ANCHOVIES WITH PARSLEY

Anchovies are one of the ingredients of the typical Piedmontese cuisine, strange to say for a region far from the sea. But the reason is linked to the historic smuggling of salt that arrived in Piedmont ( the kingdom of Savoy) from France through the Alps. During those times the anchovies were cheaper and were then used to hide the salt crossing of borders.

From this tradition originate importants recipes of Piedmontese cuisine like the mythical bagna cauda or anchovies with parsil as one of the starters more typical of our tradition.

Anchovies with parsil is a simple recipe but with intense taste like bagna cauda.


INGREDIENTS FOR 8 PEOPLE

200 grams of salted anchovies
1 bunch of parsley
1 chilli pepper
1 clove of garlic
1 tablespoon of vinegar
1 cup of olive oil
Breadcrumbs

PROCEDURE

Switch the anchovies under running water opening them along the belly and carefully removing the bone.


Let them drain well.

Clean the garlic and chop finely with a knife. Finely chop the parsley and even combine everything with olive oil.

Put the bread crumbs in a bowl and pour over the vinegar, when it is well soaked add the parsley and garlic. The crumb is used to obtain a creamy mixture and tied. Add the crushed red pepper.

Arrange the anchovies in a container with high sides and cover each layer well with the green sauce.

To best enjoy this typical Piedmont cuisine appetizer recommend anchovies in green let stand for at least twenty-four hours in this way will absorb the flavor of the sauce.

Serve on a slice of toast.

You can accompany anchovies in green with a wine typical of the Piedmont mountains as the Ramìe.

Come to visit Piedmont and try all our taste and food.

THISTLE FLAN WITH BAGNA CALDA

INGREDIENTS FOR 6 PEOPLE: 

1 kg of  thistle hunchback from Nizza Monferrato 
n 4 eggs 
half cup of milk 
n 2 tablespoons grated Parmesan cheese 
Bagna caoda 

butter 
breadcrumbs 
nutmeg 
salt 
pepper 

PROCEDURE: 
Boil thistles in salted water. When they are tender, drain and cut into small cubes 
In a bowl, whisk the egg yolks with milk, thistle, pepper, nutmeg and salt. In another bowl, whip the egg whites. Combine the two mixtures turning gently. 
Pour into a baking dish or ramekins high dose has been buttered and floured. Cosargere the surface with the Parmesan cheese and bake for 30 minutes at 180 ° C. 

Meanwhile prepare the bagna caoda (for the recipe of bagna caoda click here). 

Serve warm by covering it with bagna caoda just before serving.


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

BELLA ROSINA'S EGGS

Rose Vercellana was the lover of the first king of Italy Vittorio Emanuele II. In reality it was much more than a lover, the king loved more to spend time with her than with his wife or with other lovers. Rose Vercellana was hated by the aristocracy of the time but much loved by the people that saw one of them was friendly and known as "Bela Rosin".
The "Bela Rosin" loved to cook for the king Bagna Cauda, the piedmontese rabbit and tajarin with truffles.

THE RECIPE:

INGREDIENTS FOR 6 PEOPLE
- No. 8 eggs
- Olive oil 300 gr
- N 1 lemon
- Salt and pepper

PROCEDURE:
Boil 6 eggs since dell'ebolizione making them cook for about 10 minutes. Cool and peel them under running water. Cut in half lengthwise and remove the yolk.
Have the means empty egg on a serving plate.
With two fresh egg yolks, salt, oil and lemon juice to prepare an egg mayonnaise and spread in the media covering them entirely.
Sifting through the yolks firm and wipe the mayonnaise with the proceeds to give the effect of a "rain of flowers of mimosa.
This recipe for eggs "Bela Rosin" is very suitable as a starter in the summer lunches.

VITELLO TONNATO

The "vitel tonè" is a typical recipe of Piedmontese cuisine. 
The authorship of this recipe is for, mainly from the cities of the Provincia Granda ", Cuneo, Alba. It seems that the traditional recipe dates back to 1700-1800. 
Even the great Italian chef Pellegrino Artusi inserted in his treatise on the kitchen "scienza in cucina e l'arte di mangiar bene." 
There are two variations of this recipe, a traditional hard-boiled eggs, which I reproduce below, and a faster and more modern with mayonnaise. But behind the veal with tuna sauce, there are always tuna, anchovies and capers.

 Ingredients for 6 / 8 people: 

- 1 kg Silverside of VEAL  
- 300 gr tuna in oil
- No. 6 salted anchovies
- 30 gr capers
- No. 3 eggs
- N 1 bottle dry white wine
- Olive oil
- White vinegar
- Laurel
- Sage
- Celery
- Cloves
- Salt

PROCEDURE:

Put the veal in a big pot with white wine . Add 2 bay leaves, 3 cloves and a few leaves of sage and celery cutted. Leave the meat in white wine for at least twenty four hours. During this time turning over 2 or 3 times.
Place the meat in a pot, pour, running it through a colander infusion wine and water to cover the meat well, add salt and boil for about 1 hour.
Then add the anchovies clean and cook for another 30 minutes. The broth should be reduced to about half a liter. Cook the eggs until they are boiled.
Strain the broth. Crushing trought a sieve with anchovies, tuna and egg yolks firm, add the finely chopped capers, a tablespoon of white vinegar, lemon juice and ½ cup olive oil. Mix thoroughly, and dilute the sauce with a little broth.
When it is cold finely slice the veal, arrange on a plate and cover with the sauce.


Italy, Piedmont tipical recipes.