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

Piemonte – Piedmont Salami

Piedmont flavored salami – This is the product’s defined Monferrina Lift trucks – Salame del Monferrato – S. Val Borbera – al Barolo – truffle – Val Curone – Rose, because Piedmont has a flourishing tradition of production of pig salami, sausages, tied with string and sizes. They use lean cuts of meat and fat, with fine and coarse grinding of the paste. The detail is typical tanning using typical wines of the places of production and adding herbs and spices, garlic, and truffles. Products in all areas of Piedmont, in different ways.

Bale’d Aso (also: Bale’d Luc) – Singular sausage meat encased in a “pocket” of rind from cook, are quite similar to the knuckle. Once they were made with donkey meat, the dough is now mostly beef and pork: Specialty Monastero di Vasco (CN) and Monregalese in general.

Bale d’Aso

Pork Salami, Donkey, Beef

Monastero di Vasco’s charcuterie tradition, common in the Piedmont province of Cuneo, is the Bale d’Aso, dialect for donkey balls. And ’round a sausage shape, similar to a knuckle, and consists of a coarse mixture of meat of various species, and whose hand-sewn shell is the tripe of cattle.

Barcole

Pork Salami

salami sausage casings in the rectum of the pig intestines, once typical in Langa.

Batsua (Batsoà)

Pork Salami or Veal

Classic dishes of traditional Piedmontese feet pork (or veal) boneless, cut into strips, the strips obtained are breaded and fried served.

Bisecon

Pork Salami

Salami cooked pig’s head flavored with celery and carrots, wrapped in pig’s stomach. Specialties in Santo Stefano Belbo (CN).

Bresaola della val d’Ossola

Beef

Specialty artisan Ossola made with fine cuts of beef, salted, marinated, and flavored (with pepper, cinnamon, cloves, thyme, rosemary, bay leaves, sugar, and white wine). The bresaole is therefore covered by the gut. Winter production. Along the Ticino also produces bresaola of horse or bresaola of deer.

Bresaola di Cervo

deer

Traditional salami of the northern province of Novara produced during the hunting season from the finest cuts of the deer’s leg or shoulder.

Bundiola (bondiola)

Pork Salami

A sausage typical of Valle di Susa – meat and pork fat, with added spices and flavorings – is a large sausage reached in the past five kilograms. It is currently used with of large diameter casing.

Cacciatorino DOP

Pork Salami

Italian salami cacciatore, sausage seasoned small to eat raw. Often packaged in “necklaces,” is spread almost everywhere in Piedmont. Barolo (CN), Borgomanero (NO) in Castellazzo Bormida (AL), they serve Barbera with cacciatorini, in certain areas, they eat it cooked. In some areas of Piedmont are called sausage cacciatore. The Turin butcher Giuseppe Lancia, administrator of the Royal House, in the nineteenth century claimed: “This sausage cacciatore is one of the most appropriate preparations for travelers and hunters.” It recently scored the DOP recognition, awarded to those products with Protected Designation of Origin.

Carn seca

Beef

Lean cuts of beef dried – of Brown Swiss local – places to marinate for ten days in a dressing of red wine, Marsala, salt and pepper, herbs and spices over the marinade is to carry out drying ‘air and a few days before the sale went into white flour. A typical product of Verbania

Carne di Melezet

Veal

Piedmont Veal Salted chunks of meat; conserved for months in a savory brine.

Ciccioli (di maiale o d’oca)

Pork Salami or goose

Cracklings (pork or goose) are small pieces of crispy fried pork obtained by dissolving the bacon and lard’s fat.

Cios (salame del cios)

calf

Cios (Cios salami). Bagged raw paste calf intestine blind. Too much cheese, the dough is soft—a specialty of Calosso (AT).

Collo d’oca

Goose Pork

Gooseneck. It‘s a typical sausage stuffing made with meat and goose fat flavored the same animal’s neck skin. It may be raw or cooked. Plain Rice; Novarese; Lequio Tanaro (CN).

Coppa cotta biellese

Pork Salami

Coppa (also capocollo) – It‘s one of the best parts of pork: fresh, gives chops, loins, and fillets, the whole is known as “sandwich.”

Cotechino

Pork Salami

Pork Salami sausage, salami made with pork rind, crushed, mixed with drugs and sausage in large intestines. We eat cooked and sliced (typically served with mashed potatoes or lentils). Ubiquitous throughout Piedmont. Specialties of Cocconato (AT).

Cotechino alla grappa

Pork Salami

a specialty of a delicatessen in Serralunga di Crea (AL).

Cotenna o cotica

Pork Salami

Rind. It‘s made of pigskin. Processing usually ends in cotechino or rarer “salami rind. In itself, it is considered an important element to give flavor to some dishes. And ‘necessary, for example, in “tofeja” Canavese. The rind is prepared in the so-called Piedmont priest.

Doganeghin or Luganeghin

Pork Salami

Synonym quite common for “sausage”.

Fersulla

Pork Salami

Big pancake stuffed with salami or cheese. Typical of low Alexandria: Grondona (AL).

Fidighin

Pork Salami

Name of Novara liver mortadella .

Filetto al Barolo

Pork Salami

It is a seasoned meat sausage, obtained by processing the whole fillet of pork, salting, and subjected to macerate in the wine Barolo DOCG which absorbs the flavor.

Filetto baciato di Ponzone

Pork Salami

Fillet kissed. Two pork fillets combined with pasta and cheese with sausage served sliced very thin, was invented and patented in the first half of the twentieth century by Romeo Malo of Ponzone d’Acqui. Acqui Terme (AL); Ponzone (AL).

Frisse e Grive

Pork Salami

Meatballs made of the black liver, lung, various offal, fat, carnetta throat, mix and wrapped omentum.

Galantine

Pork Salami

Prepared with pork, variously seasoned and cooked and flavored, traditionally it should be bagged or put into the pig’s bladder in the box with its jelly. It is eaten cold, sliced. Traditional in Roero Canale d’Alba (CN).

Garisole

Pork Salami

Name of Piedmont Ciccioli (Greaves).

Graton d’oca

Goose

the dialect of goose salami. Novarese.

Lardo

Pork Salami

Lard. It‘s the subcutaneous fat of the pig’s back and abdominal walls, marketing pieces, with or without the hide. It can be fresh or preserved in salt (with salting reduced to about one-third of its weight) and smoked or variously flavored with spices, juniper, and herbs. It is eaten raw in slices, it melts to fried and fried, but was once used primarily as a condiment. Widely used today almost everywhere in Piedmont. A specialty of Cavour (TO).

Lardo nero

Pork Salami

black bacon. Specialty of Banchette (TO).

Lingua di bovino cotta

Beef tongue

The Cooked tong of Beef is produced in different Piedmont areas, particularly in the northwest.

Lonza

Pork Salami

(or sirloin) – This is the part of the pig carcasses, including one of the loins, with all the dorsal side (ribs and thigh, or shoulder). In some areas of Piedmont, the meatiest loin is seasoned and treated, fresh, like a sausage. Novarese.

Luganighe

Pork Salami

Salami with a paste made by mixing different kinds of pork, bacon, spices, pepper, and red wine. Typical Cannobio (VB), where you eat (and you can find), especially in January.

Marzapane

Pork Salami

Marzipan. It‘s a pudding made from pig’s blood, milk, bacon, bread crumbs, spices, garlic, wine, all stuffed into the casing of the same pig. Almost exclusively to family production (in winter). It is eaten roasted or boiled, even with beaten egg and panpesto breaded, then fried. Novarese.

Matota

Pork Salami

It ‘s the name of “bacon” in Langa.

Meiron`d crava

Goat

(magroni di Capra) – Meiron `d crava (Magrone goat). Pieces of goat meat preserved in brine and smoked. They are eaten boiled—Salami poor in the process of disappearing. The tradition is dying out even in Mondovi (CN) and other centers of Monregalese.

Mica

Pork Salami

It is a mixture of pork and bacon, pressed, not bagged but covered with a layer of black pepper and rye flour.

Mocetta

chamois, cattle, sheep or goat

Dried beef, meat and kept dry (sometimes) smoked, often flavored with juniper berries, bay and mountain herbs.

Mortadella di fegato cotta

Pork Salami

The liver mortadella Cotta is produced in Novara and Vercelli, particularly in hilly areas of low Valsesia.

Mortadella di fegato (also: Mortadella di Orta)

Pork Salami

Mortadella of raw liver or fidighina is produced in Novara and Vercelli provinces, particularly in hilly areas of low Valsesia.

Mortadella Ossolana

Pork Salami

Pork Salami liver sausage, Val d’Ossola (VB).

Mula

Pork Salami

Ancient traditional salami spread mainly in Monferrato, but also neighboring regions. Caltignaga (NO).

Muletta

Pork Salami

Monferrato sausages made with the best parts of pork, mixed with old wine Barbera, aged at least six months. And ‘likely, given the name, which in times past was the mixture of meat mule or donkey. Monferrato in general, Serralunga di Crea (AL).

Mustardela

Pork Salami

The Mustardela is produced in Valle Pellice in Chisone and Val Germanasca (Turin) in winter.

Paletta

Pork Salami

Manufactured meat about one pound of weight, the name derives from the spoon and is flavored with herbs, berries, and spices, is a product consumed cooked and wrapped in the net and traditionally enjoyed with apple chutney.

Pancetta (also ventresca)

Pork Salami

Bacon (also streaky). It‘s a cut of pork (rind, fat and lean) that corresponds to the belly. Often ends in chopped bacon and sausage, salami, but is also prepared himself, in this case, has mostly rolled on itself (with or without rind) and seasoned with salt, pepper, and spices. It can also be flavored with herbs and flavors. It is eaten raw, sliced. Spread almost everywhere. Specialty Bruno (AT).

Pancetta drogata di montagna

Pork Salami

Doped Mountain Bacon.- It‘s a variation on traditional valleys. Novara bacon is cured with spices, garlic, and even grappa. High Novara Verbano, Ossola.

Petto affumicato d’oca (o di anatra)

goose (or duck)

The smoked breast of goose (or duck) looks like a tiny boneless ham, obtained precisely breasted goose. It keeps well and is consumed, raw, sliced thin. It ‘still found today in the so-called Plain of Rice, especially in Lower Novarese.

Porchetta

Pork Salami

It‘s the young pig, not fat, yet often dairy, baked or roasted whole on the spit flames. Typical of central Italy (Marche, primarily but also Umbria, Abruzzo, and Emilia Romagna) is rare in Piedmont’s tradition, where pigs were fattened and slaughtered of pushed until after one, two, sometimes three years. However, Casal Cermelli (AL), in late August, celebrates a festival of pork.

Prete o bocon d’l preivi (boccone del prete)

Pork Salami

They say the piece of rind to flavor a soup or cooked a special dish (for example, “tofeja” was considered a delicacy, and then usually allocated to the householder or visitor most important of the table, which was often just the priest.

Prosciutto

Pork Salami

The transformation of pork ham’s thigh (or shoulder) is widespread in the Piedmont region, both artisanal and industrial, even if they have achieved worldwide fame, primarily ham Emilia, Veneto, Umbria. Few know that most of the hogs that yield the most famous hams are rather own farms in Piedmont. There is a tradition of preparing special hams at the local level (in most regions). Thanks to the animal, tanning, smoking, and the possible environment that matures acquire significant value characteristics. One of the areas where the ham’s art is more established, even today, and is the Ossola Verbano.

Prosciutto arrosto

Pork Salami

Roasted Ham. Specialty of the Roer: Canale d’Alba (CN).

Prosciutto cotto – Ham

Pork Salami

Production of home-prepared traditional and small groceries, now predominantly industrial. Retrieved from the thigh of the pig and the typical form “to heart.” It is cooked with steam, while in the past took place in boiling water. In some restaurants, you can still find a “ham cooked in hay, tasty and fragrant.

Prosciutto crudo della Valle di Gesso

Pork Salami

This is a ham bone devoid of seasoning, dry salted with sea salt for a fortnight, massage once a day, a typical Valle Gesso Cuneo product.

Prosciutto crudo di Cuneo

Pork Salami

It‘s a ham produced from fresh pork legs. The thighs trimmed, free of the foot. The seasoning is ten months of work, dry salted and dried, wetted with salt, the salt you add small amounts of split black pepper and vinegar, mixed with spices. Takes place after drying cold product with seasoning in environments with ventilation—Ham product throughout Cuneo and the provinces of Turin and Asti.

Prosciutto dell’Ossola

Pork Salami

Ossola ham. The pig’s leg (with or without cuff) is cured with salt, garlic, bay leaves, rosemary, thyme, and other herbs, a tradition that is lost in time. The process still follows the seasonal rhythm: These hams are prepared only in winter. Ossola Verbano.

Prosciutto crudo Alta Val di Susa

Pork Salami

It is manufactured by pig thigh deboned before salting. A very special trimming ensures covering all the meat with rind, dry salting, drying and pressing, washing over you, and making rest and maturation of 15-16 months—production in Alta Val Susa – Turin.

Prosciutto d’oca (o di anatra)

goose (or duck)

Goose (or duck) ham is the little leg goose (or duck) salted, spiced, air-dried, and sometimes smoked: as a regular pork ham. Plain Rice; Novarese; Lequio Tanaro (CN).

Prosciutto montano della Val Vigezzo

Pork Salami

Mountain ham from Vigezzo Valley is a smoked ham from the legs of heavy domestic pigs, cured with sea salt, spices with pepper, cinnamon, and cloves. The dough for the curing that occurs with manual massage also contains garlic. The processing steps are washing, drying, and smoking—finally, seasoning with juniper wood. The production area is the Val Vigezzo.

Salama (or salamà)

Pork Salami

Salami: the dough made from lean pork second quality is mixed with lard and seasoned with salt, pepper, cloves, cinnamon, and red wine, then eaten cold. The sausage is typical of many towns of Asti and Monferrato, specialty Calosso (AT).

Salame all’aglio

Pork Salami

Garlic sausage. Dough lean meat and fat, with salt, pepper, and garlic marinated in white wine. It is packed in the gut and kept often dipped in lard. Specialty Ivrea (TO).

Salame al Barolo

Pork Salami

Pork Salami sausage flavored with Barolo wine (or other).

Salame al tartufo

Pork Salami

Truffle salami, pork sausage flavored with white truffle. Garlic (AT), Alba (CN).

Salame cotto

Pork Salami

It is a cooked sausage, cylindrical, more omen of great size, pork, and fat (lard and/or bacon).

Salame crudo

Pork Salami

It ‘s the most common type of sausage in Piedmont. Specialty Monferrato in general: Aramengo (AT) Castle of Hanno (AT) Cocconato (AT) Oleggio (NO) Rocchetta Palafea (AT). Even in the Roero: Canale d’Alba (CN). Specialty even Novarese (Sillavengo, NO) and Valsesia. There is also a raw soft salami (sausage blind calf intestine), specialty Calosso (AT), called Cios.

Salame d’asino

Donkey salami

Donkey sausage, meat (all or part) instead of pork is ass time this type of link, due to the consistency of the park donkey was relatively widespread. Today, the donkey salami (because almost no more donkeys, however now excluded from the work farmers) is rarer and confined to handicraft production in a few centers, often only for special occasions, present in Calliano (AT), Grana Monferrato (AT), Vercelli, Pinerolo, Susa Valley, Strambino (TO), Castell’Alfero (AT), Bellinzago Novarese (NO).

Salame della Doja (salam’d la Doja)

Pork Salami

Salami fresh pork fat dipped in the same animal and stored nell’orcio clay (“Doja” in Piedmont). Besides minced meat, lard and traditional spices in the dough are usually added some ‘garlic and second zones, a few glasses of red wine, mostly Barbera. Just packaged salami is left to dry for ten days, then put nell’orcio and wholly covered with melted fat pork. The seasoning gives them extra softness.

Salame di camoscio

Suede

Suede salami, sausage made with spicy minced lamb suede. It ‘very rare. You can still find it here and there in alpine areas. Domodossola (VB).

Salame di capra

Goat

Goat salami. The goat at one time contributed to the creation of sausages. Today goat salami is very rare. You can still find it in Lanzo Torinese (TO); Chialamberto (TO); Ossola.

Salame di capriolo

Venison

Venison Salami. Rare. Domodossola (VB).

Salame di cavallo

Horse

Horse salami. Composed by horse meat mince and sausages. Nell’Albese was considered a delicacy, are consumed mainly Saturday and Sunday. Specialty-old Alba (CN) and Castelletto sopra Ticino (NO); Bellinzago Novarese (NO); Borgomanero (NO) Arona (NO), Cressa (NO); Strambino (TO).

Salame di cervo

Deer

Deer Salami. Rare. Domodossola (VB).

Salame di cinghiale

Wild boar

Wild boar salami. Quite common in Piedmont. Specialties in Corio (TO) and Lanzo Torinese (TO) Sauze d’Oulx (TO); Castell’Alfero (AT).

Salame di cotenna

Pork Salami

Rind salami. The mixture consists of crushed pork rinds—characteristic of some Langhe La Morra (CN).

Salame di mucca

Beef

Cow salami cow, sausage made from beef. Alpignano (TO).

Salame di patate

Pork Salami

Potatoes sausage, a typical time of the Canavese and Biella, potato sausage was prepared on the pig’s killing day. It ‘a sausage boiled potatoes mixed with pork, seasoned with garlic, salt, and pepper. You eat fried or spread on bread. Arises, of course, the continuing poverty of many ancient Piedmont countryside, where every device was valid to try to increase the food available to the family. Banchette (TO), Ivrea (TO), Feletto (TO), San Benigno Canavese (TO), Biella; Canavese.

Salame di testa

Pork Salami

Salami head, packed with meat in the head and the cheek of pork, seasoned and baked. Quite common is typical Ossola, particularly of the valley Anzasca.

Salame di trippa

Beef

Tripe sausage. It‘s a sausage where the dough is made from boiled beef tripe long, blanched, and chopped. It is widespread and has gained some notoriety, especially in Moncalieri (TO) has always been a critical beef market.

Salame di Turgia

Beef

It‘s the meat sausage prepared with cow milk unproductive. And ‘typical of Lanzo Torinese (TO); Chialamberto (TO); Fiano (TO); Pessinetto (TO).

Salame d’oca

Goose

Goose salami. The dough is made for one-third of raw goose meat and chopped one-third of lean pork and one third from fat and bacon wrapped in a normal gut or the same goose skin. Its color is clear and tends to be raw or cooked, and the dough is added salt, pepper, and spices. This differs from the goose salami Ecumenical product Lomellina (Lombardia) only with duck meat and fat-free pork. Typical of lowland rice in Novarese is often called “Graton goose” – Fara Novarese (NO) – Trecate (NO) – Lequio Tanaro (CN) – Vercelli.

Salamelle

Pork Salami

sausage typical of Novara and Valsesia.

Salamini

Pork Salami

Domodossola (VB); Druogno (VB); Lanzo (TO); Pasturana (AL). A Sezzadio (AL) are distributed in April the “Festival of Violets.” A Camagna Monferrato (AL): festival “My Cellar” in July.

Salamini d’asino

Donkey

donkey salamini from Calla (AT); Predosa (AL).

Salamini di capra

Goat

goat salamini from Domodossola (VB).

Salamini di Mandrogne

Beef

From the name of the village resort of Alexandria: beef sausage, is eaten boiled.

Salamet o Salametto di casa

Pork Salami

Home Salami Salamet or home Salametto is a pork sausage Piedmont grade (thigh bone, salted pork), hard fat first class with the addition of flavorings, salt, pepper, red wine, and garlic. Feature fresh consumption over 10-15 days of ripening. The meat is minced beef pies stuffed into casings—production in the Province of Biella.

Salsiccia

Beef and pork

Sausage, Beef, and pork finely chopped fine, mixed with grease from the same animal, seasoned with salt and spices, and stuffed into pork casings minute. It is consumed fresh, raw, but more usually cooked. And ‘short-preservation. Everywhere. Traditional Domodossola (VB) and Saluzzo (CN). Festival in Castelnuovo Don Bosco (AT) with polenta, the Mardi Gras. A Vottignasco (CN) festival in August. Roero usually becomes an unusually high proportion of sausage with veal (also 80%) and pork: Sommariva del Bosco (CN). A “link in white wine is typical of Fossano (CN).

Salsiccia di cavolo

Pork Salami

In the past, Sausage cabbage only produced leaves of cabbage and pork fat while you are using today, in part, pork. The proportions are third in cabbage leaves, only the green part without the central rib of pork fat and meat—typical production of the City of Mattie (TO).

Salsiccia cruda di Bra

Pork Salami

Raw sausage from Bra, typical of Bra (CN) and surroundings, is made with veal, spices, bacon, salt but can be enriched with garlic, parmesan, or even sparkling. Generally, the “veal sausage” is eaten fresh and raw; some old butchers sell it no weight, but spans.

Salsiccia al Formentino

Pork Salami

Formentini sausage thin, thinner than other traditional sausages, fresh, and without preservatives. Contains pork, boneless shoulder, bacon, salt, pepper, cloves, and cinnamon, with the addition of Furmentin – white wine, typical of dry sausage production areas – particularly the town of Cossano Belbo (CN). The meat mixture is stuffed into the sausage, and goat gut produced is consumed fresh.

Salsiccia di riso

Pork Salami

Rice sausage, pork mixed with cooked rice and kept in lard. Typical of Curino (BI).

Salsiccia secca

Pork Salami

Dried sausage, Specialty Bra (CN).

Salami

Pork Salami

Areas of increased production: Alexandria Arquata Scrivia (AL); Baldichieri (AT) Saluzzo, Varallo Sesia.

Sangue

Pork Salami

Blood is the critical component of the sanguinaccio (pudding – see below) and enters, especially in crafts and homemade preparations, in many sausages. It is used cold in soups and also as a condiment.

Sanguinaccio nero

Pork Salami

Black pudding Blood of pork sausage and worked: the pudding is usually eaten fresh, but there are seasoned versions. Now rare, as a rapid disappearance. Domodossola (VB); Ormea (CN); Robilante (CN). In Piedmont is called Bodin (“budino”).

Sanguinaccio con pane

Pork Salami

Bread pudding sausage tends dark products with pig’s blood, dry, stale bread, trimming the bacon, garlic, pepper, and drugs, all stuffed into casings and sold fresh. And ‘eaten baked, boiled and served with potatoes. Ubiquitous in Piedmont, in the past.

Sanguinaccio con patate

Pork Salami

Black pudding with potatoes: tend dark sausages produced with pig blood, boiled potatoes, trimming of bacon, fat, garlic, pepper, salt, and drugs, all stuffed into casings and sold fresh. And ‘eaten cooked, boiled. Ubiquitous in Piedmont, in particular, Bellinzago Valsesia (NO). It was traditionally linked to the mountain to the availability of potatoes.

Sanguinaccio con riso

Pork Salami

With rice pudding, sausage tends dark products with pig blood, boiled rice, trimming of bacon, fat, garlic, pepper, salt, and drugs, all stuffed into casings and sold fresh. And ‘eaten cooked, boiled. Widespread in various areas of Piedmont.

Sciriuii

Pork Salami

Small sausage of pork, a traditional time in the Upper Novarese: ate almost exclusively with polenta.

Spalòt

Pork Salami

Pork Salami Shoulder preserved, Biella; Masserano (BI).

Stufato d’asino

Donkey

Stew Donkey, Specialty of Calliano (AT).

Testa in cassetta

Pork Salami

From the pig’s head, with spices, stuffed into a natural casing. Produced mostly in winter. Gavi Ligure (AL) and surroundings. Ponzone (AL) Cavour (TO).

Tetetta

Pork Salami

Bagged cow’s udder, with salt, mountain herbs, garlic, spices, even her breasts are cooked seven hours, then chopped and wrapped in salami. Today it is scarce, almost extinct. Novarese.

Torta di sangue

Pork Salami

Typical household preparation on the farms (especially in the Langhe and Monferrato) on the pig’s killing. The blood of the slaughtered pig, just milk and well mixed, is poured into fried leeks finely cut, everything is cooked in a “bath.”

Trippa di Moncalieri

cattle, goat and pig

Salami manufactured with parts stomachs of cattle, goat and pig, pink in color, used sliced. Production is typical of the town of Moncalieri (TO).

Violino di agnello

Lamb

Like prosciutto, from a leg of lamb, seasoned with salt and pepper, cinnamon, bay leaves, and rosemary, manufactured in the Alps of Piedmont.

Violino di capra

Goat

Spiced hams obtained, salting and drying the leg of the goat. Monregalese; Ossola generally, Domodossola (VB); Masera (VB).

Violino di camoscio

Suede

Suede thigh and seasoned salt, to be consumed as a raw ham, often the portion of suede used is not shaved, to prove that the product is expensive, comes from the thigh of the chamois. They were seasoned with salt, pepper, cinnamon, bay leaves, and rosemary. Product not smoked, producing extended to the Alps in Piedmont.

Vioroun

Beef

Beef soaked in brine in wooden troughs between layers of mountain herbs and salt, then dried. Rare. It was typical of the Valle di Susa.

Zampini di maiale

Pork Salami

Pork Salami feet cooked in boiling water and deprived of hair and nails are used in soups or to taste. Bone is used in traditional Piedmontese cuisine to achieve Batsu (see). A Masera (VB), a specialty: pork feet in brine.

Zampone

Pork Salami

It‘s a sausage made with pork spicy stuffed boned forelegs in the same animal. Preparation, however, rare in Piedmont handmade here and there. Boves, Canale d’Alba (CN).

Zucchine Al Forno – Baked Zucchini

Ingredients

  • Nine medium-sized zucchini
  • A six-ounce (150 g) can of black olives packed in brine
  • 2 ounces (50 g) salted capers, rinsed
  • Six anchovy filets, boned and rinsed
  • Two cloves garlic, minced
  • A tablespoon of minced parsley
  • Olive oil
  • Salt and pepper

How to make the Zucchine Al Forno – Baked Zucchini:

Wash and dry the zucchini, trim their tips, cut them lengthwise into 1/4-inch (1/2 cm) slices; put the pieces in a colander, and dust them with salt to draw out some of their water.

Pit and chop the olives, mince the capers, and mince the anchovy filets. Combine these ingredients with parsley and garlic.

Preheat your oven to 360 F (180 C).

Set a few tablespoons of olive oil in a large skillet and set it on fire; while it’s heating, rinse the salt off the zucchini slices and pat them dry. Next, sauté the zucchini slices, turning them to color both sides, and in the meantime lightly oil an oven dish. As the zucchini are browned, transfer them to the plate; season them with the olive mixture, a little more olive oil, salt, and pepper to taste, and heat them through in the oven for about 20 minutes.

Serves 6

books-on-italy.com

books-on-italy.com

books-on-italy.com