Piemonte Cuisine 101

Anchovies and Roasted Peppers, A Piemontese Classic

It has been said that Piemonte has the finest cuisine in Europe.  While some may argue this, it is certainly true that Piemontese cuisine utilizes basic, natural ingredients in such a way as to maximize and enhance their natural characteristics, preserve their longevity, and challenges everything you might think you know about Italian cooking.

Take butter.  Butter is used extensively in Piemonte, olive oil to a lesser degree than in many regions. Blame it on our proximity to France.   Oil is often used here as a dressing for salad, or for a final splash on steamed vegetables or boiled meats.  But agnolotti plin, the classic Piemontese ravioli that get their name from the Piemontese word for “pinch”,  are more often than not served with melted butter flavored with whole sage leaves.

Our proximity to the Ligurian coastline has fostered a tradition of using anchovies in so many of the dishes found here.  Bagna Cauda, which consists of hot oil, aromatic with garlic and anchovies, served in a heated bowl with raw vegetables prepared for dipping.

An updated version of Bagna Cauda is often served by simply roasting peppers in hot oil with garlic and anchovies and serving.  Another possibility is to roast the peppers, and fill them with Salsa Verde, a sauce made of parsley, garlic, anchovies and olive oil.

It’s said that Vitello Tonnato, veal with tuna sauce, was formed out of an alliance between Liguria and Piemonte in the 19th century.  Whatever the history, the famous Piemontese Noce di Vitello, shoulder round of veal, is browned and then simmered in a broth of onions, carrots and celery until it is a light pink in the middle.  It’s then sliced paper thin and served with a sauce of tuna that has been creamed with homemade mayonaisse and capers.

The cuisine of Piemonte is multifaceted and superb.  I will be presenting classic dishes as well as interesting twists here from time to time.

Buon Appetito!