Time to change gear: autumn is here and I want to explore more of the wonderful northern Italian repertoire, which I think lends itself better to this time of the year.
This vegetable terrine hails from Piemonte, or, to be precise, from this tremendous book about Piedmeontese cooking: if you read Italian, do get it. This is not your typical recipe driven cookery book but one where the emphasis is on food as culture.
it is a layered affair of cooked chopped vegetables, with each vegetable layer enriched with eggs and béchamel sauce: an excellent example of that Italian bourgeois , Sunday lunch cooking, now almost disappeared. Continue reading “Sformato autunnale di tre verdure (layered autumn three vegetable terrine from Piemonte)”