Grano al sugo di pomodorini (wheat berries with cherry tomato sauce from Apulia)

A simple and tasty recipe from Puglia, the heel of Italy: wheat berries boiled till al dente and then simmered in a cherry tomato sauce, with garlic, chilly pepper and parsley. Straightforward and delicious. I prefer using semi-polished berries here, the ones that have had the outer, inedible husk removed but with some of the bran still attached. I also tried cooking with whole grain berries in the past I have always found them boring and far too chewy. If you soak the berries the night before, the cooking time will be very short indeed. Continue reading

La sfoglia con 40 tuorli – 40 yolk pasta dough (Piedmontese cooking)

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When making fresh egg pasta, the most common ratio is 1 egg for every 100 g flour. However,  the sfoglia (that is the name of the pasta dough in Italian) can be  as rich/lean as the cook wants. I was recently reminded of this whilst browsing a little book about traditional Piedmontese cooking , Ricette di Osterie di Langa,  published by Slowfood few years ago. Continue reading

Pollo o coniglio ai peperoni (chicken or rabbit with peppers, Piedmontese cooking)

Chicken with peppers

One of the great dishes of Piedmont: a braised chicken (but it could be rabbit too, a very popular meat in Piedmontese cooking) with peppers and lots of herbs.  This is classic home cooking done entirely on top of the stove and it follows a usual pattern: the chicken is browned, then wine and aromatics are added, when the chicken is half way done, some mixed peppers go into the pot. By the end, the pan juices are not copious but the few tablespoons left are deliciou and the meat has been infused with the flavor from the herbs, the wine and the peppers. Continue reading