These are the recipes of some of the most typical dishes of the Langhe, as grandmother Mariuccia has done over time.
We offer them in combination with some of our wines.
These are the recipes of some of the most typical dishes of the Langhe, as grandmother Mariuccia has done over time.
We offer them in combination with some of our wines.
250 gr for each of the following vegetables:
carrots, green beans, celery, cauliflower, spring onions, fennel, yellow and green peppers.
1 L of white wine vinegar
100 grams of oil
100 grams of salt
100 grams of sugar
Clean and chop all the vegetables. Put the vinegar, oil, salt and sugar in a saucepan and when everything starts to boil, first add the hardest vegetables, ie the carrots, then the green beans and the celery and after a few minutes add the cauliflower, fennel and baby onions, lastly put the pepper. Calculate 20 minutes
from when the first vegetables are boiling. Remove from heat, allow to cool and arrange the vegetables in previously sterilized jars.
The cooked and raw salame accompanied by artisan bread cooked in a wood-fired oven represents the classic “merenda sinoira”, a sort of Langhe ancestor of the modern aperitif that is consumed from late afternoon until … there is wine and Barbera, convivial wine par excellence, it’s just the right one!
traditional Langa salami, cooked and raw
artisan bread
Fassona meat
lemon juice
a clove of garlic
extra virgin olive oil
salt and pepper
Finely chop the meat with the knife and season it with oil, lemon, a peeled and left whole clove of garlic (which will then be removed before serving), salt and pepper without overdoing it. Stir strictly with your hands and serve immediately slicing on, if you are in the right season, the white truffle of Alba, or real ovoli, otherwise simply enjoy it this way.
a cold evening
a good company
a free agenda the next day
3 garlic heads
twelve anchovies in brine
oil
Boil the garlic in a saucepan and remove it when it is almost cooked (if you want to make the garlic less pungent, cook it in the milk). Place the drained garlic cloves in an earthenware bowl, mash it and add the oil. Heat over a very low heat until it is almost boiling, at this point add the cleaned anchovies and mix well until they are dissolved. It is served on the table using the appropriate terracotta containers and can be enjoyed with mixed raw or cooked vegetables that will be dipped in bagna caoda. The most typical are the pepper and the thistle
“Here we need people of ancient temperament, with a heart open to the celebration of a pagan rite. In short, it is an eating for initiates, from agape for a select few.” Giuseppe Lodi
plenty of patience for preparation & predisposition to experimentation
baroque taste
lamb chops
chicken breast veal ribs
brains
sausage
strand
liver
kidney
veal sweetbreads
testicles
porcini mushrooms
cauliflower
carrots
fennel
zucchini
artichokes
aubergine
apples
sweet semolina
Amaretti biscuits For the breading:
wheat flour
eggs
bread crumbs
fry oil
salt
Each component of the fried must be prepared (cleaned, boiled or peeled) to then be passed in flour, beaten egg and breadcrumbs then it is fried in abundant oil until it is browned.
500 grams of pork, veal and rabbit
rosemary
2 cloves of garlic
a small cabbage or a bunch of endive
butter
Parmesan
salt, pepper, nutmeg
4 eggs
400 gr wheat flour
Cook the meat well rosemary with garlic and rosemary then chop it finely and place it in a bowl with the boiled cabbage or endive, marinated with butter, then add a handful of Parmesan, the egg whites and salt to the filling. pepper and nutmeg. Mix the filling well and set aside.
Prepare the dough with the 4 remaining egg yolks and the flour by pulling thin sheets that will not dry. Proceed with spreading small dough balls on the pasta sheet at a distance of 3 cm from each other and cover with the pasta. Pinch with your fingers around the mounds then cut the single agnolotti with a pasta cutter wheel. Allow the agnolotti to dry on lightly floured tables and then boil them in salted water for a couple of minutes, drain them to season with a roast sauce or with excellent butter flavored with sage.
1 kg of veal
a piece of butter
a piece of chopped lard
a large onion
a clove of garlic
a carrot
a stalk of celery
a sprig of rosemary
a bay leaf
10 cloves
a piece of cinnamon
salt and pepper
a bottle of Barbaresco wine
400 grams of toasted and chopped Langa hazelnuts
100 gr sugar
50 gr butter
3 eggs
1/2 sachet of yeas
Mix all the ingredients, pour them into a cake tin and bake in a static oven at 180 degrees for about 30 minutes. It can be served in combination with a zabaglione prepared with Moscato d’Asti.