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Recipes

The Caponet

June 7, 2011

Ingredients

  • Sixteen zucchini flowers
  • 300 gr of cooked meat
  • 100 gr of cooked salami
  • a handful of parsley
  • two garlic cloves
  • two eggs
  • two handfuls of grated parmesan cheese
  • oil

What to prepare

  • a salad bowl
  • an iron skillet
  • a spoon
  • a crescent-shaped chopping knife
  • a chopping board

Procedure

Take some nice zucchini flowers and fill with: cooked meat, cooked salami, finely minced parsley and garlic; eggs and grated cheese.

Deep fry in oil and serve very hot. A new type of caponèt, another invention of our gastronomic panorama.

Curiosity

 

This time it is easy to find a link between the capons that are served for Christmas and our spring cockerel. Indeed, as those capons no longer… cock as roosters….

The filling of this caponèt is put in unfertile zucchini flowers, and this is where the name comes from.

Another example for the use of this product that is apparently secondary otherwise useless, is that is result is very pleasant.

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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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