Piedmontese cuisine 2
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Traditional cuisine of Piedmont] Piemonte
Part 2
Langhe cuisine
*Tajarin: A long pasta made from a dough of eggs and wheat flour, cut into thin strips, and has a flat shape similar to Japanese kishimen. Parmigiano Reggiano (powdered cheese) and polenta (corn flour) may also be added. Recently, the trend is to add a lot of egg yolks. Tajarin is the Piedmont name for taglioni.
* Agnolotti al Pudding: Stuffed pasta made by pinching with your fingers. It is a short pasta that is filled with seasoned minced meat, like wonton, and bound into small pieces by pinching.
* Gnocchi a la Bava (gnocchi with cheese) ... A dish of potato and flour gnocchi with a cream sauce made by melting cheese such as Toma Piemontese or Fontina in fresh cream. "Pava" means saliva or thread-like fiber.
*Cunha: A jam made by simmering fruits such as quince, apple, pear, and fig in grape juice. Walnuts, hazelnuts, and spices can also be added. It is served as a side dish with bollito (boiled meat), polenta, and aged cheese.
* Bagna Cauda: A dish made by dipping raw vegetables such as carrots, celery, peperoni (chili pepper), finocchio, topinampoule (Jerusalem artichoke), and caldo coppo (a thistle vegetable) in olive oil containing garlic and anchovies warmed in a tabletop pot.
* Alba-style Carne Cruda: A dish made from finely chopped raw beef fillet seasoned with lemon juice, garlic, parsley, and pickled cucumber.
＊.Chicken breast Alba style… A salad made with boiled chicken breast. It is traditionally topped with white truffles.
* Beef Brasato with Barolo flavour: A dish made by skewering beef rump with lard (salted and then smoked pork back fat) and carrots, soaking it in red wine (Barolo), and then simmering it for a long time over low heat with broth and tomatoes.
A cuisine that spans the whole of Piedmont
* Polenta Concha: A dish made by kneading polenta (corn flour kneaded and boiled in hot water) and mixing it with several types of finely chopped cheese (Fontina, Gorgonzola, Toma Piemontese, etc.), melting it, and finishing it off with a topping of heated butter.
*Mixed cheese risotto: Risotto made with grated Grana Padano, Fontina, aged Toma Piemontese, and other cheeses.
* Barolo-flavored risotto: Risotto cooked using Barolo, a great red wine from Piedmont.
* Cheese fonduta sauce: A sauce made by melting cheese with egg yolks and milk. It uses various local cheeses and can be served with pasta or vegetables and mushrooms.
* Stuffed onions: A dish made by stuffing seasoned minced meat into onions and roasting them.
* Ovolo mushroom salad: A salad made with sliced raw ovoli mushrooms.
* Bella Rosin eggs… Bella Rosin was the nickname of Rosa Teresa Vercellana Guerri Eri, the mistress (later married) of King Victorio Emanuele II of Italy. This dish is made by cutting boiled eggs in half, removing the yolk, straining it, mixing it with mayonnaise sauce and squeezing it on top of the white.
* Anchovy green sauce: Anchovies topped with a sauce made from Italian parsley, peperoncino, garlic, wine vinegar, and olive oil.
* Boiled egg salad: A green salad made with boiled eggs.
* Veal with tuna sauce: A cold dish made from a lean piece of veal that is boiled, thinly sliced, and served with tuna sauce.
* Chicken Marengo: Chicken stewed in tomato sauce. It contains river shrimp and mushrooms. It is typically served with fried bread and a fried egg. It is known as the dish that Napoleon ate after the Battle of Marengo.
* Fritto Misto: Assorted fried dishes. 20-25 different ingredients are fried. They are covered with beaten eggs and fine breadcrumbs and fried in butter or butter and oil. Ingredients essential to the Piedmontese style include calf liver, veal thymus, brains, lamb loin on the bone, chicken croquettes, potato croquettes, sweetened semolina paste (diced), and apples.
* Bollito Misto: Boiled meat made from various cuts of beef, pork, cotechino (a raw sausage stuffed with pork and pork skin), chicken, etc. The Piedmontese version is often served with a tomato-based sauce such as bagnetto rosso, bagnetto verde with Italian parsley, or cugna (see above).
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
