Often referred to as ‘the truffle capital of the world’, the town of Alba is the home of the finest white truffles in the world. Whether it’s shaved over a plate of agnolotti or a fried egg, truffles are some of the most expensive and delicious delicacies of this region.
Moving few kilometers away, in Bosia, a little village of Alta Langa area, we find one of the most traditional cheese producers since 1881, the “Caseificio Alta Langa“. This family run business produces some of the most delicious cheeses you can taste in this area, and you can also buy them on our website: Langherino, Robiola Rocchetta, Brunet, Carboncino, La Tur and the super creamy Robiola Bosina.
Not only food, Piemonte region is also famous to have some of the most amazing wine producers in the world. One of them, that you will surely know, is Barolo, the king of red wines.
Here are three of our favourite recipes from Piemonte for a special homemade tasting menu. Why don’t you try some of these delicious Piemontese recipes yourself? It would be like being in Piedmont without leaving your own home.
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Ingredients -320 g of Carnaroli rice -1/2 l of Barolo wine -1/2 l of hot vegetable broth -40 g of butter, plus some extra at the end of the cooking, to taste -1/2 onion -grated Parmesan cheese to taste –salt and pepper to taste |
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Vitello tonnato
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-2 bay leaves -2 celery sticks, halved -1 small carrot, peeled -6 black peppercorns -140 ml dry white wine For the sauce: -2 large eggs -275 ml olive oil -2 teaspoons white wine vinegar -90 g tuna in a tin, drained -2 tinned anchovy fillets, drained -1½ tablespoons salted capers, rinsed and drained -1 tablespoon lemon juice –salt and ground pepper to taste To garnish: -a few extra capers -2 tinned anchovy fillets, drained and very thinly sliced |
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How to prepare it
Begin by putting the veal in a medium roasting tin.
Preheat the oven to 180°C
Stud the onion with the cloves and add this to the tin, along with the bay leaves, celery, carrot, peppercorns and wine. Then, roast the veal in the pre-heated oven for 90 minutes. For the sauce, you need to start by making mayonnaise. So, break the whole eggs straight into the goblet of a blender or food processor, add the garlic clove and 1 teaspoon salt.
Then measure the oil into a jug and switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here – too much oil in too soon means the sauce will curdle.
When all the oil is in, add the white wine vinegar and blend. Then add the tuna, anchovy fillets and capers, and whiz again till smooth. Now do a bit of tasting and season with lemon juice and pepper. The sauce can be made well ahead and kept in the fridge till needed. When the veal is ready, take it out of the oven and leave everything to get cold.
After that, take the veal out of the tin – you can discard the vegetables, bay leaves, peppercorns and any remaining wine now. Slice the meat very thinly and arrange it in a large, shallow serving dish. Spoon the sauce over the meat. Now arrange the anchovy slices on top to decorate it as you like. Scatter over a few extra capers and garnish with the lemon slices.
Wine to pair this recipe with: Barbera d’Alba DOC
