Food

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”
 

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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

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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 “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!