|
|
Food |
Cheese
| Salami |
Wine |
Travel |
Italian Food
Monferrato -
Photo (c)
emmedibi33
Piedmont Recipes
Typical food from Piedmont include:
Agnolotti al burro e salvia: envelopes with a lean
meat-herb filling served with fresh sage leaves sautéed in
butter and grated Parmigiano Reggiano.
Fritto misto piemontese or fricia: this deep-fried
banquet includes lamb, chicken, veal, liver, brains,
sweetbreads, pig's feet, sausages, artichokes, cauliflower,
zucchini, mushrooms, apples, pears, cheese, dumplings, almond
biscuits, though possibilities don't stop there.
Grande bollito misto piemontese: various cuts of beef
and veal, including tongue and head, simmered with hen,
cotechino sausage, onions, celery, carrots and served with
bagnet verde (sauce of parsley, garlic, anchovy, breadcrumbs) or
bagnet ross (peppery hot and red from tomatoes).
Insalata di carne cruda: finely chopped raw beef or
veal marinated briefly in olive oil, garlic, lemon juice, served
with salad greens or, in season, shaved truffles.
Panissa: risotto tinted with Barbera, braised with
reddish borlotti beans, pork rind and salame alla douja, typical
of Vercelli; paniscia of nearby Novara is subtly different.
Polenta cùnsa: cornmeal mixed with Fontina and toma,
topped with butter and grated grana.
Trota alla salvia: brook trout braised in white wine
and vinegar with bay leaf and fresh sage.
Zabaione or zabaglione: egg yolks whipped with sugar
and Marsala into a delicious cream, which also flavors ice cream
and semifreddo.
|
