HISTOIRE DE PUTAGè – PIEMONTESI SAPORIS DE AGNOLOTTI TO ZABAIONE – VOL. II – par Massimo Battaglio

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  • ISBN: 9788897382294
  • Pages 164
  • Prix de couverture : 11.00
  • Genre: cuisine
  • Environnement: Piémont
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Description

Volume II : Premier, deuxième et grandes lignes.

Des agnolotti au lait de poule, des sauces aux digestifs en passant par les entrées froides et chaudes, les pâtes et les risottos, les soupes, la lecture, l'humidité, les rôtis, le poisson, les secondes d'œufs ou de légumes, les fromages, les bonbons, les pains et les vins. Un tour d'horizon de trois cent trente-trois articles, y compris des plats et des produits typiques, des aliments anciens et des remaniements modernes, des souvenirs de la cuisine paysanne, la virtuosité de l'économie domestique bourgeoise et la magie des tables des rois. L'exposition discursive et agréable des recettes, pleine de nouvelles curieuses, d'anecdotes familiales et de références instruites, ne diminue pas le contenu scientifique de l'œuvre, dans laquelle chaque recette est présentée dans son contexte historique et géographique, guidant le lecteur de le re-proposer avec les moyens et les outils actuels. Le putagè, la cuisine au feu de bois bon marché de l'invention du XIXe siècle, encore présente dans toutes les maisons de nos grands-mères, est l'image évocatrice d'un passé récent, d'une mémoire vivante et dépourvue d'accents nostalgiques et mythologiques, qui invite à la patience et à la science nécessaire dans la cuisine.

Indice de recettes

Les recettes végétariennes sont distinctes avec une étoile ……. Les recettes adaptées à la cuisine végétalienne, avec deux étoiles …. colle………………………………………………………………………………………………………………………………………………………………………………………………………………………. 5 81. Agnolotti……………………………………………………………………………………………………………………………………………………………………………… 5 82. Plinalotti agnolotti……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 9 83. Agnolotti avec du riz……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 9 84. Cojete ou calhetas (cagliettes, cabiettes)……………………………………………………………………………………………………  10 85. Cojete de pain (pron. vous allez devoir faire ceci……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 11 86. Corzetti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 12 87. Crozèt ou crozetin cruset, crusetin)……… 12 88. Boulettes de pommes de terre…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 13 89. Boulettes de pommes de terre avec castelmagno………………………………………………………………………………………………………………. 14, 90. Gnocchi de rushes (pron. « C'est un jour très triste », a-t-il dit. 14 91. Boulettes de citrouille et de châtaigniers…………………………………………………………………………………………………… 15 92. Macaron Macaron macaru-n est macaroni)………… 16 93. Rabaton (pron. rabatu-n)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 16 94. Ravile (pron. raviole est raviolis)……………………………. 16 95. Raviles, ou "varaita Valley dumplings"…………………. 17 96. Tajarin (pron. taiari-n est nouilles)………………………… "18 Risotti……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 19 97. Risotto piémontisé………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 21 98. Risotto à la vercellese ou Panissa…………………………………………………………………………………………………………………………… 22, 99. Risotto avec foies……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 23 100. Risotto aux champignons………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 23 101. Risotto aux truffes……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 23 102. Risotto aux truffes et fondue……………………………………………………………………………………………………………… 24 103. Risotto au gorgonzola………………………………………………………………………………………………………………………………… 24 104. Risotto à la saucisse……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 24 105. Rice et quaints……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 25 106. Riz et grenouilles………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 27 107. Riz et navets……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 28 108. Riz à Cagnon (pron. cagnùn)……………………………………………………………………………………………………………. 30 109. Vianda (riz et châtaignes séchées)…………………………………………………………………………………………………… "31 Soupes et soupes……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 33 110. Broth avec les pâtes royales …………………………………………………………………………………………………………………………………………………………. 33 111. Buzeca Buzeca b'seca)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 35 112. Cizrà (pron. soupe de pois chiches)………………………………………………………………………… 36 113. Castelmagno crème de céleri ……………….. 38 114. Haricots gras avec canavesana………………………………………………………………………………………………………………………………. 38 115. Mach (pron. mac' – non traduisible)…………………………………………………………………………… 41 116. Soupe blanche……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 42 117. Thistall soupe…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 43 118. Tagged soupe…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 43 119. Soupe mariée……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 44 120. Minestrina avec bombonine (bumbunin)……………………………………………………………………………………………………………………… 45 121. Minestrina avec les biavettes……………………………………………………………………………………………………………………………………. 45 122. Polenta à l'intérieur… ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 46 123. Pucia,, Puta, Puut………………………………………………………………………………………………………………………………………………………………….. 47 124. Supa mitonà (pron. S'pa mitunà)…………………………………………………………………………………………. 49 125. Supa dij barbèt sad'j barbèt)……… "52 126. Soupe d'Ajucche (pron. aiùche)…………………………………………………………………………………………. "55 127. Soupe de châtaignes 1…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "56 128. Chestnut Soup 2…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 57 119. soupe……………………………………………………………………………………………………………………………………………………. 57 130. soupe aux poireaux……………………………………………………………………………………………………………………………………………………………….. 58 131. Soupe de walser au fromage…………………………………………………………………………………………………………………………………………….. 61 132. Soupe walser d'barley………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 62 Lessi………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 63 133. Mixte bouilli……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 63 134. Cappone reado……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 64 135. Veau de thon……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 65 Rôti et braisé………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 67 136. Braisé au barolo…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 67 137. Brus-cit……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 70 138. Sanglier à la civette……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 70 139. Filet de bœuf piémontais-état…………………………………………………………………………………………… 72 140. Fricand…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 73 141. Porc au lait avec des crêpes aux pommes …………….. 75 142. Saucisse en rouge humide………………………………………………………………………………………………………………………………………………………. 76 143. Saucisse au vin…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 77 144. Rustida……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 78 145. Sac farci…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 78 146. Tapulon (pron. tap-lu-n……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 80 147. Trippa di Moncalieri……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 81 Agneau…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 83 148. Agneau de l'aîné sur mon chemin ………. Volaille et viandes blanches……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 85 149. Cône farci…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 85 150. Le cône à la mode de Morozzo……………………….. 86 151. Lapin avec canavesana…………………………………………………………………………………………………………………………………. 87 152. Lapin piémontais…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 88 153. Lapin châtaignier…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 88 154. Lapin en noir humide………………………………………………………………………………………………………………………………………………. 89 155. Lapin à la civette……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 90 156. Pharaon de Léon d'or………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 93 157. Pharaon farci…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 94 158. financier………………………………………………………………………………………………………………………………………………………. 96 159. Trempette de champignons et foies avec Cavour…… 98 160. Lièvre al civet…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 98 161. Escargots dans Le Bourguignon dans le Piémont……… 99 162. Poulet au babi………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 100 163. Poulet à Marengo……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 101 164. Poulet avec le "serpent"…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 102 Poissons. 103 165. Crevettes de rivière de langhe………………….. 103 166. Crevettes de rivière en salade…………………….. 104 167. Loup de mer…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 105 168. Morue aux anchois (à l'eau). 106 169. Faux poisson ou poisson-poisson ……………….. 107 170. Poissons dans la carpe……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 107 171. Esturgeon de Torinese……………………………………………………………………………………………………………………………………….. 109 172. Truite du Piémont……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 110 Fried………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 173. Balotin-e balutin-e.m. 113 174. Batsoà (pron. Batsuà)…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 175. Frisse Novaresi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 114 176. Frisse monferrine et canavesane……………… 115 177. Frit mélangé avec Le Piémont …………………… 116 178. Doss Friciolin friciuli-n dus)………………………………………………………………… 118 179. Grive……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 119 180. tester……………………………………………… 120 181. Grenouilles à la vercellese………………………………………………………………………………………………………………………………. 121 182. Subric (pron. viande et pommes ……. 122 183. Subric (pron. s.bric) de pommes de terre……………… "123 Deuxièmes plats d'œufs……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 125 184. Un frief voyous (pron. "friness ride")……… 125 185. Omelette aux artichauts "c'est-à-dire articiocchis"…. 126 186. Omelette de tournesol…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 128 187. Omelette Luvertin………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 129 188. Netthas omelette………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 129 189. Omelette Viole……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 130 190. Oeufs Cirighèt…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 130 Deuxièmes plats de légumes……………………………………………………………………………………………………………………… 131 191. Asperges à Cavour…………………………………………………………………………………………………………………………….. 131 192. Asperges à fondue…………………………………………………………………………………………………………………….. 133 193. Eggnog asperges………………………….. 133 194. Asperges "en branche"……………………………………………………………………………………………………………………. 135 195. Oignons Ivrea en douceur amère ………….. 135 196. Artichauts à Cavour……………………………………………………………………………………………………………………………………….. 136 197. Artichauts en fricassea…………………………………………………………………………………………………………………………………………….. 137 198. Cardi gratinisé…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 137 199. Truffle cardi…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 138 200. Farine de pois chiches …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 139 201. Galettes de bossu de thistle et castelmagno. 139 202. Glore à Talhiun…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 141 203. Salade de chou…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 141 204. Salade de tournesol……………………………………………………………………………………………………………………………….. 142 205. Pommes de terre avec savoiarda………………………………………………………………………………………………………… 143 206. Poivrons farcis au fromage……………. 144 207. Poivrons farcis au riz à Turin……. 145 208. Piémont-dans-un-bol tomates …….. 146 209. Tomates froides farcies du Piémont… 147 210. Tomates farcies du Piémont… 148 211. Ratatuia……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 148 212. Sancrao (Sancrao) sancrau – choucroute)……… 150 213. Épinards à la crème……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 151 214. Épinards aux raisins secs………………………………………………………………………………………………………………….. 152 215. Topinambur trifolati………………………………………………………………………………………………………………………………………….. 152 216. Zucchini en carpon………………………………………………………………………………………………………………………… Indice de recettes………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 156 Indice de figure…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 160 Opera Index……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 162

Bataillon Maximus

Massimo Battaglio est né à Turin en 1965. Diplômé en architecture en 1992, il vit et travaille à Mirafiori, alternant l'activité strictement professionnelle, avec la peinture, l'écriture et la passion pour la cuisine. Auteur de nombreuses monographies sur les bâtiments historiques du Piémont, avec WLM il a publié, en 2011, le livre Amori Urbani, un peu recueilli, un peu guide touristique, où chaque histoire d'amour est accompagnée d'illustrations de l'auteur et de notes historiques. En 2015, il a publié pour WLM, avec grand succès, Histoires du putagè, une œuvre de la cuisine traditionnelle piémontaise en 3 volumes, fruit d'une recherche historique approfondie et avec des images vintage. Avec le roman historique Les Filles de Giulia (WLM 2016), elle revient à la fiction.

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