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Recipes

Cocone in salad

June 19, 2011

Ingredients

  • 800 gr of Cocone (ovule)
  • a handful of parsley
  • three anchovies
  • a glass of oil
  • two lemons
  • two egg yolks
  • one garlic clove

What to prepare

  • A sharp knife
  • a bowl
  • a fork
  • a salad bowl

Procedure

Clean 800 grams of cocone mushroom and finely slice them. Mince a handful of parsley and three anchovies; pour a glass of oil in a bowl with the juice of two lemons, add two egg yolks, the parsley and anchovies; crush a garlic clove, stick it on a fork and mix until you obtain a thick sauce.

Pour the sauce on the sliced “cocone”, delicately mix and serve right away.

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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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