WALLISSHUPPA

The wallishuppa is a typical dish from Piedmont. Comes from the tradition of Walser, an ethnic minority that inhabits the north of Piedmont close to Switzerland, more preciselyaround the Monte Rosa.




DIFFICULT ': MEDIUM


INGREDIENTS FOR 4 PEOPLE

350 g onions
350 gr bacon
beef broth 1 l
toma 250 g
200 g of rye bread
100 g butter
cinnamon



PROCEDURE:
Wash and peel the onion, cut into slices with the bacon.

Place the rye bread slices on a baking sheet, lie above the Toma cut into cubes and toastin the oven.

Cook the onions with the butter and sugar in a saucepan, combine to complete browningthe bacon, fry leave.

Put one part of the compound on the bottom of the earthenware bowl, cover with a slice of bread and Toma, superimposing several layers continue to fill up the bowl

Finally pour over the broth and bake time to brown the top slightly, before serving sprinklethe surface with melted butter and cinnamon.

Serve Wallishuppa piping hot.

The typical piedmontese cuisine recipes on: http://visitpiedmont.blogspot.com

CISRA'

The CISRA' is a typical dish of the Langhe, comes from the tradition of the poor Piedmontese cuisine. It seems that once the land of Dogliani, in the Langhe, during the feast of the holymembers of religious brotherhoods offered this hot and hearty soup made ​​with tripe andchick peas to visitors coming from distant places through long marches.
The fair of the saints and the CISR still held every year in Dogliani November 2.

DIFFICULT ': MEDIUM

INGREDIENTS FOR 4 PEOPLE:
400 g of tripe (or 200 g of pork rind)
200 g of dried chickpeas
200 g of potatoes
400 g leeks
2 stalks of celery
half cabbage
1 white onion
salt
black pepper
rosemary
extra virgin olive oil


PROCEDURE
Put the chickpeas in a bowl of warm water at least the night before preparation to soften them well.

Sauté the onion in olive oil previously chopped, then add the leeks, potatoes, celery and cabbage, all chopped finely.
Sauté for 5 minutes, then add the tripe, cut into pieces and left to soak the chickpeas inwater overnight and then drained.
Cover everything with water, salt, pepper and a pinch of chopped rosemary and boil.
At this point, reduce heat and cook for 3 hours over moderate heat, stirring occasionally.
Pour into bowls and serve  CISRA hot.Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

THE CREAM TRUFFLES

   INGREDIENTS FOR 6 PEOPLE:

- POTATOES 500 g
- MILK 300 gr
- 250 g leek
- 120 g cream
- Piedmontese white truffle
- 12 slices of bread n
- SOUP 1 lt
- OLIVE OIL
- SALT

PROCEDURE:

Wash and clean leeks, cut into rounds. Sauté the leeks in a little oil. Combine the potatoes peeled and cut into rounds. Brown slightly then pour over the broth and milk. Add salt and simmer with a lid for about 45 minutes.
Blend all the ingredients add the cream.
Serve the cream in individual clay bowls garnished with slices of truffle and accompanied with slices of toasted bread.


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

WALDENSIANS SOUP

INGREDIENTS of the waldensians soup:


for 6 people
600 grams breadsticks
150 grams Parmesan
100 grams butter
1 liters of chicken or beef broth
Nutmeg and cinnamon to taste

PROCEEDINGS:


Fry the breadsticks broken into small pieces in a terracotta dish with 50 grams of butter. Add the cheese and spices.

Pour the broth over breadsticks , and cook for 20 min. 


When the broth is dried, add the melted butter, Parmesan, and then brown in the oven for 10 min.



CURIOSITY  
The Waldensians are a Protestant movement born around the middle ages. The Waldensian movement founded by Peter Waldo is common in the western Piedmont especially in Germanasca valley and Pellice valley (near Tourin).


The original recipe was poorer. There were no breadsticks , it was used in place of them heavy bread , arranged in alternating layers with cabbage leaves. Four or five layer was then cook for five hours on the stove covered with chicken broth. After you added the spices and butter.