THE "CABIETTES" OF ROCHEMOLLES

The "Cabiettes" of Rochemolles are a traditional recipe of Valle di Susa. Rochemolles is a fraction of Bardonecchia in the mountains near Turin.
One of the recipes from the Piedmont mountain flavor and hearty. The "cabiettes" are small nettle gnocchi served with cheese and onions, the characteristics of the tradition of this dish is that the potatoes are mixed raw, then cooked together with dumplings, a characteristic that unites the "Calhetas" of nearby Chisone .

INGREDIENTS FOR 4 \ 6 PEOPLE
- Potatoes 1 kg
- Rye flour 250g
- Nettles 200 g
- No onions 4
- Breadcrumbs 90 gr
- Butter 80g
- Toma Piemontese 80 gr
- No 2 eggs
- Salt

METHOD

Wash very well the nettles and chop very finely. Then peel the potatoes dry wash and grate into a bowl. Finely chop the Toma Piemontese and add it to the winds and chop the potatoes to add a whole egg and a yolk, rye flour and a pinch of salt.

Knead until mixture is bound and solid let it rest in the fridge for at least an hour. Return while the dough rests, prepare the sauce. Clean the onions and cut into Julien fry them in a pan with 40g of butter over low heat and add salt and cook for about 15 minutes.

Make dumplings with the mixture of nettles take big shots as a fair fist roll them to make sticks and chop obtaining of dumplings rather small. Distribute the dumplings on a wooden board covered in flour to keep them from sticking.

Lead to demolition a pot with salted water throw "cabiettes" not just come to the surface drain them with a slotted spoon and place in a buttered baking dish dressing dumplings with a piece of fried onions.

Continue alternating layers in this way "cabiettes" sauce of onions, then sprinkle with the breadcrumbs and the remaining butter flakes.
Bake for 30 minutes at 180 ° C and serve hot

To accompany the "cabiettes" I can recommend you a mountain wine as Ramìe of the nearby Val Chisone.

THE PLIN (FILLED PASTA)

The PLIN are a typical product of Piedmont cuisine, particularly the Cuneo area and the western Piedmont.




In Piedmontese dialect the plin is the pinch, as this term is derived the name of this egg pasta filled with roasted meats, the plin is the pinch that is given to the pasta.

The Plin are cooked in boiling water and fried with butter and sage sauce or gravy.

But to fully appreciate the taste, tradition has it that you may taste on a napkin with no seasoning. During the event the Gustadom Asti you can taste the plin served in this way.

THE RECIPE OF PLIN

INGREDIENTS FOR 6 PEOPLE
For the pasta of the plin

500 g wheat flour
5 eggs
extra virgin olive oil
salt

For the filling of plin

300 grams veal roast
300g roast pork (thigh)
200 gr rabbit meat
300 grams of spinach
3 eggs
200 grams of Parmesan cheese
1 carrot
1 celery
1 onion
1 clove garlic
1 glass of dry white wine
broth
extra virgin olive oil
butter
rosemary
salt
pepper

PREPARATION
Sauté celery, carrots and onions, add the meat cut into small pieces, garlic, rosemary, salt and pepper.
Pour over the white wine and let evaporate. Cook the meat by covering with a lid adding broth if needed. Once cooked and cooled, chop finely, add the spinach and squeezed, Parmesan.
Mix well with eggs, salt and pepper and set aside.
Prepare the dough with flour and eggs, finely pull and prepare the strips. Place the stuffing balls the size of a hazelnut. Fold the dough to cover the filling, trim it with the wheel cutter and seal the spaces between the fillings of plin with the classic pinch. Separate finally agnolotti with Wheel.
Cook in boiling salted water for 3 to 4 minutes and serve with the sauce you want.

ROAST MEAT WITH LANGHE HAZELNUTS

The recipe of the roast veal with hazelnuts from the Langhe is a typical dish of the surroundings of Alba but it is prepared in the whole Piedmont . The combination of the taste of hazelnuts fits perfectly with the flavor of the meat.

INGREDIENTS

800 grams of veal
100 grams of Gentile delle Langhe hazelnuts IGP
50 grams of butter
pint of milk
half an onion
2 or 3 tablespoons Marsala
salt
80 gr Flour
water

PREPARATION

Clean and cut the onion into small cubes . In a large pot , brown the onion in the butter , then put the nut of veal and let it brown the meat well .
Wet conil Marsala wine until completely evaporated. Season with salt and add the milk and chopped hazelnuts from Piedmont previously .
Cook for at least 120 minutes.
 Remove the nut of veal and set aside.

Bring the sauce to a boil , in part to prepare a roux with flour and water, mix well , adding water until you have a smooth batter , then pour in the sauce to boil and cook for a few minutes.

Cut the meat into slices and serve with roasted hazelnuts of the Langhe coated with the sauce and garnish with a few whole hazelnuts .

On this blog visitpiedmont.blogspot.com we try to spread the traditional recipes in the belief that this will spread the culinary culture that is true culture . Come back often and visit us to discover ever new recipes and historical trivia about the Piedmontese cuisine.

Agnolotti with Jerusalem artichokes

The agnolotti pasta with Jerusalem artichokes are a typical recipe of Piedmontese cuisine which bring together two goodies agnolotti (or ravioli) and the Jerusalem artichoke, which is widely used in the recipes of Piedmont.

The Jerusalem artichoke is rich in vitamin A, which is essential to the eye and useful for cell differentiation. It also contains a high percentage of B vitamins, valuable in cases of general debility.
It also contains inulin which, combined with water, has the unique property of giving a feeling of satiety.

In Piedmont is almost a must to enjoy the tupinambur (or ciapinabò) in the wet and cauda is produced between September and November, especially in the municipalities of Carignan and Moncalieri (Turin).




DIFFICULTY ': MEDIA

INGREDIENTS FOR 4 PEOPLE

FOR THE DOUGH

- 300 grams of flour
- 100 grams of spinach
- 2 eggs

FOR THE FILLING:

- 800 g of artichoke
- 50 grams of grated parmesan
- 1 egg
- 1 sprig of thyme
- 10 g of butter
- salt

FOR THE SAUCE:

- 50 grams of grain
- 1 sprig of thyme
- 40 grams of butter

PREPARATION

Clean the artichokes and cut into cubes.
Melt the butter in a saucepan , add the Jerusalem artichokes and a sprig of thyme, sauté for 4-5 minutes.
Cook with the lid on for another 10 minutes , spraying with a little water, add salt.

Remove the thyme and pass the Jerusalem artichokes in a blender , add the egg, cheese and salt.
Clean the spinach and cook in a little lightly salted boiling water for 5 minutes. Squeeze them well and chop. Place the flour on a pastry board , place the eggs in the center, add the spinach and mix until the mixture is smooth and homogeneous.

Roll out the dough with a rolling pin on a floured table well into strips about 15 cm. Using a spoon, place dollops of the filling of the Jerusalem artichoke . Cover with another strip of dough and seal the sides of the filling with the pressure of the fingers. Cut rectangles of many 4 x 4 cm side with the toothed wheel .

 Cook the ravioli with artichokes in boiling salted water . Drain and serve topped with butter and cheese flakes.

On this blog visitpiedmont.blogspot.it we try to spread the traditional recipes in the belief that this will spread the culinary culture that is true culture . Come back often and visit us to discover ever new recipes and historical trivia about the Italy Piedmontese cuisine.

AGNOLOTTI RICE AND CABBAGE

Agnolotti rice and cabbage is a typical  Piedmontese cuisine dish, from their traditional country and represented an alternative to the piedmontese agnolotti traditionally richer and a lot of meat filling that is in the gravy which is traditionally used to season them.

INGREDIENTS FOR 6 PEOPLE

For the dough:
- Flour 500 gr
- EGG # 3
- MILK
- 1 tablespoon olive oil n

FOR THE FILLING
- CABBAGE n 1
- RICE 300 g
- BEEF SOUP
- EGG # 3
- SALE

FOR THE DRESSING:
- BUTTER
- SAGE
- Grated parmesan cheese

PROCEDURE:

At the center of the flour in a crown break the eggs, pour half a glass of milk, oil and a glass of warm water.
Knead until dough is smooth. Cover with a bowl and set aside.

Boil the cabbage in salted water, drain and chop. Cook the rice pilaf according to the method in the broth.
Mix the rice with chopped cabbage, eggs and salt.

Roll out the dough until you get a thin sheet. With the aid of the sac a few dollops of stuffing to make regular distance of about 1.5 cm. Brush with egg yolk to the filling around the edges for ease of closing. Cover with the other dough, and press the edges with the cutting wheel to cut the agnolotti.

Cook the agnolotti rice and cabage in salted water or broth and season with butter and sage and parmesan cheese.  

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

PILOT

The recipe of the pilot is typical  of the town of Pragelato, in the Chisone Valley in the province of Turin. Pilot is typical dish of Piedmontese cuisine is usually served with bacon or prosciutto. 

INGREDIENTS FOR 4 PEOPLE:
- Potatoes  n 8
- Milk 1 lt
- Pancetta 100 gr
- N 2 eggs
- 1 onion
- 300 g flour

PROCEDURE

Grate potatoes and drain them from starch;
Cut the onions and bacon in joulinne and brown them in a pan for about 10 minutes.
Add grated potatoes to the milk, 2 eggs, flour and fried onions, mix well until you get a good mixture that should not be too hard.
Fry the dough in a pan with hot oil. Pour the batter by spoonfuls to form small pancakes.
Serve the 'pilot' golden brown and accompanied with bacon or ham.


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

TAGLIOLINI PASTA

"Tajarin" in piedmontese dialect or "tagliolini" in italian, are long fresh egg pasta and represent one of the Piedmontese cuisine specialities expecially between the Langhe hills. They are a kind of noodles but much more purposes.

It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato.


Even today  "Tajarin" are often simply perfumed with truffle or flavored with a ragout of offal (at langarola).

INGREDIENTS:


-sifted flour 500 g
-whole eggs 2 and 4 yolks
-1 teaspoon of oil and a pinch of salt.

PROCEEDING

Kneading all ingredients well. Wrap the dough in a cloth dampened previously water lukewarm. Leave stand for a couple hours.

Kneading another time  and route with the mattarello up to get a very thin Browse. Rolling the browse until you get a sort of pulp salami. Cut Tajarin thin as hair  with a knife.

Open well the "Tajarin" on a tray with lot flour and let dry slightly.

Cook in abundant saltwater for not more than 3\4 minutes and dress to pleasure with:


-game sauce
-with white truffle 

TARTRA

The tartrà is a pudding made with poor ingredients and is a quick and easy recipe to prepare.

INGREDIENTS:

- 1 / 2 liter of milk
- 4 whole eggs and two red
- 2 dl cream
- 3 tbsp Parmesan cheese
- 1 onion
- 50 g butter
- Rosemary, sage and bay leaves
- Salt

PROCEDURE

Melt the butter in a saucepan with the herbs and onion, chopped roughly.
Add cream and cook for few minutes over low heat.
Season with salt and strain the mixture and allow to cool.

Beat eggs and egg yolks in a bowl with the Parmesan cheese, and milk slightly warm.
Now incorporating the mixture with the cream and butter.

Pour into buttered tins and bake Tartre in a water bath in oven at 180 degrees for 30 minutes.

It 's a very old recipe of traditional piedmontese cuisine , seems to have originated around the year one thousand. Today it is often proposed as a starter with the bagna caoda, but was once used as a main dish.

All recipes from Italy Piedmont on http://visitpiedmont.blogspot.com/.