The best recipes - Piedmont - Lina Brun - E-Book

The best recipes - Piedmont E-Book

Lina Brun

8,99 €

Sammeln Sie Punkte in unserem Gutscheinprogramm und kaufen Sie E-Books und Hörbücher mit bis zu 100% Rabatt.
Mehr erfahren.

This book is a collection of the best Piedmontese recipes: they are historical recipes and specialties belonging to the tradition of the region. This is a special edition, which offers you the best creations that have become real works of art, capable of satisfying not only the taste, but also the other senses.
Contributions come from expert chefs at the most famous and historical restaurants, cooks at farmhouse and mountain shelters: all true maestri in the kitchen, who carry on their family culinary traditions with skill and enthusiasm. Readers can choose whether to try the recipes out at home or enjoy them at the restaurants.

Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:

Mehr Informationen
Mehr Informationen
Legimi prüft nicht, ob Rezensionen von Nutzern stammen, die den betreffenden Titel tatsächlich gekauft oder gelesen/gehört haben. Wir entfernen aber gefälschte Rezensionen.


The Best Recipes




Edizioni Lina Brun

Via Cardinal Maurizio 12

10131 Torino

ISBN 9788887846454

1 edizione cartacea 2018

The discovery of a new dish does more for Mankind than the discovery of a star.

Anthelme Brillat-Savarin

Physiologia del gusto, IX

Please contact the publisher regarding any unintentional ommissions and/or errors in the credits for the photographs included in this work.


The editor wishes to thank the chefs and all those who have so magnificently contributed with texts and images to the realization of this special edition of the best recipes from Piemonte: without them, it would not have been possible.

Don’t look into this book for all the numerous Piemontese recipes, you will not find them: on the other hand, this was not our aim. We have tried to present the best creations, which have become true works of art, capable of satisfying not only taste, but also the other senses.

The stellar chef of ancient Rome, Marco Gavio Apicio, would certainly have been jealous of his modern heirs!

We know that we have not been exhaustive and that, perhaps in your little kitchen at home, there is an extraordinary chef who prepares exquisite dishes every day for the joy of his dear ones.

Piemonte is an extraordinarily fertile terrain also in this field.

We hope that this collection will give you moments of pleasure of the sense and the spirit and we wish you

Buon appetito!


Bagna caôda in a glass


beetroot, cauliflower (or fennel), carrots, dark courgettes (or broccoli),

red peppers (roasted)


Boil the vegetables (except for the red peppers) separately in salted water, cooking them until they are al dente (crunchy) to preserve their colour and nutritional value.

Blend the vegetables with a little extra-virgin olive oil.


Cook in the oven at 100°C for ninety minutes.

Skin them and toast them in a frying pan.

Blend them with a little extra-virgin olive oil.

Bagna caôda


salted anchovies, garlic.


Clean 300g of salted anchovies. Clean off the salt, but do not wash them. Chop them finely with a knife.

Peel 150g of garlic, removing the sprout.

Boil the garlic, changing the water three times once it has boiled and adding 10% of milk to the last batch of water.

Sieve the garlic into a bowl of extra-virgin olive oil and add the chopped anchovies. Stir well.

Arrange the vegetables in layers in a glass so that the colours are visible and attractive. Top with a layer of bagna caôda at 50°C to maintain the flavour of the oil and the anchovies.

Rabbit terrine with sweet-sour giardiniera

For the giardiniera

300g each of carrots, cauliflower, spring onions, celery, sweet pepper, skinned tomatoes, 30g sugar, 30g salt, 150g red wine vinegar, 150g extra-virgin olive oil.


In a large pan boil for 10 minutes in 1.5 litres of salted water the onions, the carrots, the bouquet garni and 10 grains of pepper. Add the rabbit and boil it on a medium flame for 50 minutes.

Leave it to cool in the broth, then drain it and remove the meat from the bones.

Tear up the meat, pacing it in layers in a glass jar with sage leaves and a couple of cloves of garlic and cover it with oil. Close the jar and leave it to rest in a cool place for at least two days.

Layer the vegetables, cleaned and cut into pieces in a large pan, putting the more solid vegetables at the bottom and finishing with the tomatoes.

Prepare an emulsion of oil, vinegar, sugar and salt and pour it over the vegetables.

Cover and cook on a low flame for thirty minutes.

Stir the vegetables gently, then cook for a further 10 minutes without a lid.

Leave the vegetables to cool, then put them into a sealed jar.

Before serving chop off the tips of the courgettes, cut them lengthways into slices about 3mm thick and blanch them in boiling salted water for 20 seconds. Cool them in iced water.

Using a pastry cutter, form a crown on each plate and fill it with the rabbit terrine, topping it with the giardiniera.

Salt-baked onion filled with cream of Alta Langa potatoes, onion jam and quail breast, roast quail legs, black truffle and hazelnuts

Ingredients (for 6)

6 large golden onions, 6 quail breasts, cleaned, skinned and diced, 6 quail legs

300g creamed Alta Langa potatoes, 50g onion jam, 40g black truffle,

30g hazelnuts chopped and toasted, 1kg coarse sea salt, dry marsala secco


Cook the onions under salt at 180°C. Leave them to cool, cut off the tops and scoop out the pulp.

Use the pulp to make the onion jam.

Mix the creamed potatoes with the onion jam and half fill the onion skins.

In a shallow pan cook the diced quail breasts with a knob of butter. Add the finely chopped truffle and the hazelnuts. Sprinkle with the dry marsala.

Fill the onions with the quail breasts.

Cook the quail legs and serve them beside the onion as a decoration.

Uovo bazzotto con funghi porcini da Roccaforte spadellati e fonduta di grana padano

Ingredients (for 10)

11 very fresh eggs, very cold, 600g porcini mushrooms, cleaned and thinly sliced,

10g finely chopped onion, 30g extra-virgin olive oil, 1 clove of garlic, crushed to cook with the onion, then remove, 10g finely chopped fresh basil, 10g finely chopped fresh parsley, 50g fresh tomato, diced, salt, freshly ground black pepper,

fresh dill for decoration


Bring the water almost to a boil and stir it to create an eddy. Place the shelled egg in the water and cook for three minutes.

Clean the porcini mushrooms and slice them.

Cook the onion with the garlic, raise the heat and sauté the mushrooms with the onion, add the basil, the parsley and the diced tomatoes. Remove the garlic.