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Jan 19, 2005 10:57 AM

Some Piedmontese Recipes

  • d

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.

Add mayo.


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.


2 ½ T butter
2T oil
2 cloves garlic, crushed
6 anchovies
2 T red wine vinegar

Heat first 4 ingredients in pan. Add vinegar.


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

Boil mixture.
Spread onto plate, refrigerate.
When hard, dip in beaten egg, breadcrumbs.
Fry in oil.

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  1. r
    Reared on Home Cookin


    The bagna caude is good used as a dip for vegetable crudite. Serve with beer to cut the oil in the tummy.

    doe pì:

    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