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

  • En couverture : piémontais vert frit, acquarere de Massimo Battaglio, collection privée.
  • ISBN: 9788897382300
  • Pages 136
  • Prix de couverture : 10.00
  • Genre: cuisine
  • Environnement: Piémont
  • Vous pouvez également le trouver à partir de Amazon.it et Libroco.it

 

Description

Volume III : fromages, desserts, bonbons et plus encore.

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 …. fromage………………………………………………………………………………………………………………………………………………………………………………………………………. 5 217. Bettelmat………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 6 218. soutien-gorge……………………………………………………… 6 219. Bruss…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 7 220. Chèvres…………………………………………………. 8 221. Castelmagno…………………………………………………………………………………………………………………………………………………………. 9 222. C'est une bonne chose », a-t-il déclaré dans un « MERCI-VOUS. 10 223. Gorgonzola………………………………………….. 10 224. Maccagno………………………………………………………………………………………………………………………………………………………………………. 12 225. Mascarpa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 14 226. Mollana de Val Borbera……………………………………………………………………………………………………………………………………………………….. 14 227. Montebore……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 14 228. Raschera…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 15 229. Robiola d'Alba…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 15 230. Robiola di Murazzano……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 16 231. Robiola di Roccaverano…………………………………………………………………………………………………………………………………………………. 16 232. Sejrass………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 17 233. Sarass of fen…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 17 234. Tome de lait brusc (tome de lait acide)…… 17 235. Toma du Piémont…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 18 236. Tomini……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 19 Desserts aux fruits……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 21 237. Crêpes de châtaigne……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 21 238. Crêpes aux pommes 1……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 21 239. Crêpes aux pommes 2……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 22 240. Pommes farcies…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 22 241. Poires au vin………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 23 242. Poires au chocolat………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 24 243. Pêches pleines………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 25 Bonbons faits maison………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 27 244. Acsenti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 27 245. Âmes de purgatoire…………………………………………………………………………………………………………………………………………. 27 246. Bonèt Bonèt bunèt est cap)………………………. 29 247. Se trouve……………………………………………….. 30 248. Canestrelli…………………………………………. 31 249. Sweet of the Queen……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 34 250. Tante Fina doux ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 35 251. Doux de Miando……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 36 252. Susa focaccia……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 38 253. Apple Glara………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 39 254. Mont blanc……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 40 255. Panna cotta………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 42 256. Salami au chocolat………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 43 257. Poissonniers avec des macarons……………… 44 258. Poire et macaron élité…………………………………………………………………………………………………………. 45 259. Gâteau aux châtaignes……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 46 260. Gâteau aux noisettes………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 46 261. Gâteau aux noisettes sans farine……………………… 47 262. Gâteau de riz aux pommes et caramel………….. 48 263. Gâteau Gianduia ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 49 264. Gâteau du 2000-siècle……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 51 265. Zabajone………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "52 Cookies and pastry…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 55 266. Amaretti Mombaruzzo………………………………. "55 267. Asiant……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "57 268. Baisers de dames………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "57 269. Bicciolani………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 58 270. Bicerin…………………………………………………………………………………………………………………………………………………………………………. "59 271. Bignole…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 60 272. Les cookies de la duchesse……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 61 273. Biscuits de santé…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 62 274. Novara Cookies…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 62 275. Ugly et bon à noisettes ………………………… 63 276. Cremini…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 64 277. Cuneesi au rhum…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 64 278. Finocchini…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 65 279. Gianduiotti………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 66 280. Krumiri…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 68 281. Margheritine de Stresa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 68 282. Chivasso arachides……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 68 283. Paste sofas……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 69 284. Biscuits………………………………………………………………………………………………………………………………………… 70 285. "Cut" au lait de poule ………………………………………………………………………………………………………………………………….. "71 286. "Couper" chocolat …………………………………………………………………………………………………………………………………………….. "72 287. Truffes au cacao………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "72 288. Torches au beurre (ou torches biellesi)………. 73 289. Torches d'Agliè………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "73 Pain………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 75 290. Biove……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 75 291. Focaccia ninese……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 75 292. Friciula………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 76 293. Gofri……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 77 294. Grissia monferrina………………………………………………………………………………………………………………………………………………………. 78 295. Gressins………………………………………… 79 296. La langue de la belle-mère………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 80 297. Miasse…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 80 298. Pan barbarisme ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 80 299. Pain de Carlo Alberto………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 81 300. Panet……………………………………………………………………………………………………………………………………………………………………. 81 301. Runditt…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 82 Vins…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 85 302. Alta Langa rosé pétillant ………………….. 86 303. Arneis……………………………………………… 87 304. Sparkling Asti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 88 305. Avanà…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 89 306. Barbaresco……………………………………….. 90 307. Barbera……………………………………………. 92 308. Barolo……………………………………………… 94 309. Bonarda…………………………………………… 95 310. Brachetto…………………………………………. 96 311. Bramaterra…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 96 312. Carema…………………………………………… 97 313. poli…………………………………………… 97 314. Dolcetto…………………………………………… 99 315. Erbaluce…………………………………………. 100 316. Préféré………………………………………….. 101 317. Freisa…………………………………………….. 101 318. Gattinara………………………………………… 102 319. Ghemme………………………………………… 102 320. Grignolino……………………………………….. 103 321. Malvoisie…………………………………………. 104 322. Moscato………………………………………….. 105 323. Nebbiolo…………………………………………. 106 324. Caluso Pass……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 107 325. Ramie……………………………………………. 108 326. Ruchè…………………………………………………………………………………………………………………………………………………………………………. 109 327. Vermouth…………………………………………… 109 Digestives……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 328. Barolo plié sur ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 113 329. Capiler…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 114 330. Communion alpine……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 115 331. Grappa…………………………………………… 115 332. Genep……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 116 333. Vin brule…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 116 Éléments de phonétique piémontaise…………………………….. 117 Bibliographie…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 119 Auteurs anciens…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 119 14ème siècle………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 119 15ème siècle………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 16ème siècle………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 119 17ème siècle………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 120 18ème siècle………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 120 19th Century………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 121 XX Century……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 122 21st Century………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 124 Indice de figure…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 126 Opera Index……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 133

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 volume Amori Urbani, un peu recueilli, un peu un guide touristique, où chaque lieu où se déroulent les dix histoires d'amour, est commenté par une note spécifique dans le chapitre et par dessin à l'encre de l'auteur. Histoires du putagè (WLM 2015), est une œuvre de cuisine en 3 volumes, illustrée d'images historiques liées à l'art culinaire piémontais.

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