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Italian Baked Tomino Cheese with Turin Breadstick and Hazelnut Crust | Tomini al Forno in Crosta di Grissini Torinesi e Nocciole
Baked Piedmontese Tomino with a crisp Grissini Torinesi and hazelnut crust, served with a restrained Barbera reduction.
11 min read
Vitello Tonnato Bonbon with Capers and Anchovy | Bonbon di Vitello Tonnato con Capperi e Acciughe
Bonbon di Vitello Tonnato: a complete professional recipe for chilled veal bonbons with tuna, anchovy and caper sauce, plus technique and wine pairing.
11 min read
Piedmontese Savoy Cabbage Rolls | Capunet Piemontesi
Capunet Piemontesi (Piedmontese Savoy Cabbage Rolls) Capunet are the stuffed cabbage parcels of the Piedmontese table: soft Savoy leaves around a tender filling of beef, pork and Parmigiano, baked in butter and stock. They taste of the farmhouse kitchen, with sweet cabbage, nutmeg and browned cheese. The dish is won or lost at the leaf. Yield: 4 servings, 12 rolls. Prep: 45 minutes. Cook: 40 minutes. Total: 1 hour 25 minutes. Difficulty: intermediate. Course: main course. Reg
11 min read
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