RECEIPTS FROM âLA TORREâ AND âDUVERTâ IN CHERASCO Made in Bettina Nagel

scritto da Bettina Nagel il

{"titolo":"RECEIPTS FROM âLA TORREâ AND âDUVERTâ IN CHERASCO","testo":" RECEIPTS FROM “LA TORRE” AND “DUVERT” IN CHERASCO \r\n Both these restaurants (see my article FOOD – Eating in Cherasco in The Langhe) have given me one of their most representative receipt. With great pleasure I want to share them with you! \r\n Enjoy their cooking! \r\n Receipt from “Osteria La Torre” \r\n PHOTO542 PHOTO545 4 dozens of boiled and cleaned snails 150 gr. grated bread 50 gr. corn flour Mix the grated bread with the corn flour 1 spoon of flour plus 2 beaten eggs ready to bread 1 big onion from Tropea (Italy) 1 rosemary branch 100 gr. frying oil Warm the oil, when it’s hot enough put the breaded snails and the onion into the pan and let fry for 3-4 minutes (the onion has to be crisp, not burnt!) Let dry on a proper surface with absorbent paper and put salt to finish. \r\n It’s nice if you serve your snails on frying paper. Enjoy your snails!! \r\n Receipt from \"DUVERT\" \r\n Soused Eel \r\n \r\n PHOTO546 PHOTO446 \r\n \r\n This an old receipt from Piedmont. It has been passed down from a generation to another and it has reached us through Luigina, Alfredo’s mother, who is over 80. Wash the eel, dry and cut it into pieces 7-8 cm. big. Put these pieces into white flour and fry them. After frying put the pieces into a high bin. In a pan let fry what follows: poached garlic, sagebrush, carrots, celery cut in small long pieces, onion cut in rings, pepper. Then add water, white wine and white vinegar in the same quantity. Let boil and pour everything on your eel. Let get cold and put into the fridge. Put the eel on your plates with its liquid and vegetables and eat it at normal temperature. Enjoy your meal! \r\n ","abstract":"Both these restaurants have given me one of their most representative receipt. With great pleasure I want to share them with you!"}	RECEIPTS FROM “LA TORRE” AND “DUVERT” IN CHERASCO Both these restaurants (see my article FOOD – Eating in Cherasco in The Langhe) have given me one of their most representative receipt. With great pleasure I want to share them with you! Enjoy their cooking! Receipt from “Osteria La Torre” 4 dozens of boiled and cleaned snails 150 gr. grated bread 50 gr. corn flour Mix the grated bread with the corn flour 1 spoon of flour plus 2 beaten eggs ready to bread 1 big onion from Tropea (Italy) 1 rosemary branch 100 gr. frying oil Warm the oil, when it’s hot enough put the breaded snails and the onion into the pan and let fry for 3-4 minutes (the onion has to be crisp, not burnt!) Let dry on a proper surface with absorbent paper and put salt to finish. It’s nice if you serve your snails on frying paper. Enjoy your snails!! Receipt from "DUVERT" Soused Eel This an old receipt from Piedmont. It has been passed down from a generation to another and it has reached us through Luigina, Alfredo’s mother, who is over 80. Wash the eel, dry and cut it into pieces 7-8 cm. big. Put these pieces into white flour and fry them. After frying put the pieces into a high bin. In a pan let fry what follows: poached garlic, sagebrush, carrots, celery cut in small long pieces, onion cut in rings, pepper. Then add water, white wine and white vinegar in the same quantity. Let boil and pour everything on your eel. Let get cold and put into the fridge. Put the eel on your plates with its liquid and vegetables and eat it at normal temperature. Enjoy your meal!		RECEIPTS FROM âLA TORREâ AND âDUVERTâ IN CHERASCO	on	food	10	22		2013-08-08	Both these restaurants have given me one of their most representative receipt. With great pleasure I want to share them with you!	542	ricette, duvert, anguilla in carpione, la torre, lumache con cipolle	no	27	2015-11-17 20:45:47

{"titolo":"RECEIPTS FROM âLA TORREâ AND âDUVERTâ IN CHERASCO","testo":"

RECEIPTS FROM “LA TORRE” AND “DUVERT” IN CHERASCO

\r\n

Both these restaurants (see my article FOOD – Eating in Cherasco in The Langhe) have given me one of their most representative receipt. With great pleasure I want to share them with you!

\r\n

Enjoy their cooking!

\r\n

Receipt from “Osteria La Torre”

\r\n

PHOTO542 PHOTO545

4 dozens of boiled and cleaned snails

150 gr. grated bread

50 gr. corn flour

Mix the grated bread with the corn flour

1 spoon of flour plus 2 beaten eggs ready to bread

1 big onion from Tropea (Italy)

1 rosemary branch

100 gr. frying oil

Warm the oil, when it’s hot enough put the breaded snails and the onion into the pan and let fry for 3-4 minutes (the onion has to be crisp, not burnt!)
Let dry on a proper surface with absorbent paper and put salt to finish.

\r\n

It’s nice if you serve your snails on frying paper.

Enjoy your snails!!

\r\n

Receipt from \"DUVERT\"

\r\n

Soused Eel

\r\n

PHOTO546 PHOTO446

\r\n

This an old receipt from Piedmont. It has been passed down from a generation to another and it has reached us through Luigina, Alfredo’s mother, who is over 80.
Wash the eel, dry and cut it into pieces 7-8 cm. big. Put these pieces into white flour and fry them. After frying put the pieces into a high bin. In a pan let fry what follows: poached garlic, sagebrush, carrots, celery cut in small long pieces, onion cut in rings, pepper. Then add water, white wine and white vinegar in the same quantity. Let boil and pour everything on your eel. Let get cold and put into the fridge.
Put the eel on your plates with its liquid and vegetables and eat it at normal temperature.
Enjoy your meal!

\r\n

","abstract":"Both these restaurants have given me one of their most representative receipt. With great pleasure I want to share them with you!"}

RECEIPTS FROM “LA TORRE” AND “DUVERT” IN CHERASCO

Both these restaurants (see my article FOOD – Eating in Cherasco in The Langhe) have given me one of their most representative receipt. With great pleasure I want to share them with you!

Enjoy their cooking!

Receipt from “Osteria La Torre”

4 dozens of boiled and cleaned snails

150 gr. grated bread

50 gr. corn flour

Mix the grated bread with the corn flour

1 spoon of flour plus 2 beaten eggs ready to bread

1 big onion from Tropea (Italy)

1 rosemary branch

100 gr. frying oil

Warm the oil, when it’s hot enough put the breaded snails and the onion into the pan and let fry for 3-4 minutes (the onion has to be crisp, not burnt!)
Let dry on a proper surface with absorbent paper and put salt to finish.

It’s nice if you serve your snails on frying paper.

Enjoy your snails!!

Receipt from "DUVERT"

Soused Eel

This an old receipt from Piedmont. It has been passed down from a generation to another and it has reached us through Luigina, Alfredo’s mother, who is over 80.
Wash the eel, dry and cut it into pieces 7-8 cm. big. Put these pieces into white flour and fry them. After frying put the pieces into a high bin. In a pan let fry what follows: poached garlic, sagebrush, carrots, celery cut in small long pieces, onion cut in rings, pepper. Then add water, white wine and white vinegar in the same quantity. Let boil and pour everything on your eel. Let get cold and put into the fridge.
Put the eel on your plates with its liquid and vegetables and eat it at normal temperature.
Enjoy your meal!

RECEIPTS FROM âLA TORREâ AND âDUVERTâ IN CHERASCO

on

food

10

22

2013-08-08

Both these restaurants have given me one of their most representative receipt. With great pleasure I want to share them with you!

542

ricette, duvert, anguilla in carpione, la torre, lumache con cipolle

no

27

2015-11-17 20:45:47

articoli_27_1.jpg		542
articoli_27_2.jpg		543
544		articoli_27_3.jpg
	545	articoli_27_4.jpg
446		articoli_27_0.jpg
articoli_27_5.jpg	546

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