Italian Recipes special for Barbera wine

1. Chick peas and tripe soup
Cisrà
6 SERVINGS
ceci (Garbanzo beans) (dry) two
handful
leeks or onions 4
potatoes 2
tripe 400 gr
carrots 2
celeries 2 sticks
pumpkin 1 piece
cabbage few leaves
baking soda 1 teaspoon
salt & pepper as needed
leave the chick peas in cold water and baking soda the night before. Before cooking,
rinse under cold running water, drain.
Chop celery, pumpkin, potatoes, cabbage and 2 leeks, toss in a big saucepan, cover with
water.
Brown the other two leeks (or onions) thinly chopped and add tripes. Stew for about 10
minutes, pour leeks and tripes in the saucepan together with the chopped vegetables and
chickpeas. Cook for about 3 or 4 hours, chickpeas must be soft and broth gets thinner,
though, being a soup, it must not be too dry.
Serve hot with extra virgin olive oil and fresh ground pepper. It’s delicious.
°Sandra Salerno www.untoccodizenzero,it °

2. Veal in tuna fish sauce: Vitello tonnato
Round of beef (veal) kg 1
onion 1
carrot 2
sticks of celery 2
parsley 4/5 sticks
for the sauce (salsa tonnata)
tuna fish gr 300 (dried)
capers preserved under salt gr 20+20 the best ones are from Pantelleria island!
anchoves sott’olio 6 fillets
parsley 1 clump
cold broth about 150 ml (you can use the broth where you’ve been coking the meat)
Preparation: wash and chop the vegetables. In a large pot of boiling and slightly salty
water, add all the vegetables, thinly sliced. Add the meat and cook it for 25 minutes.
Remove from the broth and leave it to cool, then cut it into fairly thin slices.
For the sauce: blend together tuna fish, the anchovies, 20 grams of capers. If needed,
add salt and pepper. Pour the sauce over the meat, add some cappers and parsley as a
decoration.
Green anchovies and “tomini”
Salted anchoves 12
parsley a clump
bread 50 gr as needed
white wine vinegar as needed
1 clove of garlic
salt as needed
Extra Virgin Olive Oil as needed
Soak bread in vinegar.
Clean and rinse the anchovies under cold running
water, then soak them in a mix of vinegar and wine;
drain and set aside.
Carefully rinse parsley and only use the best leaves.
With a sharp knife chop it carefully, together with the
anchovies and the garlic.
°Sandra Salerno www.untoccodizenzero,it °

3. Add the bread (after squeezing it from the vinegar) add salt, pepper and extra virgin olive
oil.
Mix all ingredients together, pour in a glass bowl, add the anchovies. If needed, add more
olive oil.
They are even tastier the following day. They can be kept 8/10 days.
Tomini:with the same suace you can dress the Tomini or else you can use it with Bollito
misto (boiled veal), another typical Piedmontese dish!
Curiosity: the acciuga al verde was one of the typical dishes of merenda sinòira, the
late-afternoon snack during summer time, usually at 6pm, before re-starting working in
the fields. Often the peasants would keep working until late at night.
Peppers and anchovies: puvrun e acciughe
Red Bell Pepper 1
Garlic 1 clove
Vegetable Stock 300 ml
Salt & Pepper as needed
extra virgin olive oil 2 table spoons
for the anchovies
salted anchovies 1-2 per person
extra virgin olive oil cultivar Taggiasca 1 spoon
garlic 1/2 clove
salt if needed
Rinse under cold running water the pepper, clean it, cut it into slices and then dice it. In a
non stick saucepan put two tablespoons of olive oil and the garlic clove. Add pepper and
°Sandra Salerno www.untoccodizenzero,it °

4. let it cook for 25/30, until it is tender.
In a food processor blend the pepper, filter it and strain to remove fibers.
Clean the anchovies, rinse them under cold running water, drain, then and add oil, salt
and half clove of garlic.
Serve warm in little aperitive glasses, rolling up anchovies on small forks. Serve also
with toasted and greased bread croutons.
Parmesan Pastries: Pasticcini al parmigiano
flour 0 200gr
butter 200gr
parmigiano reggiano grated 200gr
salt a sprinkle
cacao fava bean roughly chopped 1 table spoon
Pimenton de la Vera 1 table spoon (can be replaced
with sweet paprika)
preheat oven at 200°
blend together all ingredients, form into small
“meatballs”, being careful not to heat too much the
butter. To flavor with chocolate flakes and paprika, just
add these two ingredients to part of the blend.
Cook in preheated oven not longer then 7/8 minutes.
°Sandra Salerno www.untoccodizenzero,it °

5. Bio: Sandra Salerno. Torinese, 43 anni. Cuoca autodidatta, Sandra è food writer,
fotografa per passione e consulente enogastronomica. Il suo blog soffia quest’anno
sulle 6 candeline e ormai è diventato una piccola enciclopedia culinaria, nonché un
luogo di incontro per gli appassionati.
°Sandra Salerno www.untoccodizenzero,it °