Known and appreciated among white truffles for its intense and delicate smell, the kind of truffle that grows in the rocche in Roero has a regular round shape, and a white-yellowish colour because of the sand it grows in. It grows in the suggestive and wild Rocche, down their steep sides, where all the ground… [Continue Reading]
Langa Flavoursby Langhe.net
Ingredients 8 trout fillets 3 glasses of Barolo 1 little ladle of roast sauce white flour butter extra virgin olive oil Procedure Wash and dry with care the trout fillets. Dredge them slightly with flour and fry them with oil and butter on high fire. Once they are cooked, take away from the pan the… [Continue Reading]
Plants are cultivated in shape of bushes, 250 to 400 plants per hectar; the maximum harvest can be 35 quintals per hectar.
INGREDIENTS 1 kilo 00 wheat flour 12 eggs one glass of maize flour salt PROCEDURE Put the flour on a pastry board, giving it the shape of a volcano, and put in the hole eight whole eggs and four yolks, then add a bit of salt. Knead carefully until the dough is strong and elastic…. [Continue Reading]
The Langhe produce one third of all the hazelnuts of the province of Cuneo; their total harvest is of 80 thousand quintals a year. The local kind of hazelnut is the Gentle Round Hazelnut of the Langhe (of the Corylius Avellana species), with an excellent and delicate taste, easy to peel and to preserve. Already… [Continue Reading]
Ingredients 600 g corn flour 2 liter water salt Procedure In the traditional copper pot, or in any other pot, make the water boil and salt it. Very slowly, add the sieved flour, continuously stirring with a wooden spoon. Keep stirring, trying to prevent lumps from coming out, until it’s ready, i.e. when it has… [Continue Reading]
The white truffle from Alba finds its perfect environment in oak tree woods, but it’s possible to find it on river banks, or near streams, where there are willow trees and poplars. Sometimes it can be found near linden trees. Of course, it needs the right ground to grow: a calcareous one would be… [Continue Reading]
INGREDIENTS one hare already ripen and ready to be cooked 2 bottles Nebbiolo 2 carrots 2 stalks of celery one onion 2 garlic yolks rosemary 2 leaves of laurel 6 cloves a piece of cinnamon 4 juniper berries 30 g butter 50 g lard olive oil PROCEDURE The hare must be rightly prepared before cooking… [Continue Reading]
Ingredients 1 kg of fontina cheese milk ten egg yolks 100 gr butter white truffles from Alba (optimum is 20-30 gr pro-capite) What to prepare A narrow and tall casserole a casserole with a round bottom for the bain-maria a wooden spoon Procedure Dice the fontina cheese and place in a tall container covering it… [Continue Reading]
Truffles are the kings of local cuisine, whose character is that of an autumn cuisine.
Ingredients half a kilo veal meat 6 garlic yolks the juice of two lemons olive oil salt just powdered pepper one Alba white truffle Procedure Clean the meat, cut it in pieces and mince it; you can also have it minced by the butcher, but the shortest the time between the cutting and the preparation,… [Continue Reading]
The history of truffle offers many surprises. It’s present in Mediterranean cultures from very ancient times: in the Bible (Genesis), Giobbe is referred to as a “dudaims” eater; the Greek created the name “ydnon”, from which idnology (science of truffles). The best names of Latin and Greek culture can be joined with truffles: Plutarch considered… [Continue Reading]