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Autumn is a beautiful season here in Piedmont, everything is full of warm and enveloping colors, nature changes and gives us great scenery and unique feelings.
This is for us also the period when the vegetable garden gives us its last summer fruits before turning into winter and different products.These days we are preparing excellent fresh tomato sauce to be used during the winter, it is very common here in Piedmont to prepare vegetable jars to be stored in oil and spices so that we always have the summer on our tables.

Among the most famous Piedmontese preserves are the stuffed peppers, the saucers under the salt and the gardener, a kind of preserved vegetable garden, hence the name of gardener, put in a mixture of water and vinegar …. really good and tempting.

Below you will see the family’s recipe accurate and infallible so you can make it at home

INGREDIENTS to obtain from 10 to 12 cans:

Ripe tomatoes 3 kg
celery 500 gr
carrots 500 gr
onions 500 gr
green beans 500 gr
cauliflower 500 gr
peppers 500 gr
Laurel leaves n 3
sugar 2 teaspoons
Wine vinegar 1 glass
extra virgin olive oil
big salt

METHOD:

Wash thoroughly and cut into cubes of the same size (about a hazelnut) vegetables.

 Peel the tomatoes by cutting the skin and then passing them for a few minutes in boiling water.
Finely chop the onion and let it brown in a little oil then add the laurel leaves and the roughly cut tomatoes and bake them for 30 minutes.

Pass it all over to the passoverdura and put the past on fire and when it bubbles, add the vegetables and the sugar.

 Vegetables are added in the following order: celery, carrots, onions, green beans, cauliflower, peppers, with a 10 minute interval between each other.

Bake another 10 minutes after adding the last vegetable, then combine a glass of extra virgin olive oil, one of vinegar and a nice big fat fist and mix well all over.

The jars should be sterilized in the oven for at least 10 minutes, then pour the gardener into the jars and skip them right away by dropping them.

The gardener or Piedmontese starter accompanies the salami sauce or can be enriched with tuna with olive oil.

If you want to try the recipe right here in Piedmont … you are welcome in our cooking lessons!
For more information please contact us

contact@piemontexperience.com

AL DENTE Gene and George Guglielmo with Roberta and Gio, invited the public to make the perfect pasta. Photo: Bev Stenehjem

The class was presented by Roberta and Gioacchino , a husband/wife team from PiemontExperience [sic], an Italian culinary school that offers cooking classes and customized travel tours. There was a special connection with these chefs since Emilio and Emilia Guglielmo, the founders of the winery, were also from the Piemonte region of Italy.

As the class sipped on Emile’s Grand Cuvee California Champagne ($15.95), Roberta demonstrated the making of four different pasta shapes—all using the same two ingredients: high quality semolina flour and water. She deftly kneaded, rolled, cut and curled the dough into piles. Said Roberta, “I don’t use recipes. The amount of water I use depends on the humidity of the room. The trick is to feel the texture of the dough, making sure it has the right moisture content.” Amazingly, the shapes produced different flavors and textures in the resulting cooked pasta dishes.

The four pasta dishes were brilliantly paired with four Guglielmo wines. The first pasta dish, guitar troccoli, was paired with the fresh, lemony flavors of a 2016 Pinot Grigio, ($15). The 2015 Grignolino, 92 points and a gold medal winner, complemented the spiciness of the next course: the orecchiette pugliesi, a pasta served with broccoli pesto and crispy croutons, A pasta e fagioli, the third course, was served with the 2016 Dolcetto ($22). The white beans and smoky bacon in the dish were accented by the wood smoke aromas of the wine with pomegranate flavors shining through. The last pasta course was the cheese gnocchi in a rich gorgonzola, cream sauce and sprinkled with chopped walnuts. The 2014 Barbera, a bold Italian varietal with a well-balanced acidity, was a flavorful pairing, which helped cut through the richness of the cheese sauce.

At the end of the evening, with visions of gondolas and hugs all around, we said “buona notte” (good night) and “grazie mille” (thank you very much) for such a special evening.

For more information on the cooking classes and travel tours: piemontexperience.com.