Castelmagno Gnocchi

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) […]

Lamb with artichokes

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.

Meatballs Soup

This recipe is very nutritious, it is particularly suited to the winter months, especially if you feel debilitated.
The procedure is quite simple and you start soaking the soft part of bread in a bowl of broth.

Orion

Boil in salted water one kilo of pork’s head with ear, until fully cooked.Meanwhile, prepare a sauce with an onion, four garlic cloves, 100 grams of anchovies, a handful of parsley and some thinly chopped rosemary: put them to brown in a pan with oil together with a bay-leaf.

Frisse

Mix all, then add salt, pepper, the egg yolk and mix again. Make little balls, big as nuts, with this mix and wrap them in the omentum. If you can’t find it, you can use leaves of a Savoy cabbage, after having briefly coooked them in boiling water.

Brulé wine

Mulled wine is a beverage usually made with red wine along with various mulling spices and raisins. It is served hot or warm and may be alcoholic or non-alcoholic.

Bollito misto

Ingredients 0,500 kg of veal 0,500 kg of tail 0,500 kg calf’s head 0,500 kg of rump 0,500 kg of muscle salt water half a handful of parsley two stalks of celery one onion rosemary What to prepare a large pot a carving fork Procedure Choose a piece of veal thigh, tail, a piece of […]

Tajarin

Tajarin is a typical kind of pasta from Piedmont. It’s made with 00 flour and all egg yolk giving it a golden color. The pasta are quite close to tagliatelle but cut very finely. Tajarin areeverywhere in Piedmont Region.

Batsoa

Scratch the trotters carefully and wash them. Put them in a pot with water, vinegar, onion, carrot, garlic, rosemary, and cook for three hours. Check them with a fork and once they’re ready take them away. Let them cool down, take the bones away and cut them in pieces.

Capone in galantine

Chop half of the veal, and dice the other half as the rest of the meat (salted tongue, pork belly and truffles); add nutmeg, pistachios, a glass of Marsala, salt and pepper, and make a filling for the capon.

Agnolotti with roast sauce

Agnolotti with roast sauce

In our area, where they probably were a Sunday dish for a long time, we reached in the dry version a rare equilibrium of flavors using veal and pork roast in the filling by roasting and preparing these meats expressly for the sauce.

Zabajone

Zabajone

Put in a bowl-shaped copper pot, a tablespoon of sugar and one of Moscato wine for each egg yolk. Put the pot in another bigger one with hot water inside, start heating and whisk starting to work the zabajone.

The timballo di pere Martine

Martine pears are typical of the Langhe, small and tasty , and they seem very rare thede days . In this typical sweet Langa are presented wrapped in a savory pastry shell