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ROASTED POTATOES WITH VENISON AND LIQUORICE SAUCE  |
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This typical dish is a recipe made by the chef Vincenzo Repaci, introduced in the guide:” The four seasons of Valdostano cooking,
edited by Le Chateau.
Ingredients (serving 6 people):
600 grams loins of venison ; some slices of Arnaud fat; red wine, liquorice; Manier butter; 450 grams sprouts; extra virgin olive oil,
sage, rosemary, thyme, mint ,salt and pepper, six potatoes.
Preparation:
Put the salt upon the loins of venison and cover with slices of fat, bake for 10 minutes at 100°, then heath them enveloped in some
tin foil; let the red wine evaporate in a pan, mix the liquorice and the butter; boil the sprouts ; mix them put some salt and pepper
and cook them in the pan making little turtles.
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A simple and tasty recipe from Apulia: Carpino broad beans and small chicories (cichorium intybus) |
Ingredients for 4 people:
- ½ kg Carpinio broad beans;
- ½ kg Chicories (cichorium intybus);
- oil, salt and onion to taste.
Preparation: First you need to boil the chicories. Then let them brown; once they are well cooked, add the broad beans that you have boiled in the meantime separately. Lastly, add extra virgin olive oil. |
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Farfalle con salsa al limone e gamberi |
"Farfalle con salsa al limone e gamberi"? Niente paura. In questo canale siete guidati alla
realizzazione di questo piatto, con la definizione degli ingredienti, (4 persone: olio extra
vergine 4 cucchiai, gamberi freschi 150 g, 1 limone, noci 60 g, basilico 5 foglie, prezzemolo
1 ciuffo, peperoncino un pizzico) e la preparazione (tritate finemente a coltello prima le
noci, poi il prezzemolo ed il basilico. Quindi sbizzarritevi: "Private mezzo il limone delle
scorza, sbollentatelo per pochi secondi, freddatelo e tritatelo finemente. Mettete il tutto
in una zuppiera ed aggiungete un pizzico di peperoncino, limone tritata finemente, e il succo
dello stesso limone. Mescolate con una frusta versando l'olio a filo)".
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Lasagnette with ragù and beans cream |
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Lasagnette( handmade pasta) with ragù ( tomato sauce) with cream of beans is one of the receipts proposed by Alpenzù, an association from Verrres, created with the aim of promoting and spreading the old receipts of the cooking from Val d’Aosta.
Ingredients (serving 4 people):
Handmade pasta (made with eggs in layers); two tins of ragù made with deer Alpenzù meat; a litre of milk; 70 grams of flour; 70 grams butter;100 grams Fontina cheese in cubes; 70 grams grated parmigiano; nutmeg, salt and pepper.
For the cream of beans: 400 grams fresh beans ; one onion, a laurel leaf four cloves; 3 dl of vegetal soup; extra virgin olive oil, salt, pepper.
Preparation:
Meld the butter in a pot, add the flour; stir carefully and fill in with milk; add the nutmeg, herbs, salt and pepper; let the sauce cook stirring continuously for about 7/8 minutes; butter a baking tin and put some béchamel at the bottom , prepare a layer of lasagne some béchamel and ragù, pour some grated parmigiano and Fontina. Go on till the end of the ingredients; cook in the oven you have already heathen up at 180° for half an hour. For the cream: boil the beans in very hot water for some minutes, make them tasty in a pan with the oil, the onion with the cloves and the laurel leaf; pour some vegetable stock and cool it immediately sinking the pot in a bowl full of water and ice; when they are cold you can whirl the compound. Before serving it, heat the cream up and pour it on the lasagne dressed with some rosemary.
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"Cherries Flan"  |
Ingredients (serving 4 people):
300 grams stoned cherries
100 grams sugar
1 sachet of vanillin sugar
100 grams flour
2 egg-yolks
2 spoons of extra-virgin light fruity oil (from Taggiasca ligure)
¼ litre of milk
Preparation:
Blend the sugar and the egg-yolks carefully. Stir well and add some eggs. Add the oil and the flour and pour some milk. Put
the cherries in a pot smeared with oil. Pour the cream on it and bake it. Bake it for 30-35 minutes. Cover the flour with
vanilled sugar and serve warm or cold.
Wine: Brachetto d’Acqui.
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"Eggs with Tomatoes and Basil" |
Ingredients (serving 4 people):
12 fresh eggs
half a kilo of tomato sauce
12 leaves of basil
half a cup of extra-virgin olive oil from Coratina pugliese
salt.
Preparation:
This is a very quick but also very good recipe. It belongs to the peasants’ tradition where the quality of the raw stuff,
the quick execution and the taste join in an extraordinary way. Pour the oil in a wide pan and warm it. Add the tomato sauce,
salt and let it cook. Add the hand- cut basil and stir with a spoon. Break the eggs and put them in threes at the four
corners; put the salt only on the eggs and cover to make the whites cook. Serve in the four plates avoiding the eggs to
break, pouring them with the tomato sauce and basil.
Wine: Bianchello from Metauro
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"Friendship Pinzimonio" |
Ingredients (serving 4 people):
1 Kg vegetables (fennels, artichokes, carrots)
4 pots of extra-virgin olive oil from Tonda Iblea (the oil tasting tomato leaves)
Salt and pepper
Preparation:
Wash the vegetables carefully and put them in a beautiful plate in the centre of the table. Give each guest a pot and
recommend not to use too much salt or pepper to taste the oil from Tonda Iblea better. Advice your guests to start with the
most delicate vegetables in the oil deep because the pinzimonio is a party together and when the oil is good, you have to
taste it deep and.....without limits!!!
Wine: start with a delicate white Pinot from Alto Adige to end with Ribolla Gialla from the Eastern hills
from Friuli Venezia Giulia.
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"Caprese Salad" |
Ingredients (serve 4 people):
400 gr mozzarella bufala from Campania
12 tomato slices (cut into hearth shape and a finger thick)
8 spoons extra-virgin olive oil (cultivar taggiasca ligure or biancolilla Siciliana)
12 leaves fresh basil from Liguria
some black or green olives
some roasted loaves of bread
salt, wild marjoram(fresh or dry)
Preparation:
Put in each of the 4 plates: 3 tomato slices with 3 slices of mozzarella on, and some basil. Add some wild marjoram and salt;
decorate the dish with the olives. Dress at last with the chosen oil and eat together with some roasted bread, covered with
a cloth to keep it warm.
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"Fusilli alla Norma" |
Ingredients (serve 4 people):
400 grams fusilli (a kind of pasta)
1 aubergine cut into cubes
1 pot of tomato sauce
some fresh basil, salt, some bounded garlic.
Preparation:
Boil some salted water. When the water boils, put the pasta in. Fry some garlic with the aubergine in a pan (be careful:
the aubergines absorb a lot of oil but then they release it, therefore don’t add much!). Cook the aubergine and add the
tomato sauce and let the sauce cook, stirring it with a spoon. In the meanwhile the fusilli will be ready; strain the pasta
and meld it with the sauce, where you will have just put some grinded basil. (All the herbs are added fresh). Meld and
serve still hot.
Wine: white Alcamo or Inzolia from Sicily.
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"Bruschette (roasted bread) and Co" |
Ingredients (serving 4 people):
4 slices of homemade bread
5 spoons of extra-virgin olive oil (cultivar Muraiolo or olive mill Toscana)
Some peeled garlic, salt.
Preparation:
Cut four slices of bread and grill them. Roast them till they are crispy. Smear some garlic on them and pour some oil and
some salt: then serve them. In Umbria people use the forefinger to smear the oil and some put the garlic on both the side of
the loaves of bread. It is wonderful. With fresh tomato and basil: put on the bread some cut tomato and some basil. With
olive-pâté and celery: smear some black olive-pâté and some fresh celery on the bread. With mozzarella and anchovy: put on
the bread some thin slices of mozzarella and some anchovy with some same wild marjoram and oil.
Wine: Chardonnay or Pinot grigio Collio
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Farfalle (pasta) with lemon and lobster sauce |
by Fabio Campoli
Ingredients: for a 4 person meal:
4 spoons of extra-virgin oil
Fresh lobsters 150 g
1 lemon
Nuts 60 g
Basil 5 leaves
Parsley 1 tuft
Chilli pepper a pinch
Process:
First finely chop the nuts, and then the parsley and the basil.
Peel the lemon, than scald it for few seconds, chill it and then chop it finely.
Put everything in a tureen and add a pinch of chilli pepper, finely chopped lemon and its juice. Mix everything with a whisk slowly pouring in some oil. Add salt if necessary.
Cook the lobsters in court bouillon (boiled), peel them and remove the intestinal sac. Cook the pasta, drain it and put it in a tureen with pesto, and add lobsters. Serve with a bit of chopped parsley on top.
This meal is very tasty. It lends itself to be the first course in an evening where the main course will be some grilled fresh fish, because it has a strong flavor that cannot be followed by a sea bass with delicate creams or sauces.
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"Spaghetti aglio e olio" |
Ingredients (serves 5):
1/2 cup extra virgin olive oil
2 cloves of garlic
fresh parsley
1 lb.(1/2 kg) pasta (“spaghetti”)
Preparation:
Start the water for the pasta by adding salt to taste. Once the water is boiling add the pasta to the pot. While the pasta is cooking (Approx. 5 to 10 minutes) sauté garlic in oil until golden brown and then remove from heat. Drain pasta and combine with the garlic and oil mixture. According to preference, red hot pepper (“peperoncino”) can be added at this point. Sprinkle with fresh minced parsley and serve. |
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"Bruschetta al pomodoro" |
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Ingredients:
1-2 tomatoes
1/4 cup chopped fresh basil
4 tablespoons extra virgin olive oil
4 slices of Italian bread cut a 1/2 thick
Salt to taste
Preparation:
Finely chop the tomato. In a bowl mix the tomato, basil, 3 tablespoons of olive oil. Add salt to taste. Place the slices of Italian bread in a broiler or toaster oven until it begins to turn golden brown and crunchy. Remove, add the tomato mixture on top of each slice and brush the remaining olive oil. According to preference, you can also rub the bread with onion or garlic, before adding the tomato mixiture. |
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"Ciambelline all'olio" |
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Ingredients:
1 and 1/2 cup of sugar
1 cup of extra virgin olive oil
1 cup of red wine
2 cups of flour
Preparation:
Mix 1 cup of sugar, 1 cup of extra virgin olive oil, 1 cup of wine and 2 cups of flour. Knead the dough until soft until.
Work the dough forming little rings. Brush the remaining sugar on the rings and place them on a cookie sheet and in the oven (150°) for 30 minutes, until they become golden brown. Let them cool and serve with a glass of wine.
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Toasted bread with chicken liver (4 people) |
Ingredients:
- 300 grams of chicken liver
- Half an onion
- One tablespoon full of capers
- Two fillets of anchovy
- One glass of white wine
- Some beef stock
- 4 slices of bread from Tuscany
- Salt
- Pepper (just ground)
Preparation:
Grind the onion slightly and make it fry in a casserole
with some oil. Join well cleaned chicken liver. Cook the
liver for about ten minutes, pouring some wine when
necessary. Then share the cooking liquor and mince the
liver on the chopping board. Put them in the casserole
again. Put the anchovy under the water, fillet them and
grind them together with the capers. Join this mixture
with the chicken liver. Go on cooking, sometimes
stirring and pouring some spoons of stock. Put salt and
pepper some time later when this food has become
creamy. Stop cooking and pour two oil-spoons. Toast
the bread on the grill. Cut every slice of bread into four
parts and put the creamy preparation on them.
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Toasted slices of bread with tomato (4 people) |
Ingredients:
- 5 ripe tomatoes
- Some fresh herbs: basil, marjoram, chive, parsley
- 1 red pepper
- 4 slices of bread from Tuscany
- 1 vinegar spoon
- Extra virgin olive oil
- Salt
Preparation:
Boil the tomatoes in hot water for one minute, peel
them and eliminate the seeds. Grind the herbs slightly
together with garlic and mix them with the tomatoes.
Dress the tomatoes with salt, pepper and some oil.
Toast the bread in the oven. Divide the slices into four
parts and decorate with some ripe tomatoes.
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Spaghetti with pesto and almonds |
Ingredients:
- 350 grams spaghetti
- Some garlic
- 30 basil leaves
- About ten almonds
- 1 ripe tomato
- Some extra-virgin olive oil (about 1dl)
- 100 grams grated cheese (pecorino)
- Salt
- Pepper
Preparation:
Put the garlic, the basil and the peeled tomatoes cut into
pieces into the mixer. Add some extra-virgin olive oil.
Fry the almonds into very hot olive oil, then drain them
and break them into small pieces. Add some pesto, mix
everything with some more oil in order to have a
creamy sauce and add some pepper. Boil the spaghetti,
drain them and dress them with some pesto. Serve the
spaghetti with some grated cheese (pecorino).
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Peasants' cool pasta |
Ingredients:
- 300 grams of 'short' pasta
- 200grams of onions
- Some extra-virgin olive oil (about 1/2dl)
- The juice of two lemons
- Salt
- Pepper
Preparation:
Boil the pasta at the right point (when it is firm), drain
it and cool it with some cold water. Apart, grind the
onions slightly and put them into a pot. Finally add some
pepper and let the pasta stand for about fifteen minutes.
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Salad with porcine mushrooms and spinaches |
Ingredients:
- 300 grams of haricot beans
- Some cabbage
- ¼ a savon
- Some chard
- 2 potatoes
- 2 carrots
- Some celery
- 2 onions
- 1 spoon of tomato sauce
- 6 spoons of extra-virgin olive oil
- Salt
- Just ground pepper
- 300 grams stale bread
Preparation:
Wash the beans, put them in a pot with two litres of
cold water and let them boil. Cover and let them boil
very slowly for about two hours till the beans get softer.
Grind an onion and let it brown in a big pot together
with extra-virgin olive oil. Add the tomato sauce
blended with a glass of warm water. Add the carrots
and some celery (cut into thin pieces), the peeled
potatoes (cut into thick pieces). After some minutes
pour one litre of water on the vegetables together with
the cooking liquor of the beans mixed with 2/3 of the
beans mixed in the ricer. Cut the Savoy, the chard and
the black cab bard. Add them to the soup, cover and
cook them for one hour. Put the remaining beans in the
soup with some salt, pepper and cook for other ten
minutes. Cut the bread and the other part of the
onions. Put the slices of bread in a bowl together with
the soup and the raw onions in two or three layers. Put
some oil on every layer. Let the soup rest for ten
minutes before serving it.
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