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Recipes

Broth

August 4, 2015

Ingredients

  • lean beef (rump) 2 Kg
  • 6 liters of water
  • one onion
  • three celery stalks
  • one rosemary branch
  • three basil leaves
  • salt

Items needed

  • a large pot
  • a ladle
  • a skimmer
  • a small colander
  • a tureen

Preparation

Place the cold pieces of beef in a large pot two-thirds full of salted water and boil after adding the spices (onion, celery and rosemary). Boil for five hours, occasionally skimming, then pour and serve piping hot.

Photo credit: Emiliano

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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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