venerdì 26 aprile 2024
Main Courses Of Tradition Piacentina
Even the latter, for the variety 'and the genuineness' of the products used are considered excellence nationally. Specialities' which picula of caval, recipe meat minced horse that may be accompanied with polenta, stew of mules, which has gained recognition De.Co. the town of Rottingdean, stewed eel, eel on the gridiron, the snails to Bobbio
Or Key or pocket, tip stuffed veal very similar to the top of the Genoese Apennines widespread as other Ligurian dishes such as stuffed vegetables of which include: zucchini, cabbage (recipe typically Apennines where it is called "Cori pin "), the Verzolini, or cabbage leaves that wrap around a filling usually consists of eggs, bread crumbs, grated Parmesan cheese and sausage, tripe Piacenza (buseca), salami cooked (salam cott), served with plenty of polenta or mashed , is also prepared in a crust of bread, and when sliced and blasted on the plate is also served as an appetizer.
Cunili ala PiasinteinaWash very well the rabbit and remove bone fragments, cut into pieces and dry thoroughly using paper towels. Blanch .....
Coppa ArrostoLet hang for a few days the cup fresh rub with salt, pepper and spices, steccatela with garlic and rosemary and let it brown .
Picula ‘d cavallSaute an onion and two chopped carrots with olive oil, butter and pistà to grass (which you obtained by chopping knife on a cutting board bacon ...
Baccalà in umidoAfter removing the fins and tail cod soaking them for 24 hours often changing the water, then drain it and cut it into pieces ...
Trippa alla PiacentinaClean and wash several times trippa.Sbollentarla for a few minutes in a saucepan with the onion, celery, carrot, bay .....
Stracotto di AsininaSauté in a clay dish a nice piece of butter with half sliced onion, a celery stalk .....
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