KA229 Where is beauty

In search of lost recipes

Present situation...

Old recipes are disappearing with the old people who used to make them in the past.

our goal

Young generations have not been taught to preserve this important heritage due to lack of time and to fast food culture gaining terrain each day....

our goal is to save the huge and rich cultural heritage which is constantly disappearing

What wil we do?

We will go around our villages interviewing old people, learning and discovering old recipes and cooking  them...

aunt Gemma's castagnole

Ingredients:

600 g of flour

300 g of sugar

150 g of butter

300 g of almonds (skinned and coarsely chopped)

5 egg whites

2 tablespoons of oil

1 sachet of yeast

a pinch of salt

Procedure:

Pour the flour on a pastry board. Put all the other ingredients in the center and knead until you get a very firm dough. Form cords with a diameter of 2-3 cm and cut them into 3 cm pieces. Arrange the castagnole on a baking sheet with parchment paper and bake them in a preheated oven at 170 ° until lightly browned.

(Variation: replace half of the almonds with hazelnuts.)

20 years ago this recipe was published in our local newspaper called  “Libertà” as an old recipe.

Tomato Trippa

by Roberta (Joy's aunt)

Ingredients

cow’s stomach 1,2 kg

white onion 1

celery 1

salt 1 spoon

extra virgin olive oil 2 spoon

white wine 1 glass

tomato sauce 400 g

pepper q.b.

peppermint a few leaves

carrots 1

Preparation

Peel the onion and cut into slices. Trim the carrot and scrape thoroughly. Remove the strands from the celery coastline. Wash all the vegetables, dry them and chop the vegetables.

Chop  the cow’s stomach  into strips.

In a pan, heat olive oil  and  brown the chopped vegetables. Cook over low heat for about ten minutes, after pouring a ladle of water into the bowl.

Add the soffritto to the cow's stomach and brown on high heat for 5 minutes.

Wet everything with wine, let it evaporate, salt and pepper.

Peel the onion and cut into slices. Trim the carrot and scrape thoroughly. Remove the strands from the celery coastline. Wash all the vegetables, dry them and chop the vegetables.

Add tomato sauce

Elongate with hot water, put on the lid and

low the fire  at the minimum

Cook 4 another hour and good lunch