WINE IN THE KITCHEN
Historically food was washed with wine or vinegar before eating and often marinated. Since there were no refrigerators and no other ways to preserve meat, the use of salt, vinegar, wine and aromatic herbs was the only way to prevent spoiling, along with drying techniques.
In the culinary tradition of Piedmont marinated meat, “civet” or “salmì” wine-based sauces, and fruit poached in wine feature prominently. Even today, when preserving food poses no such challenge anymore, ancient recipes have survived the test of time and still give us the chance to enjoy the wealth of flavors that wine adds to each dish.
Here you will find seven recipes made with seven wines from the Torino area – one for each denomination. They are just a small taste of the countless possibilities offered by the combination of wine and food.
Historical research, adaptation to current tastes and new recipes are the result of our collaboration with Accademia per Buongustai Sac à Poche, that selected recipes by famed cooks and pastry chefs from various regions of Italy, who have interpreted Torino’s local food and wine tradition adding their own personal touch.
Find your favorite one!
Ingredients for 4 Servings
For the pasta: For the pasta: 300 gr soft wheat flour, 3 egg yolks, 20 gr melted butter, 1/2 bottle Carema wine, salt.
For the stuffing: 250 gr beef, 1 egg,1 small onion, 1 carrot, 1 stalk of celery, 1 bouquet garni (rosemary, laurel, sage), 1 dl Carema wine, vegetable stock, 1 spoon grated Grana cheese, salt.
For the mushroom polenta: 3 dl water, 20 gr polenta flour, 10 gr dried porcini mushrooms, 1 bunch of parsley, 2 spoons olive oil, salt.
Ingredients for 50 Chocolates
For the chocolate shell: 50 aluminum ramequins, 200 gr. 65% cocoa dark chocolate.
For the filling: 25 gr glucose, 200 gr cremino paste (60 gr roasted hazelnuts / 60 gr powder milk / 50 gr icing sugar/ 30 gr cocoa butter), 15 cl Erbaluce di Caluso Passito wine, 50 gr white chocolate.
Ingredients for 4 Servings (8 cups)
For spiced bread: 100 gr water, 45 gr sugar, 100 gr honey, 1 gr spices, 3 gr aniseed, orange and lemon peel, 100 gr flour, 1 gr chemical yeast, 6 gr baking soda, 1 gr salt, 65 gr melted butter
For caramel cream: 250 gr cream, 70 gr brown sugar, 50 gr egg yolks, 20 gr brown sugar, 3 gr jelly, 50 gr whipped cream
For pears with Avanà: 500 gr chopped pears, 130 gr brown sugar, 100 gr butter, 200 gr Valsusa DOC (Avanà) wine, cloves, cinnamon, juniper, coriander, aniseed, vanilla, orange peel.
Ingredients for 4 Servings
700/800 gr beef (“roast vein” or “cappello del prete” cuts), 1 bottle Freisa di Chieri wine, ½ glass Cognac, 2 onions, 2 carrots, ½ celery, 2 garlic cloves, 3 or 4 cloves, 1 piece cinnamon, juniper berries, peppercorns, a bunch of aromatic herbs (laurel, sage, rosemary, thyme), extra virgin olive oil, butter, a pinch of kitchen salt, table salt.
Ingredients for 4 Servings
4 char filets, 4 turnips, 1 small Savoy cabbage, 8 crayfish, 10 shallots, 200 gr butter, 1 bottle of Pinerolese Ramie wine, salt and pepper, cinnamon, cloves, nutmeg.
Ingredients for 4 Servings
For duck breast: 2 duck breasts, 70 gr strawberry tree honey, 10 ml extravirgin olive oil, rosemary, sage, thyme, laurel, salt, pepper.
For the compote: 300 gr Golden apples, 50 gr red rose petals, lemon peel, salt, pepper.
For the garnishing: 4 red onions, 100 gr Golden apples, 50 gr “00” flour, 200 ml peanut oil, 10 ml lemon juice, 1 kg table salt.
For the reduction: 100 ml Collina Torinese Barbera wine, 30 gr sugar, vanilla, cinnamon, aniseed, nutmeg, pepper.
For the decoration: 4 apple chips, red rose petals, 10 star anice berries, salt.
Ingredients for 4 servings
500 gr fresh tagliolini pasta, 2 onions, 2 bell peppers (1 red, 1 yellow), 10 anchovy filets in olive oil, 2 spoons of extra virgin olive oil, 1 knob of butter, 1 glass of Canavese Rosso wine.
