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

  • En la portada: Dionyles Window, Acquare de Massimo Battaglio, colección privada.
  • ISBN: 9788897382294
  • Páginas 164
  • Precio de portada : 11.00
  • Género: cocina
  • Medio ambiente: Piamonte
  • También puedes encontrarlo desde Amazon.it y Libroco.it

   

Descripción

Volumen II: Primero, Segundo y Esquemas.

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.

Indice de recetas

Las recetas vegetarianas son distintas con una estrella……. Las recetas aptas para la cocina vegana, con dos estrellas…. Pegar………………………………………………………………………………………………………………………………………………………………………………………………………………………. 5 81. Agnolotti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 5 82. Plinalotti agnolotti ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 9 83. Agnolotti con arroz……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 9 84. Cojete o calhetas (cagliettes, cabiettes)…………  10 85. Cojete de pan (pron. usted va a tener que hacer esto …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 11 86. Corzetti………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 12 87. Crozét o crozetin cruset, crusetin)……… 12 88. Dumplings de patata …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 13 89. Albóndigas de patata con castelmagno……………. 14 90. Gnocchi de juncos (pron. "Es un día muy triste", dijo. 14 91. Albóndigas de calabaza y castañas……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 15 92. Macaron macaru-n es macarrones)……………. 16 93. Rabaton (pron. rabatu-n……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 16 94. Raviéle (pron. raviole es raviolículos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 16 95. Raviéles, o "albóndigas del Valle de la Varaita"………. 17 96. Tajarin (pron. taiari-n es fideos)………………. "18 Risotti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 19 97. Piedmontrise risotto……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 21 98. Risotto con vercelano o Panissa……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 22 99. Risotto con hígados………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 23 100. Risotto con setas……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 23 101. Risotto con trufas………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 23 102. Risotto con trufas y fondue………………… 24 103. Risotto con gorgonzola………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 24 104. Risotto con salchichas…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 24 105. Arroz y pintorescos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 25 106. Arroz y ranas …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 27 107. Arroz y nabos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 28 108. Arroz en Cagnon (pron. cagn)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 30 109. Vianda (arroz y castañas secas)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "31 Sopas y sopas ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 33 110. Caldo con las pastas reales…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 33 111. Buzeca b'seca)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 35 112. Cizr (pron. sopa de garbanzos)………… 36 113. Crema de apio Castelmagno………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 38 114. Frijoles gordos con canavesana………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 38 115. Mach (pron. mac' – no traducible)…………….. 41 116. Sopa blanca ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 42 117. Sopa de estatal………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 43 118. Sopa etiquetada ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 43 119. Sopa casada ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 44 120. Minestrina con bombonina (bumbunin)……………. 45 121. Minestrina con las biavettes…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 45 122. Polenta dentro de… ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 46 123. Pucia, Pute,, Puut…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 47 124. Supa miton (pron. S'pa mitun……………. 49 125. Supa dij barbét sad'j barb't)……… "52 126. Sopa de Ajucche (pron. ai-che)……………….. "55 127. Sopa de castañas 1……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "56 128. Sopa de castañas 2………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 57 119. Sopa de cebolla……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 57 130. Sopa de leek……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 58 131. Sopa de comaños de queso………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 61 132. Sopa walser d'barley………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 62 Lessi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 63 133. Mixta hervida …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 63 134. Cappone reado…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 64 135. Becerro de atún………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 65 Tostados y estandaizados……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 67 136. Braised en el barolo ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 67 137. Brus-cit………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 70 138. Jabalí en civet…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 70 139. Filete de buey Piedmont-etat………………. 72 140. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 73 141. Cerdo de leche con tortitas de manzana……….. 75 142. Salchicha en rojo húmedo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 76 143. Salchicha de vino………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 77 144. Rustida………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 78 145. Bolsa rellena …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 78 146. Tapulon (pron. tap-lu-n…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 80 147. Trippa di Moncalieri……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 81 Cordero…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 83 148. Cordero de anciano en mi camino………. Carnes de aves de corral y blancas…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 85 149. Cappone relleno…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 85 150. La cappone de moda de Morozzo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 86 151. Conejo con canavesana…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 87 152. Conejo del Piamonte……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 88 153. Conejo de castañas …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 88 154. Conejo en negro húmedo……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 89 155. Rabbit at civet…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 90 156. Faraón de Golden Leon……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 93 157. Pharaoh relleno………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 94 158. Financiero………………………………………………………………………………………………………………………………………………………. 96 159. Dip de setas e hígados con Cavour…… 98 160. Hare al civet……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 98 161. Caracoles en El Borgoña en Piamonte……… 99 162. Pollo con babi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 100 163. Pollo a Marengo……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 101 164. Pollo con la "serpiente"………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 102 Pescado. 103 165. Langostinos fluviales de langhe…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 103 166. Langostinos de río en ensalada….. 104 167. Lobo del mar……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 105 168. Bacalao con anchoas (en el agua). 106 169. Pescado o pez falso……………………………………………………………………………………………………………………………………………………………………………………………………………………. 107 170. Pescado en la carpa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 107 171. Esturión torina. ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 109 172. Trucha de Piamonte ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 110 Fried…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 173. Balotin-e balutin-e.m. 113 174. Batsoo (pron. ……………. ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 175. Frisse Novaresi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 114 176. Frisse monferrine y canavesane…………… 115 177. Frito mezclado con Piamonte……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 116 178. Friciolin doss friciuli-n dus)………… 118 179. Grive ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 180. Piloto……………………………………………… 120 181. Ranas a los vercellos…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 121 182. Subric (pron. carne y manzanas……. 122 183. Subric (pron. s.bric) de patatas……………. "123 Segundos platos de huevo………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 125 184. Un frief pícaro (pron. "arruga de frigur"). 125 185. Tortilla de alcachofa "es decir, articiocchi"….. 126 186. Tortilla de girasol…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 128 187. Tortilla de Luvertina ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 129 188. Tortilla de Netthas …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 129 189. Viole tortilla………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 130 190. Huevos de Cirighét ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 130 Segundos platos vegetales……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 131 191. Espárragos en Cavour………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 131 192. Espárragos con fondue……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 133 193. Espárragos de Ponnog………………… 133 194. Espárragos "en branche"………………. 135 195. Cebolla salvísa en agridulce…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 135 196. Alcachofas en Cavour………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 136 197. Alcachofas en fricassea…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 137 198. Cardi gratinado …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 137 199. Truffle cardi……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 138 200. Harina de garbanzos ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 139 201. Galettes de cardo chelgback y castelmagno. 139 202. Glore en Talhiun …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 141 203. Ensalada de col…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 141 204. Ensalada de girasol……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 142 205. Patatas con savoiarda…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 143 206. Pimientos rellenos de queso…………….. 144 207. Pimientos rellenos de arroz en Turín……. 145 208. Tomates piamontes-in-a-bowl…….. 146 209. Tomates rellenos de Piamonte frío… 147 210. Tomates rellenos de Piamonte caliente… 148 211. Ratatuia …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 148 212. Sancrao sancrau – chucrut)……… 150 213. Espinaca con crema……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 151 214. Espinaca a pasas………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 152 215. Topinambur trifolati…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 152 216. Zucchini en carpón……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. Indice de recetas ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 156 Figura indice ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 160 índice de ópera……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 162

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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