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Recipes

Rice in Piemontese way

January 8, 2012

Ingredients

  • 400 gr of rice
  • a shoot of rosemary
  • 2 onions
  • 50 gr of veal marrow
  • 2 fresh tomatoes
  • a tablespoon of tomato sauce
  • a glass of wine
  • salt
  • pepper
  • broth

What to prepare

  • a copper casserole
  • a big wooden spoon

Procedure

Mince the onions and brown with rosemary in a copper pan in which you already melted the marrow.

Add the tomatoes, tomato sauce and at last the rice, which must absorb all the seasoning. Add a glass of Dolcetto wine. Add some excellent meat broth mixing until you finished cooking the rice.

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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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