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Recipes

Toma

January 25, 2011

TOOLS

  • a casserole
  • a strainer
  • a ‘fassella’
  • a teaspoon
  • a spoon

INGREDIENTS

  • 2 liters of sheep milk
  • 1/2 liter of goat milk
  • 1 tablespoon of rennet
  • salt

PROCEDURE

Whereas “tome” can be made of cow milk, sheep milk and goat milk; we will talk about the classic “toma” of the Alba region, the one made of sheep and a small percentage of goat milk. Milked at night it mus be stirred and filtered in order to remove all foreign matter (hay, hair etc. … ). Add a tablespoon of rennet and salt, mix and let it rest to the following day. Take the coagulated milk and put it in the “fassella” (container with holes that is placed on a sort of tripod). Let drain (during springtime from this whey giuncà is made), after 12 hours take it out of the container and turn it upside down. After five or six hours take it definitely out of the container and lay it on hay or on canes and let mature for other 5 or 6 days turning it and changing its position.

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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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