Bra cheese has gotten its name from the town of Bra, that was in the past the biggest center for seasoning and selling this cheese. It was in Bra that, back then, the cheese was born. According to Delforno, the cheese was born very long ago and the old piedmontese cheese-makers don’t remember any other kind of cheese produced in this zone.
Langa Flavoursby enricosuperadmin
Ingredients For the pastry 250 g 00 flour 150 g butter 1 egg 150 cc water (1,5 dl) salt For the filling 6 eggs 200 g cream 300 g sweet gorgonzola 2 leeks 150 g smoked bacon 30 g butter salt pepper grated nutmeg What to prepare a little pot a pan a bowl a… [Continue Reading]
The Raschere has got its name from the Ruscharia region (as said by Bertaldi in 1620), that includes the Raschera lake, at the feet of mount Mongioie, and the Rascaira Alp, in the commune of Magliano Alpi.
Ingredients four liters of well water one kilo of pork’s head (with ear) salt one onion four garlic cloves 100 gr of anchovies a handful of parsley a rosemary shoot oil one bay-leaf one glass of vinegar five sliced sweet peppers What to prepare a pot a chopping board a crescent-shaped chopping knife a bowl… [Continue Reading]
According to someone, the name “Toma piemontese” comes from the french “Tom “Tomme”, that indicate similar cheeses made in the Savoie.
Ingredients 400 g medium-fat pork meat 200 g pork liver 100 g sausage 80 g grated parmisan one egg yolk 10 juniper berries nutmeg cinnamon salt pepper pork omentum (risèla o retìna) (or a Savoy cabbage) olive oil and butter a small glass of gin Procedure Mince carefully the meat and liver; then add the… [Continue Reading]
Characteristics Production zone Provinces of Cuneo and Torino. Characteristics Cheese of cow’s milk, if necessary with ovine and oat’s milk, with soft and raw dough. Shape and Dimensions Round, almost flat, with 10-15 cm diameter. Maximum high: 2 cm. It weighs 150 to 300 g, depending on its dimensions. The rind is wrinkled, yellow-white with… [Continue Reading]
Ingredients 4 egg yolks 100 g sugar 30 g flour half a liter of milk 100 g peeled hazelnuts vanille or lemon peel a small glass of cognac Procedure Peel the hazelnuts, after having put them in very hot water, and dry them with care. Then crush them in a mortar, until they become a… [Continue Reading]
Characteristics Fat cheese with fresh dough produced with ovine milk, sometimes 100%, sometimes less, down to 60%, when mixed with cow’s milk. Shape and dimensions Cylindric shape with a diametr of 10-15 cm, 3-4 cm high. One mould weighs 300 to 400 grams. Without rind, white if fresh, sometimes light yellow, if seasoned. Looks of… [Continue Reading]
INGREDIENTS For the Barolo sauce: 1 liter of Barolo 2 stems of celery 1 big shallot 1 garlic yolk 1 sprig of rosemary 1 laurel leaf (it will be taken away) 3-4 grains of pepper some leaves of marjoran a big slice of pepper For the rice: 300 g Carnaroli rice 1 shallot 1 sprig… [Continue Reading]
Bra cheese has gotten its name from the town of Bra, that was in the past the biggest center for seasoning and selling this cheese. It was in Bra that, back then, the cheese was born.
Ingredients 300 gr of wheat flour 200 gr of butter 200 gr of sugar a whole egg butter 100 gr of cherry or apricot marmalade the white of one egg beaten 100 gr sweet almonds sugar What to prepare a cake-tin a wooden spoon Procedure Mix 300 gr of wheat flour, 200 gr of butter,… [Continue Reading]