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Recipes

The timballo di pere Martine

August 8, 2011

Ingredients

  • 150 gr of corn flour
  • 75 gr of wheat flour
  • three egg yolks
  • 100 gr of sugar
  • 100 gr of butter
  • 500 gr of ‘Martine’ pear
  • half a bottle of Dolcetto wine
  • 300 gr of sugar
  • a piece of cinnamon
  • ten cloves

What to prepare

  • a sifter
  • a rolling pin
  • a salad bowl
  • a rectangular shaped baking-pan

Procedure

Finely sift 150 grams of corn flour add 75 grams of wheat flour, three egg yolks, 100 grams of sugar, 100 grams of butter.

Blend and stretch out the dough with the roller until the thickness is about 1 finger. Put the dough in a rectangular pan after having buttered the base and the walls and fill with “Martine” pears, which have been previously cooked after having peeled and cut into small pieces with a great amount of sugar, a generous amount of wine, cinnamon and cloves.

Then cover with the remaining dough. Bake in the oven at a medium temperature increasing the heat latter on until it is cooked.

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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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