QUALITALY_130

August /September 202 2 XV MAGAZINE AT PAGE 50 RECIPES __________________________________ RECIPE APPETISER Vitello tonnato Not everyone knows that vitello tonnato, also known as vitel tonnè, is a typical dish from Piedmont. What makes this recipe unique is the tenderness of the meat, which does not have to be overly cooked. Ingredients: 800 g veal (silverside or topside); 1 celery rib; 1 carrot; 1 golden onion; 1 garlic; 250 g white wine; 1.5 l water; 1 bay leaf; cloves to taste; 3 tbsp. extra-virgin olive oil; black peppercorns to taste; fine salt to taste. For the sauce: 2 eggs; 100 g tuna in oil; 3 fillets of anchovies in oil; 5 g salted capers; for decoration, caper berries to taste; 100 g meat stock. Preparation: Peel and chop potatoes, carrots and celery. Divide the onion into 2 parts and peel the garlic, leaving it whole. Remove cartilage and fat filaments from the meat. Place the piece of rump in a saucepan. Add the vegetables, bay leaf, cloves and black peppercorns. Pour in white wine and water, covering everything. Season with salt, add oil and then bring everything to the boil. Discard any foam that rises to the surface. Close the lid by lowering the heat a little and let it cook for about 40/45 minutes. Each 500 g of meat needs about 30 minutes cooking time. Cook the piece of meat, drain it and allow it to cool. Strain the broth (150 g of broth is needed). Now you can prepare the boiled eggs by soaking them in cold water and cooking them for 9 minutes. Once cooked, rinse them in cold water and then peel them, cutting them into four wedges in a bowl where you also pour in the drained tuna, anchovies in oil and desalted capers. Gradually add the stock and whisk to obtain a smooth cream. Once the meat has cooled, slice it into thin slices to be placed on a serving dish. Spread the resulting cream on them. Finally, decorate with capers, either chopped or whole. __________________________________ RECIPE FIRST COURSE Gnocchi from Val Varaita This fresh pasta dish is well known in Piedmont, but especially in Val Varaita, also called Ravioles di Melle , the name of the village where it is made. Ingredients: 1 kg potatoes; 250 g flour 00; 1 egg; 100 g grated Toma Piemontese cheese; 50 g Parmesan cheese dop; black pepper to taste; fine salt to taste; semolina (for the pastry board) to taste. To season: 50 g butter; 250 g fresh liquid cream; 150 g raschera PDO cheese; hazelnut butter to taste. Preparation: First of all boil the potatoes for 30-40 minutes, until they are soft; mash the boiled potatoes while still hot with a potato masher, then spread the mash out on the work surface and add the Parmesan cheese, grated Toma cheese, salt and egg, kneading everything together, gradually adding the flour until a soft dough is obtained. Cut first into strands and then into 1.5 cm chunks, giving them the classic ravioles shape and placing them one by one on a semolina-dusted tea towel. Cut the Raschera PDO into cubes of about 1 cm. Then proceed to melt the butter in a frying pan until it takes on a nice amber colour. Add the Raschera, stirring for 30 seconds and then add the cream. Cook over a low heat until the cheese has melted. Boil the gnocchi in boiling salted water and as soon as they come to the surface, drain them directly into the sauce, allowing them to season for a minute in the pan. Add cooking water if necessary and stir. Meanwhile prepare the hazelnut butter: heat the butter over a low heat. Heat over a gentle heat until the butter has reached an amber colour and serve immediately on plates with a grating of Raschera and hazelnut butter to taste. __________________________________ RECIPE SWEET Bonet Piedmont spoon dessert. Pudding made of macaroons, cocoa, eggs, milk and rum and covered with caramel. A variation is to replace rum with coffee. Ingredients: 100 g macaroons; 10 yolks; 700 ml fresh whole milk; 50 g bitter cocoa powder; 100 ml rum; 150 g sugar. For the caramel: 100 g sugar. To decorate: macaroons q.b. Preparation: Preheat the oven to 180°. Cream the sugar with the egg yolks in the mixer. Meanwhile, ground the macaroons in the blender (setting some aside for the final decoration) to a fine flour, then add the cocoa to it. At this point prepare the caramel, melting the other part of the sugar in a saucepan, without stirring it. When the yolks and sugar are well whipped, pour in the rum and add the chopped macaroons with the cocoa and milk at room temperature. Pour the caramel into the pudding mould and spread it over the entire surface. Pour in the mixture using a ladle and transfer the contents from this mould into the larger bain- marie mould; fill the latter with boiling water to the extent of two thirds of the bonet mould. Bake the bonet in a preheated oven at 180° for about 45-50 minutes; it will be ready when it begins to peel away from the walls of the mould; remove the bonet from the oven gently and also from the bain-marie mould; allow to cool completely at room temperature. Once cold, place it in the fridge for about 1 hour, then quickly plunge the bonet mould into boiling water to make it easier to remove the cake. Finally, unmould the bonet, gently turn it upside down onto a serving plate and decorate with the amaretti biscuits kept aside.