Tag Archives: Piemonte

Il Gran Bollito Misto (Mixed Boiled Meats)

We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly in the Piemonte and Emilia-Romagna, they’ve transformed boiled meats into a regal spread. Traditionally, a true Gran Bollito Misto includes seven different cuts (tagli) of beef or veal, seven ‘supporting’ […]

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Zabaione (Zabaglione)

Zabaione is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an important meal or a warm and substantial beverage drunk as a quick […]

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Zuppa dei valdesi (Piedmontese Bread Soup)

A reader who I’ll call “Nancy T.” wrote me recently to tell me about a dish called zuppa that her Piedmontese grandmother used to make. The word is one of several in Italian that mean ‘soup’ (see our Glossary for details). A zuppa is rustic soup, typically the kind that you are meant to have with bread, […]

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Bagna cauda

Bagna cauda or, more properly, bagna caôda, means ‘hot sauce’ in English. It refers to a typical Piedmontese dish for communal eating that is popular in cold weather months, a kind of cross between fondue and pinzimonio, if I can put it that way. It is, quite simply, a collection of raw and steamed vegetables, […]

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Vitello tonnato (Tunnied Veal)

 If you’ve been reading this blog lately you may be wondering if we’ve been switching themes on you. Well, it’s true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Memorie di Angelina is still, first and foremost, an Italian food blog. Now that […]

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How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was a porridge made from spelt. In […]

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Mezzelune al brasato (Half-moon Ravioli Stuffed with Braised Beef)

  Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for stuffed pasta:   Prepare the filling by finely chopping the leftover roast in a food processor together with an egg or two, lots of grated parmesan cheese and, if you like, a few spoonfuls of the leftover sugo (gravy) […]

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Brasato al vino rosso (Beef Braised in Red Wine)

There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a ‘continental’ twist: the favorite cooking medium for Italian pot roast is red wine. Ingredients Serves 4-6 1 large […]

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taglierini

Taglierini al sugo d’arrosto (Taglierini with Roast Drippings)

Here’s a neat idea for a really quick and savory pasta whenever you happen to roast  veal, chicken, beef or pork. Save the drippings and use them as a sauce for taglierini pasta—a sugo d’arrosto. It’s that simple. If your roasting pan is flameproof, you can even throw your pasta right into the pan. Otherwise, […]

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Bollito and other boiled dinners

Some of our favorite Sunday meals during the cold weather months are boiled dinners. I usually make homemade broth in the afternoon and, not wanting anything to go to waste, the boiled meat and vegetables that went into the pot are usually dinner that night. Bollito misto If you’ve made the broth with beef, you’ll […]

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