Speciality
|
Gastronomic
Speciality |
Specialities
of this land are::
BEL
E COT
"Bel e
cot" is a sort of pork sausage.
Ingredients:
the meaty part of the pork, all the part outside the throat (the guanza),
a pork head without bones and ears, soft pigskin (not more of the 30-40%
of the guanza).
Cut the
pigskin, then mince it using a small mould (the one normally used for salame
and mortadella). Cut the other meat (guanza, head and so on) in big cubes,
mix it with the minced pigskin, then mince the whole using a big moud.
Seasoning:
28-30 gr. of salt for each dough, 1-2 gr. of pepper for each kilo, composto
(as much as you like, but its taste do not have to be dominant).
When it
was hand-made in the mortar, 1/3 of cinnamon, 1/3 of clove, 1/3 of nutmeg,
some fine sugar (max. 0,50 gr. / kilo), salnitre to colour it (0,50 gr
/ kilo) were put outdoor to dry.
This seasoning
was mixed with the salt, then put on the dough. The bowels were put in
the salt, then washed with wine and vinegar and rinsed many times in water;
they had to be neither tasty nor odorous.
They were
then tied up with a string, filled and hung. Then they were put in the
oven stoves to dry so that they would not get mouldy.
That is
the way the bel e cot was and still can be made; some pork-butchers used
to add a glass of cognac and vermouth (never of wine), but the traditional
method is one described here.
Poor Giuseppe
Boscaioli used to say: when the salame is cooked, it has to be hard, when
the cudghè is cooked, it has to be soft.
CANENA
NOVA
The "Sett
dulur" would not be the same without the Canena Nova and the Seicot.
Today
people still drink "canena nova", but it is a different kind of "canena",
prepared with different grapes and less "canena".
This wine
which has got two different grape-growings (the normal canena and the canena
de "rasp ross") is gathered the last week before the fair and a vintage
is made with the "cournacia" (the rook). It is a big, round, and sweet
grape which can clear the wine very soon.
The canena
nova is more a must than a wine.
CAPPELLETTI
(quantities
for 2 persons)
Filling:
1 hg of soft cheese, 1 hg of flour (parmesan), 1 egg, nutmeg, salt.
Pastry:
1 egg, 1 handful of flour.
Filling:
mix the egg with the cheese, then add the flour, the nutmeg and the salt.
Knead and let it settle.
Pastry:
pour the egg on the flour, spread the pastry, cut it in squares and put
a bit of filling on each square.
Close
the pastry in form of triangle, pressing the edges so that the cappelletti
do not open during the cooking. According to tradition, they have to be
cooked in a tasty meat broth.
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