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Recipes

The Brossina

June 18, 2011

Ingredients

  • 4 liters of goat milk
  • 20 grams of salt

What to prepare

  • a terracotta bowl
  • a stick from a fig tree
  • a clean cloth
  • a dry crotìn (cellar)

Procedure

From October take salted sheep milk and put in a “topina” (terracotta container) mixing from time to time with a striped fig stick, on which you left a tip of an unripened fig for about a week or more, until the milk coagulates and becomes a cream that is slightly sour.

The container must be kept in a cròtin in a cool place and covered with a clean cloth. It can be eaten on bread baked in a wood-burning oven or with polenta.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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