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