Some Piedmontese Recipes
- Donata Lewandowski Guerra Jan 19, 2005 10:57 AM
I was reorganizing my recipe collection (a New Year's resolution), and thought I'd share some of my mother-in-law's recipes since I typed them up on the computer.
Hope you enjoy them!
2 egg yolks
4 oz. oil plus 1/3 plus 1/3 as needed
Add oil by drops. When really thick,
add 1 whole lemon, strained
Take 2.5 cans of tuna, drained, and use half
for this recipe.
Process with 3 T butter, softened
Add 3 T of mayonaisse (soup spoons)
Boil 4 large red potatoes. Cut into pieces.
Boil 4 small carrots. Cut into pieces.
Add 6 cocktail onions, cut up.
Add small, strained can of peas.
Boil 5 eggs.
Add ½ can tuna to yolks.
Add 9-10 anchovies (1 1/3 per yolk).
Add 4-5 small parsley bouquets.
Chop well, but do not puree.
Add 2 T mayo to mixture.
Fill halves and top with olive for each.
Put on bed of lettuce.
BAGNA CAUDA (SMALL AMOUNT)
2 ½ T butter
2 cloves garlic, crushed
2 T red wine vinegar
Heat first 4 ingredients in pan. Add vinegar.
PEPPERS WITH BAGNA CAUDA
Broil 2 peppers, peel, pour bagna cauda atop.
1 med. onion, cut up
4 T oil
1 lb. red meat slivers
2 peppers, cut in small pieces
3 tomotoes, chopped
tomato paste, water
Fry onion in oil, remove, add meat and stew
until cooked, about 5 minutes, remove.
Add peppers and cook 5-10 minutes.
Combine all in pan.
Add paste and water.
Cook slowly 15-20 minutes.
½ liter milk
1 lemon, grated
2 rounded, regular T sugar
1/2 cup Cream of Wheat minus 2 T
Spread onto plate, refrigerate.
When hard, dip in beaten egg, breadcrumbs.
Fry in oil.
The bagna caude is good used as a dip for vegetable crudite. Serve with beer to cut the oil in the tummy.
Bagnèt - use it as you would "normal" pesto, including keeping it around to add as a flavoring to sauces, soups, and dressings you make.
make a pesto of:
1 bunch parsley, cleaned
8ish cloves garlic
1/3 cup olive oil
Keep in a jar in the fridge, protected by smoothing the top and adding enough olive oil to cover. ok, that's veciaja scòla style: you can just use a lid.
Bagnetto verde - use as a relish on boiled meat (like left over from stock making)
Make a pesto of:
1 bunch of fresh parsley
an oz or two anchovies
one spoonful of capers
1/3 cup olive oil
several cloves garlic
a few tablespoons vinegar
consistency should be runnier than the bagnet