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Pasta from Piedmont
Piedmont (Piemonte) is in the northwestern corner of Italy. Famous for its wine and white truffles, the Piedmont region
provides many culinary delights. Piedmont is home to some of Italy's finest red wines including Barbaresco and Barolo which
calls itself "The king of wines and the wine of kings.” On the sparkling side there is Moscato d’ Asti and Torino is Italy's
vermouth capital. Torino is also the birthplace of torrone, almond nougat, and is also known for its chocolate confections.
One of Torino’s most famous chocolate creations is gianduja. Gianduja is a blend of chocolate and hazelnuts, which are also
products of the Piedmont region. Most prized of all the local products are the white truffles. Piedmontese cooks shave paper-
thin slices of raw truffle over steaming risotto or homemade tajarin pasta. A distinctive characteristic of this cuisine is the use
of butter. The classic butter and sage sauce shows the Piedmontese love of butter. This region is famous for 'bagna cauda',
a garlic and anchovy dip for raw vegetables. Grissini, the slim breadsticks that are found on many Italian tables, have their
origins in Piedmont. Handmade grissini are very crispy and thin, and can be up to one meter long. The forests produce great
wild mushrooms, which along with cardoons, are gathered and used in many dishes. The 'slow food' movement, the Old
World's answer to the fast food revolution, was founded in Piedmont in 1986.
provides many culinary delights. Piedmont is home to some of Italy's finest red wines including Barbaresco and Barolo which
calls itself "The king of wines and the wine of kings.” On the sparkling side there is Moscato d’ Asti and Torino is Italy's
vermouth capital. Torino is also the birthplace of torrone, almond nougat, and is also known for its chocolate confections.
One of Torino’s most famous chocolate creations is gianduja. Gianduja is a blend of chocolate and hazelnuts, which are also
products of the Piedmont region. Most prized of all the local products are the white truffles. Piedmontese cooks shave paper-
thin slices of raw truffle over steaming risotto or homemade tajarin pasta. A distinctive characteristic of this cuisine is the use
of butter. The classic butter and sage sauce shows the Piedmontese love of butter. This region is famous for 'bagna cauda',
a garlic and anchovy dip for raw vegetables. Grissini, the slim breadsticks that are found on many Italian tables, have their
origins in Piedmont. Handmade grissini are very crispy and thin, and can be up to one meter long. The forests produce great
wild mushrooms, which along with cardoons, are gathered and used in many dishes. The 'slow food' movement, the Old
World's answer to the fast food revolution, was founded in Piedmont in 1986.
Tajarin is the egg-yolk-rich pasta from the Piedmont region of Italy. Their golden color comes
from the farmhouse egg yolks, which are almost orange in color, and their delicacy comes from
being cut into strands from 1/8 to 1/4-inch wide. One of the original recipes called for using 30
egg yolks to a little over 2 pounds of flour. Unless you have access to farm-fresh eggs, your
pasta will not have the rich, golden color of traditional tajarin. But this recipe does make a rich,
egg pasta with a silky, smooth texture. While tajarin is thePiemontese word for these noodles,
they are also often referred to as tagliatelle. Tajarin pasta is served simply, usually with butter
and freshly grated Parmesan cheese. During the truffle festival, tajarin is always served with
shavings of white truffles over a rich sauce. Since fresh white truffles are expensive and not
readily available, use packaged truffle butter, truffle oil, or preserved truffles. Go easy on the
truffle oil as a little goes a long way. The flavor may not be exactly the same but it is good none
the less.
from the farmhouse egg yolks, which are almost orange in color, and their delicacy comes from
being cut into strands from 1/8 to 1/4-inch wide. One of the original recipes called for using 30
egg yolks to a little over 2 pounds of flour. Unless you have access to farm-fresh eggs, your
pasta will not have the rich, golden color of traditional tajarin. But this recipe does make a rich,
egg pasta with a silky, smooth texture. While tajarin is thePiemontese word for these noodles,
they are also often referred to as tagliatelle. Tajarin pasta is served simply, usually with butter
and freshly grated Parmesan cheese. During the truffle festival, tajarin is always served with
shavings of white truffles over a rich sauce. Since fresh white truffles are expensive and not
readily available, use packaged truffle butter, truffle oil, or preserved truffles. Go easy on the
truffle oil as a little goes a long way. The flavor may not be exactly the same but it is good none
the less.
Tajarin Pasta
Dough:
2 cups all-purpose flour
6 large egg yolks
2 tablespoons olive oil
3 tablespoons cold water
To serve:
8 ounces unsalted butter
1 cup freshly grated Parmesan cheese
1 white truffle
Put the flour in the bowl of a food processor.
In a small bowl, combine the yolks, oil, and water.
Add the yolk mixture to the flour.
Process for about 30 seconds or until the dough gathers into a ball.
If it does not come together, add more flour or water as necessary.
Shape the dough into a disk, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Cut the dough into 4 equal pieces.
Keeping the dough lightly floured, roll each piece through a pasta machine.
As the dough gets thinner and longer, cut the strips for easier handling.
Cut the strips into 7-inch lengths.
Flour the strips of pasta, and roll them up loosely, like a jellyroll.
With a sharp knife, cut through the rolls at 1/8 to 1/4-inch intervals.
Shake and unroll the cut ribbons.
Dust them with flour and place them on a floured surface.
To serve:
Cook the pasta in boiling salted water for 1 to 2 minutes.
Meanwhile, melt the butter in a large skillet and add 1/4 cup of the hot pasta water.
Transfer the cooked pasta to the skillet. Toss the pasta until well coated with the butter.
Add half the grated cheese and shave half the truffle over top. Gently toss to blend.
Serve in individual bowls.
Shave the remaining truffle over each, and serve with remaining Parmesan.
(Serves 6)
2 cups all-purpose flour
6 large egg yolks
2 tablespoons olive oil
3 tablespoons cold water
To serve:
8 ounces unsalted butter
1 cup freshly grated Parmesan cheese
1 white truffle
Put the flour in the bowl of a food processor.
In a small bowl, combine the yolks, oil, and water.
Add the yolk mixture to the flour.
Process for about 30 seconds or until the dough gathers into a ball.
If it does not come together, add more flour or water as necessary.
Shape the dough into a disk, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Cut the dough into 4 equal pieces.
Keeping the dough lightly floured, roll each piece through a pasta machine.
As the dough gets thinner and longer, cut the strips for easier handling.
Cut the strips into 7-inch lengths.
Flour the strips of pasta, and roll them up loosely, like a jellyroll.
With a sharp knife, cut through the rolls at 1/8 to 1/4-inch intervals.
Shake and unroll the cut ribbons.
Dust them with flour and place them on a floured surface.
To serve:
Cook the pasta in boiling salted water for 1 to 2 minutes.
Meanwhile, melt the butter in a large skillet and add 1/4 cup of the hot pasta water.
Transfer the cooked pasta to the skillet. Toss the pasta until well coated with the butter.
Add half the grated cheese and shave half the truffle over top. Gently toss to blend.
Serve in individual bowls.
Shave the remaining truffle over each, and serve with remaining Parmesan.
(Serves 6)
Truffles
Truffles are a type of mushroom that grow underground near the
roots of trees. Since they grow underground they are difficult to find,
so truffle hunters use dogs and pigs that have been specially
trained to find the flavorfulmorsels. Both animals have a keen sense
of smell and are attracted to the strong, nut-like aroma of truffles.
Truffles resemble small potatoes and are usually between the size
of a marble and that of a golf ball; but they can be larger. Truffles are
expensive due to the labor involved in harvesting them and also their
environmental requirements
roots of trees. Since they grow underground they are difficult to find,
so truffle hunters use dogs and pigs that have been specially
trained to find the flavorfulmorsels. Both animals have a keen sense
of smell and are attracted to the strong, nut-like aroma of truffles.
Truffles resemble small potatoes and are usually between the size
of a marble and that of a golf ball; but they can be larger. Truffles are
expensive due to the labor involved in harvesting them and also their
environmental requirements
The two most commonly found are black and white truffles. White truffles come from Alba, a town in
the heart of the Piedmont region, and are called tartufo bianco. These truffles are most aromatic
between September and December. One thing that is important to remember when eating a truffle,
is that it is always best to eat it with simple foods like scrambled eggs, pasta, and rice dishes.
Truffles are also added to cheese, especially the mountain cheeses of Piedmont, such as in Toma
cheese, as well as in salami. White truffles, especially the winter variety should never be cooked.
White truffles release a strong scent when they are shaved very thin and served over warm dishes.
Fresh truffles should always be used the same day, or within 3 days of purchase.
Black truffles are best if used when cooking a dish, as their aroma and flavor are longer-lasting, and
will seep into your preparation. To use a black truffle, melt about 4 tablespoons of butter and add a
shaved truffle; cook over very low heat for just a few minutes and then pour over freshly cooked
pasta. Preserved truffles are also available and have a long shelf life. You won’t get the same flavor
from preserved truffles but they do add their own unique flavor to a dish. You can enhance the flavor
of preserved truffles with truffle oil or truffle butter, to truly bring back the fresh truffle flavor.
the heart of the Piedmont region, and are called tartufo bianco. These truffles are most aromatic
between September and December. One thing that is important to remember when eating a truffle,
is that it is always best to eat it with simple foods like scrambled eggs, pasta, and rice dishes.
Truffles are also added to cheese, especially the mountain cheeses of Piedmont, such as in Toma
cheese, as well as in salami. White truffles, especially the winter variety should never be cooked.
White truffles release a strong scent when they are shaved very thin and served over warm dishes.
Fresh truffles should always be used the same day, or within 3 days of purchase.
Black truffles are best if used when cooking a dish, as their aroma and flavor are longer-lasting, and
will seep into your preparation. To use a black truffle, melt about 4 tablespoons of butter and add a
shaved truffle; cook over very low heat for just a few minutes and then pour over freshly cooked
pasta. Preserved truffles are also available and have a long shelf life. You won’t get the same flavor
from preserved truffles but they do add their own unique flavor to a dish. You can enhance the flavor
of preserved truffles with truffle oil or truffle butter, to truly bring back the fresh truffle flavor.
Mushroom Ragu
(Makes about 2 cups)
Mushroom ragu may be served over pasta, polenta, or gnocchi.
4 tablespoons butter, divided
1 cup chopped onions
1 garlic clove, minced
1 pound mixed mushrooms, thinly sliced
1 teaspoon fresh thyme leaves
Salt and pepper
1/2 cup dry white wine
3 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Melt the 3 tablespoons of butter in a large skillet over medium heat.
Add the onions and garlic.
Saute the onions until translucent, about 5 minutes.
Add the mushrooms and thyme.
Saute until the mushrooms are golden brown, about 5 to 6 minutes.
Season with salt and pepper.
Add the Marsala wine, scraping up any browned bits on the bottom of the skillet.
Add the vegetable broth and tomato paste; bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the remaining 1 tablespoon of butter.
Remove from the heat.
Stir in the parsley and Parmesan cheese; check for seasoning.
(Makes about 2 cups)
Mushroom ragu may be served over pasta, polenta, or gnocchi.
4 tablespoons butter, divided
1 cup chopped onions
1 garlic clove, minced
1 pound mixed mushrooms, thinly sliced
1 teaspoon fresh thyme leaves
Salt and pepper
1/2 cup dry white wine
3 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Melt the 3 tablespoons of butter in a large skillet over medium heat.
Add the onions and garlic.
Saute the onions until translucent, about 5 minutes.
Add the mushrooms and thyme.
Saute until the mushrooms are golden brown, about 5 to 6 minutes.
Season with salt and pepper.
Add the Marsala wine, scraping up any browned bits on the bottom of the skillet.
Add the vegetable broth and tomato paste; bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the remaining 1 tablespoon of butter.
Remove from the heat.
Stir in the parsley and Parmesan cheese; check for seasoning.
Porcini Mushrooms are as great a treasure to the
Piedmont as the truffle. Porcini are characterized by a
big, round, fleshy cap that is supported by a short
round stalk. The name porcini means "piglets" in
Italian. The porcini has a meat-like texture with an
earthy and somewhat nutty flavor. Porcini grow in
association with specific trees. Many mushroom
foragers find porcini living under pine trees but it is
claimed that the best porcini are picked in chestnut
woods. This mushroom reportedly has a high protein
content, which makes them a great meat substitute in
vegetarian dishes.
Piedmont as the truffle. Porcini are characterized by a
big, round, fleshy cap that is supported by a short
round stalk. The name porcini means "piglets" in
Italian. The porcini has a meat-like texture with an
earthy and somewhat nutty flavor. Porcini grow in
association with specific trees. Many mushroom
foragers find porcini living under pine trees but it is
claimed that the best porcini are picked in chestnut
woods. This mushroom reportedly has a high protein
content, which makes them a great meat substitute in
vegetarian dishes.
Fresh porcini are more common for sale in Europe than in the United States. Dried porcini
mushrooms are still very good and add a strong flavor to pasta, soups, and sauces. Dried porcini
are usually sold in clear plastic or cellophane packages. Look for large whole slices with a minimum
of crumbs and debris in the bottom of the package. Soak the dried procini mushrooms in enough
boiling water to cover for 15 - 20 minutes. If your recipe calls for water or other liquids use the
mushroom water after draining; this adds an even stronger flavor. After draining, chop them and add
to a recipe as you would any fresh mushroom.
mushrooms are still very good and add a strong flavor to pasta, soups, and sauces. Dried porcini
are usually sold in clear plastic or cellophane packages. Look for large whole slices with a minimum
of crumbs and debris in the bottom of the package. Soak the dried procini mushrooms in enough
boiling water to cover for 15 - 20 minutes. If your recipe calls for water or other liquids use the
mushroom water after draining; this adds an even stronger flavor. After draining, chop them and add
to a recipe as you would any fresh mushroom.
| Porcini Mushrooms |
Fontina Cheese Sauce
(Makes 1-3/4 cups)
Fontina is an Italian cow's milk cheese. It is produced throughout Italy but the original version is
from the Aosta Valley in the Alps, which is just north of the Piedmont region. Serve this sauce over
potato gnocchi or over vegetables such as broccoli, cauliflower, or asparagus.
2 large egg yolks
1 cup heavy cream
8 ounces Fontina, cut into 1/2-inch cubes
In a small saucepan, whick together the egg yolks and cream; add the cheese.
Cook over medium heat, stirring until the cheese melts and the sauce is smooth.
Serve hot.
(Makes 1-3/4 cups)
Fontina is an Italian cow's milk cheese. It is produced throughout Italy but the original version is
from the Aosta Valley in the Alps, which is just north of the Piedmont region. Serve this sauce over
potato gnocchi or over vegetables such as broccoli, cauliflower, or asparagus.
2 large egg yolks
1 cup heavy cream
8 ounces Fontina, cut into 1/2-inch cubes
In a small saucepan, whick together the egg yolks and cream; add the cheese.
Cook over medium heat, stirring until the cheese melts and the sauce is smooth.
Serve hot.
Stuffed Gnocchi
Gnocchi are made throughout Italy but the stuffed
version is made mainly in the Piedmont region.
The gnocchi are made from a potato dough that
encloses a filling of meat, cheese, or vegetables.
The manner in which the gnocchi are formed varies;
they can resemble small ravioli or dumplings. Another
gnocchi dish made in the Piedmont is a gnocchi
gratin. Potato gnocchi are topped with Fontina cheese
sauce and breadcrumbs and baked until golden
brown and bubbly.
version is made mainly in the Piedmont region.
The gnocchi are made from a potato dough that
encloses a filling of meat, cheese, or vegetables.
The manner in which the gnocchi are formed varies;
they can resemble small ravioli or dumplings. Another
gnocchi dish made in the Piedmont is a gnocchi
gratin. Potato gnocchi are topped with Fontina cheese
sauce and breadcrumbs and baked until golden
brown and bubbly.
This cheese takes its name from a small town in
the Italian province of Cuneo in Piedmont.
Traditionally the picturesque town of Bra was the
central marketplace for the shepherds who would
bring their products from the mountains and the
surrounding area to sell. This is a semi soft
cheese usually made with whole milk (but can also
be made with partially skimmed milk). It has a
smooth thin rind, a consistent texture, and small
eye formation with a white to ivory color.
the Italian province of Cuneo in Piedmont.
Traditionally the picturesque town of Bra was the
central marketplace for the shepherds who would
bring their products from the mountains and the
surrounding area to sell. This is a semi soft
cheese usually made with whole milk (but can also
be made with partially skimmed milk). It has a
smooth thin rind, a consistent texture, and small
eye formation with a white to ivory color.
Agnolotti - Meat Filled Pasta
Agnolotti are stuffed, fresh pasta squares similar to
ravioli in which the filling is placed between 2 layers of
dough and cut all around, agnolotti are simply folded
over. Agnolotti can be gently poached, pan-fried in
butter, added to broth to make soup, or served with a
sauce. Typically, they are served in a beef broth with a
little melted butter or in a fresh sage and melted butter
sauce. The Piedmontese also like to serve agnolotti
with white truffle shaved over them.
ravioli in which the filling is placed between 2 layers of
dough and cut all around, agnolotti are simply folded
over. Agnolotti can be gently poached, pan-fried in
butter, added to broth to make soup, or served with a
sauce. Typically, they are served in a beef broth with a
little melted butter or in a fresh sage and melted butter
sauce. The Piedmontese also like to serve agnolotti
with white truffle shaved over them.