HISTORY OF PUTAGè – PIEMONTESI SAPORIS FROM AGNOLOTTI TO ZABAIONE – VOL. I – by Massimo Battaglio

  • On the cover: Change of perspective, watercolor by Massimo Battaglio, private collection.
  • ISBN: 9788897382287
  • Pages 116
  • Cover Price : 9.00
  • Gender: kitchen
  • Environment: Piedmont
  • You can also find it from Amazon.it and Libroco.it

   

Description

Volume I: sauces, cured meats and appetizers. From agnolotti to eggnog, from sauces to digestives through cold and hot appetizers, pasta and risottos, soups, read, moist, roasts, fish, seconds of eggs or vegetables, cheeses, sweets, breads and wines. A roundup of three hundred and thirty-three items, including dishes and typical products, ancient foods and modern reworkings, memories of peasant cuisine, virtuosity of the bourgeois domestic economy and magic of the tables of kings. The discursive and pleasant exposition of the recipes, full of curious news, family anecdotes and educated references, does not diminish the scientific content of the work, in which each recipe is presented in its historical and geographical context, guiding the reader to re-propose it with current means and tools. The putagè, the cheap wood-fired kitchen of the nineteenth-century invention, still present in all the homes of our grandmothers, is evocative image of a recent past, of a living memory and devoid of nostalgic and mythological accents, which invites patience and science necessary in the kitchen. Recipe index Vegetarian recipes are distinct with a star……. Vegan recipes are distinct with two stars……….. Introduction………………………………………………………………………………………………………………………………………………………………………………………………. 5 sauces, baths, baths and toppings………………… 11 1. Bagna Caoda (pron. wet cauda)………………………………………………………………………………. 11 2. Wet gnènte (pron: wet 'd gnènte)………… 16 3. Pepper bath………………………………………………………………………………………………………………………………………………….. 18 4. Red bath……………………………………………………………………………………………………………………………………………………………………. 19 5. Green bath……………………………………………………………………………………………………………………………………………………… 20 6. Rich green bath…………………………………………………………………………………………………………………………………………… 21 7. Cognà (pron. Cugnà…………………………………………………………………………………………………………………………. 23 8. Preserves……………………………………………… 24 9. Fondue…………………………………………………… 26 10. Cranberry sauce……………………………………………………………………………………………………………………………………………………………………….. 28 11. Our tartar sauce……………………………………………………………………………………………………………………………….. 28 12. Sauce tonnata…………………………………………………………………………………………………………………………………………………………………. 29 13. Ciapinabò sauce (topinambur sauce)……….. 31 14. Saossa d'avie (bee sauce)……………………………………………………………………………………………………………………………………………………………. 32 15. Saossa d'l diao (pron. sausa d'l diau)……………… 32 16. Saossa del pòvròm……………………………………………………………………………………………………………………………………………………………. 33 17. Roast sauce……………………………………………………………………………………………………………………………………………………………………… 34 18. Sauce of the three meats…………………………………………………………………………………………………………………………………………………. 34 Salumi……………………………………………………………………………………………………………………………………………………………………………………………………………. 37 19. Bisecon Bisecun), tripe salami………. 37 20. Bresaola of val d'Ossola………………………… 38 21. Copa cotta biellese………………………………………………………………………………………………………………………………………… 38 22. Ponzone's Kissed Fillet…………………………….. 39 23. Cavour's lard…………………………………………………………………………………………………………………………………………………… 39 24. Meiron mejrun) of goat…………………… 40 25. Mocetta…………………………………………………………………………………………………………………………………………………………………………… 41 26. Raw liver mortadella…………………………………………………………………………………………………………………………….. 41 27. Mula……………………………………………………………………………………………………………………………………………………………………………………………. 42 28. Muletta……………………………………………………………………………………………………………………………………………………………………………. 42 29. Mustardela………………………………………………………………………………………………………………………………………………………………………………. 44 30. Wedge raw ham…………………………………………….. 45 31. Salami "Hunter"……………………………………………………………………………………………………………………………………… 46 32. Salami "Crespone"……………………………………………………………………………………………………………………………………………. 46 33. Cooked salami…………………………………………………………………………………………………………………………………………………………. 46 34. Salami of the doja (pron. "I'm not going to go into the details of what's going on," he told the thank-you sing…. 48 35. Rose salami…………………………………………………………………………………………………………………………………………. 48 36. Bra sausage………………………………………………………………………………………………………………………………………………………………………….. 49 Cold starters………………………………………………………………………………………………………………………………………………………………………………….. 51 37. Anchovies in green……………………………………………………………………………………………………………………………………………… 52 38. Anchovies in hot sauce…………………………………………………………………………………………………………………… 52 39. Green wing to the monferrine…………………… 53 40. Gianduia starter……………………………………………………………………………………………………………………………………………………………. 54 41. Aspic chicken…………………………………………………………………………………………………………………………………………………………………. 55 42. Balòte ed sejrass balote 'd seiràs)…….. "56 43. Capricious…………………………………………… 57 44. Albese calf carpaccio…………………….. 58 45. Galantina di cappone…………………………………………………………………………………………………………………………………………. 60 46. Boiled salad……………………………………………………………………………………………………………………………………………….. 62 47. Raw meat salad……………………………………………………………………………………………………………………………….. 63 48. Real mushroom salad…………………………………………………………………………………………………………………… 65 49. Hen salad cooked in hay……………….. 66 50. Chicken salad with albese………………………….. 67 51. Novarese rice salad……………………….. 68 52. Langarola salad……………………………………………………………………………………………………………………………………… 69 53. Russian salad………………………………………………………………………………………………………………………………………….. 70 54. Language in salsa verde………………………………………………………………………………………………………………………… 73 55. Liver paté…………………………………………………………………………………………………………………………………………………………………. 75 56. Peppers with anchovies…………………………….. 77 57. Tuna salami………………………………………………………………………………………………………………………………………………………. 79 58. San Carlin or Salignon Salignun)………….. 80 59. Tomini to the green……………………………………………………………………………………………………………………………………………. 81 60. Electric tomini…………………………………………………………………………………………………………………………………………………. 81 61. Rabbit tuna……………………………………………………………………………………………………………………………………………….. 82 62. Sandwiches…………………………………………… 83 63. Full eggs……………………………………………………………………………………………………………………………………………………………. 84 64. Eggs to Bella Rosina…………………………………………………………………………………………………………………………… 85 Appetizers hot……………………………………………………………………………………………………………………………………………………………………………. 87 65. Asticciuole at Piedmont…………………………. 87 66. Onions full…………………………………………………………………………………………………………………………………………… 89 67. Onions full of skinny……………………………………………………………………………………………………………………. 90 68. Flan of thistles………………………………………………………………………………………………………………………………………………………………. "91 69. Pepper flan…………………………………………………………………………………………………………………………………………………… 93 70. Castelmagno flan with topinambur sauce….. 94 71. Asparagus rolls, ham, cheese…… 95 72. Green mess……………………………………………………………………………………………………………………………………………. 96 73. Pèscòi, or "caponèt" (pron. pescoi, capunèt)….. 97 74. Tartellette to Turin……………………………………………………………………………………………………………………………… 98 75. Tartrà…………………………………………………………………………………………………………………………………………………………………… 100 76. Piedmont truffles 1………………………………………………………………………………………………………………………… 102 77. Piedmont truffles 2………………………………………………………………………………………………………………………… 103 78. Truffles with egg…………………………………………………………………………………………………………………………………………………………….. 104 79. Truffle, egg and mushroom pie…………… 104 80. Omelette tripe……………………………………………………………………………………………………………………………………………………………. 106 Figure Index………………………………………………………………………………………………………………………………………………………….. 108 Recipe Index………………………………………………………………………………………………………………………………………………………….. 110 Opera Index………………………………………………………………………………………………………………………………………………………………………….. 113

Maximus Battalion

Massimo Battaglio was born in Turin in 1965. Graduated in architecture in 1992, he lives and works in Mirafiori, alternating the strictly professional activity, with painting, writing and passion for cooking. The author of numerous monographs on historic buildings in Piedmont, with WLM he published, in 2011, the book Amori Urbani, a bit collected, a bit of a tourist guide, where every love story is accompanied by illustrations of the author and historical notes. In 2015 he published for WLM, with great success, Stories of the putagè, a work of traditional Piedmont cuisine in 3 volumes, the result of a thorough historical research and complete with vintage images. With the historical novel The Daughters of Giulia (WLM 2016), she returns to fiction.

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