Rulli Del Cavolo Di Piemontese Recipes

TIRAMISU PIEMONTESE

Steps:

• Separate eggs. Beat together yolks, sugar, wine and mascarpone until the mixture attains a smooth creamy texture.
• Whip the eggwhite vigorously until it becomes solid--if available, electric whip will help immensely. (do this patiently with "high energy", if it is not solid enough the end result will be soggy and soupy!).
• Carefully fold in the whipped eggwhite into the mascarpone/york mixture, blend them well and evenly.
• Mix 2 teaspoonful of sugar into the coffee, then pour in a container large enough to dip savoiardi/lady fingers comfortably.
• Dip each pieces of biscuits into the coffee quickly, (wet the entire surface for a moment but not until it gets soggy all the way through) lay them neatly in one layer at the bottom of a large square/rectangular baking dish (or 2 medium).
• Pour half of the cream (mascarpone/egg mixture) evenly over the savoiardi, then sprinkle the sweetened cocoa powder to cover the surface.
• Lay another layer of savoiardi on top, repeat with the cream, then top it off with unsweetened pure cocoa powder.
• Chill it in the fridge for a couple of hours before serving.

ROASTED BUCKWHEAT POLENTA WITH SAGE CREAM SAUCE

Steps:

• Use a heavy skillet to toast the buckwheat groats, over medium heat, until they are lightly toasted (stir occasionally), about 12 minutes; remove from heat and set aside so they cool.
• Once they are completely cooled, grind them, using a coarse setting, for form grits (they'll have the consistency of corn meal).
• Simmer the potato in water until fork tender, about 25 minutes; remove the potato, but keep the water simmering in the pot.
• Peel and mash the potato with a fork, then return to the pot of simmering water.
• Add the ground buckwheat grits to the pot along with 1/2 teaspoon salt; bring to a boil, stirring constantly, then reduce heat to low and cook, stirring frequently, until mixture becomes very thick, about 15 minutes (if it gets too thick, add a little water; also if it gets done before the sauce, remove from heat and cover).
• Meanwhile, saute the leeks, in the butter, in a large skillet, until softened; reduce heat and add a pinch of salt, then cover and cook until very tender, 6 to 8 minutes.
• Stir in the cream, sage, and a few grinds of pepper; gently simmer until the cream reduces and thickens to a sauce-like consistency, about 10 minutes.
• Stir the grated cheese into the polenta.
• Serve the polenta in a shallow bowl, spoon the sauce on top, and garnish with more grated cheese.

TARALLI BARESI

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

XARéM

Steps:

• In a tin wash clams with cold water, so you clean them from any dirt they might have. After that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out.
• Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan over low heat. Drain.
• Remove the clams from the water. Place them in a boiler, cover with water, and boil 10 minutes. Reserving the water, take the clam meat out of the shells. Return clams to boiler, add wine, and bring to a boil.
• Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.
• Return to heat, stirring occaisionally, until thickened.
• Add the rest of the meat, then salt and pepper to taste,.
• Serve hot, garnished with croutons or parsley if desired.

ZUCCHINI CARBONARA FOR TWO(VEGETARIAN)

Steps:

• Cook pasta in lots of boiling salted water for 6 minutes.
• Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
• Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
• Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
• Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
• Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!

RULLI DEL CAVOLO DI PIEMONTESE

Steps:

• Wash rice thoroughly.
• In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife.
• Place 1 cabbage in a microwave proof container with a lid with core side down.
• Pour 1/2 cup water into the container with the cabbage, cover and microwave on High (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes.
• When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown).
• In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F. Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered.
• Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.