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Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont – Italian Cuisine

Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont


Several local adherents and 6 dates to be set: this year the "Bagna cauda day”Multiplies the appointments for lovers of the main dish of the Piedmontese tradition. Strong stomachs and gourmets indeed are preparing to participate in the ninth edition of the most anticipated event by all bagnacaudisti, which this year will receive the fabric bib with the motto "Fourth dose!", Signed by Sergio Ponchione. A nice cadeau to say that, after vaccination, a good "dose" of bagna cauda contributes to the well-being of the body, given the known antiseptic qualities of garlic. So much so that in 1855 in the Crimea the Piedmontese and allied troops to whom General Lamarmora had the famous dish prepared called it "suitable for strong and brave men for its shooting-like flavors".

A centuries-old preparation

For centuries now in the Langhe and Monferrato the end of harvests have been celebrated by preparing the traditional bagna cauda: a tasty sauce made with garlic, thistles and other vegetables, anchovies and extra virgin olive oil. The bagna cauda is then served in the characteristic earthenware container (called “dianèt) and placed in the center of the table with a spirit warmer underneath in order to always keep it hot and bring out all the scent. Daughter of peasant civilization, bagna cauda is mainly known in its classic version, which includes a list of cheap ingredients: garlic heads, extra virgin olive oil and, where possible, a glass of walnut oil and red anchovies from Spain. However, over time other variants have spread, such as the bagna cauda of the archpriest, which involves cooking garlic in milk, in order to dampen its strong taste and smell, and adding butter and beef fillet.

Bagna cauda day: the news of 2021

And we conclude this historical tour on the bagna cauda by telling the main news of the 2021 edition. First of all, since the places are limited, you have to book your place by calling the restaurant participating in the event. To find out which clubs join, just go to the website www.bagnacaudaday.it and scroll through the lists, divided by geographical areas (Alto Piemonte, Turin, Asti, Monferrato, Langhe, Valle d'Aosta and other regions). This year, moreover, the event focuses on protecting the environment. In fact, the proceeds will be used for finance the birth of the Bosco degli Astigiani, a land of over 5 hectares made available by the Banca d'Asti.

Finally, while the price remains unchanged (25 euros) in all the places, the tasting proposal changes: the bagna cauda will in fact be offered in 3 versions signaled by a traffic light: As God commands, Heretics (with diluted garlic), Atea (without garlic).

White chocolate alchechengi, small taste delights – Italian Cuisine

White chocolate alchechengi, small taste delights


Alchechengi with white chocolate, preparation

1) Distribute the grain in a single layer on a baking sheet lined with parchment paper.

2) Chop the chocolate and let it melt in water bath. Immerse yourself in the alchechengi holding them by the peel, drain them and place them on the grain.

3) Let it cool down and keep in the fridge in an airtight container for a day at most.

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Posted on 11/10/2021

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Nougat taste cassata – Recipe Nougat taste cassata by – Italian Cuisine

»Nougat taste cassata - Recipe Nougat taste cassata by Misya


First, melt the dark chocolate (in a bain-marie or in the microwave), then pour it into the mold and coat both the bottom and the sides well, creating an even layer.
Drain the excess into the bowl where you melted the chocolate, place the mold in the freezer for 5 minutes, then repeat the operation to create a thicker layer and finally leave it in the fridge.

Melt the white chocolate and add the alba cream.

Also add the candied fruit (do not cut them into too small pieces, the color must be clearly visible).

Pour the mixture thus obtained into the mold, try to level the surface well and let the air bubbles come out, then leave in the fridge for at least 4 hours.
Melt the dark chocolate again, pour a few tablespoons to cover the white surface and leave in the fridge for 1 hour.
(If you want the bottom of the nougat thicker, repeat the operation).

Trim the edges with a blade to remove excess chocolate, try to get air between the mold and the chocolate, then turn over onto the serving dish: if air has entered all around, it should turn out by itself.

The cassata flavor nougat is ready: let it rest for at least 20-30 minutes before cutting it.

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