Chick peas and tripe soup                                                          Cisrà                                  ...
Veal in tuna fish sauce: Vitello tonnatoRound of beef (veal) kg 1onion 1carrot 2sticks of celery 2parsley 4/5 sticksfor th...
Add the bread (after squeezing it from the vinegar) add salt, pepper and extra virgin oliveoil.Mix all ingredients togethe...
let it cook for 25/30, until it is tender.In a food processor blend the pepper, filter it and strain to remove fibers.Clea...
Bio: Sandra Salerno. Torinese, 43 anni. Cuoca autodidatta, Sandra è food writer,fotografa per passione e consulente enogas...
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Un Tocco Di Zenzero Recipes

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Italian Recipes special for Barbera wine

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Un Tocco Di Zenzero Recipes

  1. 1. Chick peas and tripe soup Cisrà 6 SERVINGS ceci (Garbanzo beans) (dry) two handful leeks or onions 4 potatoes 2 tripe 400 gr carrots 2 celeries 2 sticks pumpkin 1 piece cabbage few leaves baking soda 1 teaspoon salt & pepper as neededleave the chick peas in cold water and baking soda the night before. Before cooking,rinse under cold running water, drain.Chop celery, pumpkin, potatoes, cabbage and 2 leeks, toss in a big saucepan, cover withwater.Brown the other two leeks (or onions) thinly chopped and add tripes. Stew for about 10minutes, pour leeks and tripes in the saucepan together with the chopped vegetables andchickpeas. Cook for about 3 or 4 hours, chickpeas must be soft and broth gets thinner,though, being a soup, it must not be too dry.Serve hot with extra virgin olive oil and fresh ground pepper. It’s delicious. °Sandra Salerno www.untoccodizenzero,it °
  2. 2. Veal in tuna fish sauce: Vitello tonnatoRound of beef (veal) kg 1onion 1carrot 2sticks of celery 2parsley 4/5 sticksfor the sauce (salsa tonnata)tuna fish gr 300 (dried)capers preserved under salt gr 20+20 the best ones are from Pantelleria island!anchoves sott’olio 6 filletsparsley 1 clumpcold broth about 150 ml (you can use the broth where you’ve been coking the meat)Preparation: wash and chop the vegetables. In a large pot of boiling and slightly saltywater, add all the vegetables, thinly sliced. Add the meat and cook it for 25 minutes.Remove from the broth and leave it to cool, then cut it into fairly thin slices.For the sauce: blend together tuna fish, the anchovies, 20 grams of capers. If needed,add salt and pepper. Pour the sauce over the meat, add some cappers and parsley as adecoration.Green anchovies and “tomini” Salted anchoves 12 parsley a clump bread 50 gr as needed white wine vinegar as needed 1 clove of garlic salt as needed Extra Virgin Olive Oil as needed Soak bread in vinegar. Clean and rinse the anchovies under cold running water, then soak them in a mix of vinegar and wine; drain and set aside. Carefully rinse parsley and only use the best leaves. With a sharp knife chop it carefully, together with the anchovies and the garlic. °Sandra Salerno www.untoccodizenzero,it °
  3. 3. Add the bread (after squeezing it from the vinegar) add salt, pepper and extra virgin oliveoil.Mix all ingredients together, pour in a glass bowl, add the anchovies. If needed, add moreolive oil.They are even tastier the following day. They can be kept 8/10 days.Tomini:with the same suace you can dress the Tomini or else you can use it with Bollitomisto (boiled veal), another typical Piedmontese dish!Curiosity: the acciuga al verde was one of the typical dishes of merenda sinòira, thelate-afternoon snack during summer time, usually at 6pm, before re-starting working inthe fields. Often the peasants would keep working until late at night. Peppers and anchovies: puvrun e acciughe Red Bell Pepper 1 Garlic 1 clove Vegetable Stock 300 ml Salt & Pepper as needed extra virgin olive oil 2 table spoons for the anchovies salted anchovies 1-2 per person extra virgin olive oil cultivar Taggiasca 1 spoon garlic 1/2 clove salt if neededRinse under cold running water the pepper, clean it, cut it into slices and then dice it. In anon stick saucepan put two tablespoons of olive oil and the garlic clove. Add pepper and °Sandra Salerno www.untoccodizenzero,it °
  4. 4. let it cook for 25/30, until it is tender.In a food processor blend the pepper, filter it and strain to remove fibers.Clean the anchovies, rinse them under cold running water, drain, then and add oil, saltand half clove of garlic.Serve warm in little aperitive glasses, rolling up anchovies on small forks. Serve alsowith toasted and greased bread croutons. Parmesan Pastries: Pasticcini al parmigiano flour 0 200gr butter 200gr parmigiano reggiano grated 200gr salt a sprinkle cacao fava bean roughly chopped 1 table spoon Pimenton de la Vera 1 table spoon (can be replaced with sweet paprika) preheat oven at 200° blend together all ingredients, form into small “meatballs”, being careful not to heat too much the butter. To flavor with chocolate flakes and paprika, just add these two ingredients to part of the blend. Cook in preheated oven not longer then 7/8 minutes. °Sandra Salerno www.untoccodizenzero,it °
  5. 5. Bio: Sandra Salerno. Torinese, 43 anni. Cuoca autodidatta, Sandra è food writer,fotografa per passione e consulente enogastronomica. Il suo blog soffia quest’annosulle 6 candeline e ormai è diventato una piccola enciclopedia culinaria, nonché unluogo di incontro per gli appassionati. °Sandra Salerno www.untoccodizenzero,it °

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