RECIPES

Subrìch of potatoes
Peel the potatoes and boil one half hour in salted water. Drain and pass through a potato-masher. Add the whole eggs, salt...

Subrìch of potatoes
For 6 people

6 medium sized yellow pulp potatoes
3 fresh eggs
One glass of Extra Virgin Olive Oil
Salt, pepper

Peel the potatoes and boil one half hour in salted water. Drain and pass through a potato-masher. Add the whole eggs, salt, pepper and thoroughly amalgamate. Heat the oil in a wide frying pan and delicately place tablespoonfuls of the mash. Fry to golden brown about five minutes per side and then serve the Subrìch piping hot.

Preparation time: one hour
Cooking time: 10 minutes

Seasonal Vegetables in anchovy sauce
There's nothing more pleasurable to offer your table guests than a fine selection of vegetables. Carefully clean the vegetables, and cut them into...

Seasonal Vegetables in anchovy sauce
For 6 people

2 leeks
1 cardoon
1 celery
4 fennels
1 medium sized cauliflower
1 medium sized broccoli
4 onions
4 potatoes
4/500 grams of Jerusalem artichokes
5 anchovies under rock salt
3 cloves of garlic
Extra Virgin Olive Oil
salt

There's nothing more pleasurable to offer your table guests than a fine selection of vegetables. Carefully clean the vegetables, and cut them into morsel size pieces; boil or steam the leeks, cardoons, fennels, broccoli, cauliflower, onions and potatoes. Prepare the sauce separately, by melting the cleaned and filleted anchovies in a saucepan with heated olive oil and garlic cloves. When the anchovies are dissolved in the oil, add the finely diced celery and Jerusalem artichokes; then mix in the other vegetables. Make sure the vegetables are chewy, "al dente" and serve as an entrée. Particularly enjoyable in the cold and foggy season.

Preparation time: 15 minutes for the vegetables - 10 minutes for the sauce - 5/10 minutes for the last phase

Recommended wines: Dolcetto d'Alba Colombè - Barbera d'Alba (young) - Nebbiolo d'Alba (young)

Chickpea and pork rib soup
Place the dried chickpeas in cold water, drop in the bicarbonate and leave to absorb for about 12 hours. This is usually done the evening before preparation...

Chickpea and pork rib soup
For 6 people

500 grams of dried chickpeas
a handful of bicarbonate of soda
800 grams of spare ribs
2 onions, one stalk of celery, a carrot,
a sprig of rosemary
4 potatoes
A tablespoon of tomato sauce
2 Tablespoons of olive oil, salt

Place the dried chickpeas in cold water, drop in the bicarbonate and leave to absorb for about 12 hours. This is usually done the evening before preparation. Once the chickpeas have been revived, place them in a pot with four liters of water and bring to a slow and steady boil. In the meantime, gently sauté the chopped onions, celery, carrot and rosemary in two tablespoons of olive oil. If necessary, from time to time, skim the foam from the boiling chickpeas. When about half cooked, stir the chickpeas into the sauté along with the peeled whole potatoes, then ribs already cut in small pieces and then the tablespoon of tomato sauce. Slowly cook for a couple of hours. Then, mash the potatoes with a fork and add salt to taste. Serve as is or with croutons (pieces of stale bread pan fried in olive oil).

Time to revive chickpeas: 12 hours - Preparation and cooking time: 4 hours

Mixed boiled meat
Immerse the various meats in hot, salted water and boil for a good many hours; boil the hen and cotechino separately...

Mixed boiled meat
For 8 people

500 gr. of "scaramella"
500 gr. of calf's head
500 gr. of muscle
500 gr. of tail
500 gr. of beef tongue
one cleaned and flamed hen
300 gr. of cotechino

salt
water
a handful of parsley
two stalks of celery
an onion
a sprig of rosemary

Immerse the various meats in hot, salted water and boil for a good many hours; boil the hen and cotechino separately. Once cooked (approx. 4 hours) drip off excess water, slice and serve piping hot accompanied by the savory and appetizing "bagnet.".

RED SAUCE (bagnet russ)
1 Kg of tomatoes
one onion
a handful of basil leaf
a handful of parsley
a spring of rosemary
two cloves of garlic
one red chili pepper (spagnulin)
a carrot
a pepper
a stalk of celery
salt, oil, pepper

Peel and seed the tomatoes and cook them with the herbs and aromas. When the mix thickens, pass through a sieve and return to the saucepan, adding some fresh olive oil, salt and pepper. Serve hot.

GREEN SAUCE (bagnet verd)
A generous handful of parsley
a clove of garlic
two hard boiled egg yolks
two anchovies
ten capers
Soft part of bread
vinegar, oil, salt

Finely chop the parsley with the garlic, hardened egg yolks, anchovies, capers and bread white previously soaked in vinegar. Add oil and salt and carefully amalgamate.

Recommended wines: Barbera d'Alba Nebbiolo d'Alba