HISTORIA DE PUTAG – PIEMONTESI SAPORIS DE AGNOLOTTI A ZABAIONE – VOL. I – por Massimo Battaglio

  • En la portada: Cambio de perspectiva, acuarela de Massimo Battaglio, colección privada.
  • ISBN: 9788897382287
  • Páginas 116
  • Precio de portada : 9.00
  • Género: cocina
  • Medio ambiente: Piamonte
  • También puedes encontrarlo desde Amazon.it y Libroco.it

   

Descripción

Volumen I: salsas, carnes curadas y aperitivos. Desde agnolotti hasta ponche de huevo, desde salsas hasta digestivos a través de aperitivos fríos y calientes, pastay risottos, sopas, lectura, humedad, asados, pescados, segundos de huevos o verduras, quesos, dulces, panes y vinos. Un resumen de trescientos treinta y tres artículos, incluyendo platos y productos típicos, alimentos antiguos y reelaboraciones modernas, recuerdos de la cocina campesina, virtuosismo de la economía doméstica burguesa y magia de las mesas de reyes. La exposición discursiva y agradable de las recetas, llena de noticias curiosas, anécdotas familiares y referencias educadas, no disminuye el contenido científico de la obra, en la que cada receta se presenta en su contexto histórico y geográfico, guiando al lector para volver a proponerlo con los medios y herramientas actuales. La putagá, la cocina barata de leña del invento del siglo XIX, todavía presente en todas las casas de nuestras abuelas, es una imagen evocadora de un pasado reciente, de un recuerdo vivo y carente de acentos nostálgicos y mitológicos, que invita a la paciencia y la ciencia necesario en la cocina. Índice de recetas Las recetas vegetarianas son distintas con una estrella……. Las recetas veganas son distintas con dos estrellas……….. Introducción………………………………………………………………………………………………………………………………………………………………………………………………. 5 salsas, baños, baños y coberturas………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 11 1. Bagna Caoda (pron. húmedas………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 11 2. Gnita húmeda (pron: wet 'd gn'nte)……… 16 3. Baño de pimienta……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 18 4. Baño rojo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 19 5. Baño verde……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 20 6. Baño verde rico ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 21 7. Cogn (pron. ……………. y ……. ……………. 23 8. Conserva……………………………………………… 24 9. Fondue…………………………………………………… 26 10. Salsa de arándanos …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 28 11. Nuestra salsa tártara…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 28 12. Sauce tonnata………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 29 13. Salsa Ciapinabá (salsa topinambur)………… 31 14. Saossa d'avie (salsa de abejas)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 32 15. Saossa d'l diao (pron. sausa d'l diau……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 32 16. Saossa del p'vr'm…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 33 17. Salsa asada……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 34 18. Salsa de las tres carnes…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 34 Salumi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 37 19. Bisecon Bisecun), tripe salami………. 37 20. Bresaola de val d'Ossola………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 38 21. Copa cotta biellese……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 38 22. Filete besado de Ponzone……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 39 23. La manteca de cerdo de Cavour ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 39 24. Meiron mejrun) de cabra………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 40 25. Mocetta……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 41 26. Mortadela de hígado cruda ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 41 27. Mula…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 42 28. Muletta…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 42 29. Mustardela………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 44 30. Jamón crudo de cuña………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 45 31. Salami "Hunter"………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 46 32. Salami "Crespone"……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 46 33. Salami cocido …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 46 34. Salami de la doja (pron. "No voy a entrar en los detalles de lo que está pasando", dijo al agradecimiento cantar. 48 35. Salami de rosas …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 48 36. Salchicha de bra…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 49 Arrancadores fríos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 51 37. Anchoas en verde…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 52 38. Anchoas en salsa picante…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 52 39. Ala verde a la monferrinea……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 53 40. Gianduia starter……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 54 41. Pollo aspic…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 55 42. Baléte ed sejrass balote 'd seirés)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "56 43. Caprichoso…………………………………………… 57 44. Carpaccio de terneroal albese……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 58 45. Galantina di cappone…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 60 46. Ensalada hervida…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 62 47. Ensalada de carne cruda…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 63 48. Ensalada de setas real…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 65 49. Ensalada de gallina sin hien cocida en heno……………………………………………………………………………………………………………………………………………………………………………………………………………………. 66 50. Ensalada de pollo con albese……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 67 51. Ensalada de arroz novarese…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 68 52. Ensalada Langarola………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 69 53. Ensalada rusa ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 70 54. Idioma en salsa verde…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 73 55. Paté de hígado……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 75 56. Pimientos con anchoas……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 77 57. Salami de atún …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 79 58. San Carlin o Salignon Salignun)………….. 80 59. Tomini al verde…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 81 60. Tomini eléctrico……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 81 61. El atún conejo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 82 62. Sándwiches…………………………………………… 83 63. Huevos completos……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 84 64. Huevos a Bella Rosina………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 85 Aperitivos calientes…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 87 65. Asticciuole en Piamonte……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 87 66. Cebollas completas………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 89 67. Cebollas llenas de flacos……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 90 68. Flan de cardos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "91 69. Flan de pimienta………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 93 70. Flan Castelmagno con salsa topinambur….. 94 71. Rollos de espárragos, jamón, queso…… 95 72. Desastre verde……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 96 73. "caponát" (pron. pescoi, capunét)….. 97 74. Tartellette a Turín……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 98 75. Tartr…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 100 76. Trufas de Piamonte 1………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 102 77. Trufas de Piamonte 2………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 103 78. Trufas con huevo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 104 79. Tarta de trufa, huevo y champiñones………… 104 80. Omelette tripa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 106 Figura indice ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 108 Indice de recetas…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 110 índice de ópera………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 113

Batallón Máximo

Massimo Battaglio nació en Turín en 1965. Licenciado en arquitectura en 1992, vive y trabaja en Mirafiori, alternando la actividad estrictamente profesional, con la pintura, la escritura y la pasión por la cocina. Autor de numerosas monografías sobre edificios históricos en Piamonte, con WLM publicó, en 2011, el libro Amori Urbani, un poco recogido, un poco de guía turístico, donde cada historia de amor va acompañada de ilustraciones del autor y notas históricas. En 2015 publicó para WLM, con gran éxito, Historias de la putagá, una obra de cocina tradicional piamontesa en 3 volúmenes, fruto de una investigación histórica exhaustiva y completa con imágenes vintage. Con la novela histórica Las hijas de Giulia (WLM 2016), vuelve a la ficción.

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