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Recipes & Food News - Piedmont
Barolo, Barbaresco, Fast Cars & Chocolate! 

Benvenuti and welcome to Piedmont, a land rich in food culture, wine and cars. Spanning an area of 25,402 square kilometres or 9,808 square miles, this fertile agricultural of Italy is a great wine producing region. Say the word Piedmont and visions of Barolo, Barbaresco, Nebbiolo, Barbara and Dolcetto come to mind.

  

And it doesn't stop with wine! Alba is the home of Ferrero's chocolates, makers of deep, rich chocolate, of pralines and hazelnut creams made the old fashioned way and its famed truffles!

It's also a food haven, and home to Slow Food and Terra Madre. Driving through green landscapes means passing by dreamy castles, vineyards and romantic hills shrouded in mist. Surrounded by the Alps, this lovely region of Piedmont translates to 'at the foot of the mountain'. And in between the sipping and swirling, try agnolotti, fresh stuffed pasta ribbons folded into delicate bites, cavolo verza ripieno, stuffed Savoy cabbage, and a baci di dama (a dame's kiss), but don't worry, it's a cookie!

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Meatballs – Healthy Mediterranean Style

Just out of our test kitchen-
½ pound of 93% ground sirloin organic farm raised
½ pound of lean veal, grounded also organic farm raised
1 egg, organic
½ cup of black Gaeta olives without pits and cut up in pieces
1/2 cup of Almond milk, organic
1 tablespoon of Parmigiano Reggiano, or more to taste
2 slices of seven grain or olive bread soaked in almond milk (remove the crust)
Extra virgin press cold press olive oil
Parsley, a handful fresh and chopped
Sea salt and freshly ground rose pepper to taste
½ cup of bread crumbs
½ cup of Parmigiano-Reggiano
Place the meat in a deep bowl, make a well and add the egg, black olives, the tablespoon of Parmigiano Reggiano, the milk soaked bread, a generous swirl of olive oil, parsley and sea salt and pepper to taste. Mix the ingredients well and form into small balls, size varies on preference. Mix the bread crumbs and Parmigiano-Reggiano together and place in a plate. Roll each meatball into the mix of cheese and breadcrumbs. Place on a parchment lined pan and bake at 350F until golden brown. The meatballs can go into a sauce or served alone with baby micro greens.

The Writer’s Studio ~ Positano ~ October 10-15, 2015

Join Gemma & Lauren and Cooking Vacations for The Writers Studio in gorgeous Positano on the Amalfi Coast. 

 

 

"Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone. "

- John Steinbeck

 

Today in Italy is Festa della Donna

Celebrating Women, Women's Rights, giving a Mimosa to someone you love and dolce- dessert of course!
To all the women around the world! Viva le donne!

Le chiacchiere
makes enough for a party 20 servings

12 eggs
4 teaspoons vanilla extract
1 cup butter, melted
2 teaspoons salt
1/4 cup baking powder
12 cups all-purpose flour
1 quart oil for frying
2 cups confectioners' sugar for dusting

Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.

The Magic Of Modena Tastes Of Italia

An off-the-radar trattoria in the city's historical center attracts locals and tourists alike with hospitality and exceptional food.

By Lauren Birmingham Piscitelli

Click HERE for full article...