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Tasty vegetable

€24.40
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Menù Vegetale Gustoso

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AGRODOLCE

Agrodolce, also called Bon aptit (which means ‘enjoy your meal’ in Piemontese dialect) or giardiniera, is a typical relish of pickled vegetables in vinegar or oil, which recently regained popularity due to its low calorie count. Every summer, vegetable gardens yield vegetables and have the fresh and lively hues of a blooming garden. These vegetables, picked when they are fully ripe, are extremely tasty and fragrant. This is the right time to prepare preserves for the winter. Agrodolce, which means sweet and sour, is named after the pleasant pairing of two of the five basic flavours. It's the result of a skilful process consisting of picking, cleaning, cutting and cooking vegetables in order to keep the colours and flavours of summer during the cold winter months. Its preparation requires hours of skilled work. To enhance its flavour and have a more complete and rich dish, you can add hard-boiled eggs, olives, and tuna.

BECOME A CHEF

Take the glass jar from the fridge and leave it to rest for 15 minutes at room temperature. Then open the jar and lay its contents on the serving dishes, giving them a harmonious shape with the help of a mould and a spoon. You can garnish with 2 hard-boiled eggs and 40 g of drained tuna in olive oil. Put the eggs in a small pot (15 cm in height, 10 cm in diameter) containing 1 L of cold water without salt; and once the water is boiling, add the eggs and boil for 10 minutes. Leave them to cool down under cold running water for 1-2 minutes, remove the shell, and mince them, then add them to the agrodolce. Finally, add 40 g of tuna, after draining the oil.

RAVIOLI DEL PLIN DI MALGA

La tradizione in cucina spesso nasce dall’inventiva e dalla necessità che mutano in virtù. È ciò che è successo ai ravioli al “plin” (letteralmente “pizzicotto”) in Piemonte.

Un tempo, la chiusura dei lembi di pasta con la pressione dei polpastrelli serviva a sigillare un ripieno di carni miste, avanzate precedentemente, per evitare sprechi. La tradizione è rimasta, per quello che è diventato oggi un prodotto di assoluta eccellenza.

Questa ricetta sale un po’ di quota, arrivando alla “malga”, il pascolo tipico delle Alpi dove vengono condotti i bovini durante le estati piemontesi. All’interno della pasta - realizzata con uova fresche e grano locale - troviamo così tome d’alpeggio e fontina.

In epoche più remote, si soleva servire i plin “al tovagliolo”, senza alcun condimento, magari accompagnati da una tazza di brodo caldo.

COSA MI SERVE

Mettete in una pentola capiente (altezza minima 20 cm, diametro 25 cm) 2 litri di acqua e 30 g di sale grosso, ponete sul fuoco e portate a ebollizione.

Nell’attesa, sciogliete in una padella (diametro 25 cm) 50 g di burro con 20 ml di acqua.

Quando l’acqua della pentola bolle vivacemente, tuffatevi i ravioli al plin e, appena l’acqua riprende a bollire, calcolate 2 minuti di cottura dal momento in cui il bollore ricomincerà, quindi scolateli con l’aiuto della schiumarola e poneteli nella padella insieme alla salsa di burro.

Fate saltare in padella (diametro 25 cm) per 1-2 minuti con la crema di burro ottenuta.

Servite quindi i plin con l’aiuto di un cucchiaio, disponendoli in un piatto fondo.

Eventualmente aggiungete una grattata di parmigiano o lamellate il Tartufo bianco d’Alba fresco a piacere.

Consumare previa cottura - tempo di cottura 1-2 minuti

Hazelnut Cake with Zabajone Cream

On the sweet Langhe hills, as you get higher, vineyards give way to PGI Piedmont hazelnuts, traditionally known as Tonda Gentile from the Langhe area, which are one of the best in the world for their flavour and organoleptic qualities. Hazelnuts are the main ingredient of this cake, together with eggs, butter, and sugar. Hazelnut cake is typically made in autumn and winter and it's crumbly, dry, and at its best when served with zabajone cream and a glass of Moscato d'Asti wine. The recipe for zabajone dates back to the 16th century, when – according to legend – the Spanish monk Fra Pasquale de Baylon, who belonged to a Franciscan monastery near Turin, was the first to suggest local women to prepare this sweet cream made with sugar, eggs, and Marsala wine as a remedy to give stamina to their lazy husbands. In 1722, in his honour, the sweet, miraculous cream, with energising and aphrodisiac properties, was called Crema di San Baylon (i.e. ‘San Baylon's cream’), then shortened to Sanbayon, which later became zabajone.

BECOME A CHEF! Open the cake's packaging, remove the transparent wrapping and the cardboard tray, lay it on a steel tray (30 cm in diameter), then heat the cake gently in the oven for 10 minutes (fan-assisted oven, 80 °C). Cut the cake to your liking, either in slices or in pieces, and serve it with zabajone cream. The cream can be served at room temperature directly from the jar, or slightly warmed up. In the latter case, pour the jar's contents into a small pot (10 cm in height, 20 cm in diameter), and put this into a pan (10 cm in height, 30 cm in diameter) filled with 1 L of water; let the water boil and heat the cream in a bain marie for 1-2 minutes.