Discover how to pair products to enjoy an authentic Piemontese food experience.
Typical dishes of the territory are a legacy of a long forgotten past. They are traditions handed down over time, characterized by strong elements of cultural identity.
Sometimes great recipes were born from the creativity of chefs who, forced to work by using their imagination in times of scarcity of products or just plain hunger, transformed simple ingredients into tasty and fascinating dishes.
Working with the renowned Italian Food Style Education Culinary Institute and the University of Gastronomic Sciences in Pollenzo, the ancient flavors of Piemonte have come alive for you to try at home!
Ingredients (4 people)
Procedure
Final preparation and serving
Assemble the dish by placing the roman lettuce leafs in the center with the asparagus, the Robiola DOP cheese cubes and the Piemonte PGI candy hazelnuts, finally season everything with the vinaigrette.
Cook the Tajarin in salted water for about 2 minutes, then take it out from the water and sauté it for few seconds in a pan with the vegetable ragout, incorporating the tomatoes. Lastly mix in the grated Parmigiano Reggiano, a drizzle of EVO oil and serve garnishing with the asparagus tips, the slightly open zucchini flowers and a few drops of EVO oil.
Turn the oven on, set it at 175°C and heat the veal bites for 4 minutes. Pour the sauce in the plates, lay the meat bites at the centre, garnish with the vegetables and decorate with fried parsley leaves.
To be completed.
With a pastry bag make a small froth in the center of which you will put a teaspoon of cherry jam, cover with more goat cheese giving a nice shape. Season with a few drops of balsamic vinegar.
Put onion, meat, zucchini and quail's eggs in a bowl, cover with the warm mix of wine and vinegar, store in a fridge for 6 hours. Serve it chill.
Put the risotto in a dish and garnish it with the zucchini sauce and the Raschera DOP cheese fondue. Serve it very hot.
Place a slice of rabbit roll in a dish, garnish it with a spoon of sauce and add the salad aside.
As soon as the peach is chill, serve it in a dessert plate or a cup. Garnish it as you wish (e.g. with a table spoon of sabayon on top or a little scoop of vanilla ice-cream aside).
Place 50 gr. of Castelmagno DOP cheese fondue in a bowl, add some slices of white truffle to 2 breadsticks, serve hot.
Divide the "Vicciola" veal tartare into 4 portions, place them on the Parmigiano Reggiano wafers and serve with a nest of fried angel-hair noodles aside.
Cook the gnocchi in salted water. As soon as the gnocchi start floating, drain them and briefly sauté them in the sauce. Serve hot.
Put in the center of the plate a spoon of "Cugnà" compote, some slice of chiken brest and garnish with the fried mushrooms.
Place a piece of cake on a plate and garnish with the sabayon just taken off the heat.
Slice the lard, arrange the slices in a round shape on a plate and place a warm chestnut in the centre, drip the honey onto the lard and chestnuts and decorate with edible flowers and sprouts.
Place the Caponet on a plate and garnish with a tablespoon of Tome Piemonte DOP cheese fondue on top.
Cook the Agnolotti in salted water for about 2 minutes and dress with aromatized butter, serve with some drops of wine reduction.
Place the veal cheek in a plate, cover it with a spoon of its sauce and add a portion of polenta gnocchi aside.
On a baking tray spread 5 layers of approx. 0.3 mm height each, one over the other: a first layer of mass, then a second one of Gianduja cream, a third one of mass soaked in the Gianduja dip, a fourth one of Gianduja cream. Top with a fifth layer of mass soaked in the dip, blast chill and frost with a toffee sauce or chocolate nappage. Take out off the freezer and cut the cake into squares of about 2 cm lenght and serve it decorated as you like.
Ingredients
Prepare a vinaigrette with EVO oil, salt and vinegar. Roughly chop some Piemonte PGI roasted hazelnuts, cut the Robiola d'Alba cheese into cubes, cut the celery into slices and mix everything with the vinaigrette.
Start by deglazing rice with a tablespoon of vinegar, then start cooking by adding vegetable stock t.t. As the rice is cooked, stir some slices of goat cheese and serve with some roughly chopped Piemonte PGI roasted hazelnuts on top, together with few drops of acacia honey.
Cut off the fat from the meat, tie and sear the meat on high heat in a roasting pan with a drizzle of EVO oil. Add carrots, celery and onions cut into a large brunoise; keep roasting and drizzle with white wine. Let the wine evaporate by 30% and add meat stock to cover the meat, then add the bayleaf. Continue to cook covering the pan with a lid. When the meat is done, keep it in a warm place, deglaze the cooking liquid, add 2 tablespoons of Piemonte PGI hazelnut paste, strain it and let it thicken till you obtain a smooth sauce. Place some this slices of roasted meat in a plate and cover with the hazelnut sauce.
Whip butter and sugar together in a mixer at the highest speed. Add the eggs a little at a time, still using the mixer but at a lower speed. Remove the compound from the mixer, add the previously sifted white flour, cornmeal, baking powder and salt, folding them in with a wooden spatula. Add the ground Piemonte PGI hazelnuts and the Piemonte PGI hazelnut cream. Bake at 170°C for about 60 minutes.
Sweet side
Savoury side
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