A recipe for those who love “grilling” food, even desserts
Smoked beef is a delicious meat, which gives a unique taste to the dish: this autumn appetizer served with warm Gorgonzola cream can be adapted for the summer using slices of fresh raw beef (carpaccio).
Ingredients Large portions for 6/8 people; this dish is best enjoyed in company! 3-400 grams of tripe 300 grams of chickpeas 3 leeks 2 carrots 2 potatoes 2 celery stalks 1 onion Preparation Soak the chickpeas in water the night before preparation, so they become soft. Cut the vegetables and tripe into little pieces and […]
Castelmagno is a typical Occitan cheese, produced in the municipalities of Castelmagno, Pradleves and Monterosso Grana located in Val Grana in the province of Cuneo. This cheese is used for numerous traditional Piedmont dishes and today we’re suggeting how to prepare gnocchi with Castelmagno. Ingredients for 4 people 600 gr of white potatoes 1 egg (optional) […]
Ingredients a tablesoon of yeast three eggs 100 gr of butter 200 gr wheat flour 150 gr Langa hazelnuts 200 gr sugar a tablespoon of olive oil a cup of milk What’s needed a salad bowl a baking dish a spoon Preparation Take a tablespoon of yeast, add three eggs, 100 gm of butter, 200 […]
A perfect recipe for lamb, ideal for an Easter menu but great throughout all of spring, when you can take full advantage of the richness of artichokes. It’s not an elaborate recipe but is does require slow cooking and attention in order to get the most of the lamb’s and artichokes’ flavor.
This recipe, traditional French and Piemontese, is well suited to the cold period as the chestnuts are a typical winter fruit.
These pancakes, rather fast in preparation, are part of the traditional country cuisine, and in some areas of Langa are called Subrìch. First, boil the potatoes with their skins. When cooked, peel, mash in the potato masher and put in a bowl.
For Apple Muffins Mix in a bowl all the wet ingredients: the melted butter, the eggs and the milk and in another bowl, mix the dry ingredients: the flour, the sugar, the baking powder, the baking soda and the vanilla extract.
Start removing the green parts of the leeks, then wash it and cut it into thin disks. Subsequently, fry the leeks in a pot in the oil on a low flame, in order to soften them.Then add the potatoes cut into pieces, and the vegetable broth.
Put the flour on a board, make a little hole in it and add the whole egg, a little salt, the butter (softened,though not liquid), add a little water and mix energically. When the pastry is soft and elastif, let it rest in a cool place for at least ten minutes.
Peel the hazelnuts, after having put them in very hot water, and dry them with care. Then crush them in a mortar, until they become a soft cream. Make the crema pasticcera by beating the yolks with sugar and adding slowly the flour, the boiling milk and the vanille.
Ingredients For the Barolo sauce: 1 liter of Barolo 2 stems of celery 1 big shallot 1 garlic yolk 1 sprig of rosemary 1 laurel leaf (it will be taken away) 3-4 grains of pepper some leaves of marjoran a big slice of pepper For the rice: 300 g Carnaroli rice 1 shallot 1 sprig […]
Fry lightly the onion and the butter, then add the veal, and some Marsala from time to time. When the wine id over, add the milk and the crushed hazelnuts. Cook until the sauce is coagulated and the meat is ready. Whisk the sauce and serve.
In the traditional copper pot, or in any other pot, make the water boil and salt it. Very slowly, add the sieved flour, continuously stirring with a wooden spoon. Keep stirring, trying to prevent lumps from coming out, until it’s ready.