Today we create a vegetarian recipe with the scent of autumn.
The cultivars of Piedmont Hazelnut PGI in Piedmont is the Tonda Gentile Trilobata, whose production is concentrated in the provinces of Cuneo, Asti and Alessandria, in a distribution area between the hills of the Langhe, Roero and Monferrato. Currently, the province of Cuneo in Piedmont holds the record of the cultivated area in the core in the primary culture, with its approximately 7000 hectares, of which over 2350 are concentrated mainly in the Langhe.
Preparation time: 30 minutes
Cooking time: 20 minutes
Preparation for: 4 people
24 thin slices of turnip
200 g of chanterelles
50 grams of Piedmont Hazelnuts PGI
20 grams of chives
50 gr Quartirolo Lombardo cheese PDO
1 white onion
balsamic vinegar of Modena PGI
½ liter of milk
extra virgin olive oil
Bring to a light boil the milk and cook 24 slices of turnip for about 10 minutes. Once cooked, drain and let them dry on paper towels.
Chop the chanterelles, keeping some whole to decorate the dish and set aside.
Chop the white onion and let it slowly dry in a bit of olive oil and half a glass of warm water. Once dried the onion, add the chanterelles, a pinch of salt and cook gently for about 10 more minutes. At the end of coking add the fresh thyme.
Chop the chives and set aside.
Toast the Piedmont Hazelnuts PGI in a pan for a few minutes and then crush them in a mortar.
Make a vinaigrette with extra virgin olive oil, balsamic vinegar of Modena PGI, chopped chives and Piedmont Hazelnuts pounded.
At this point, put on the dish three slices of turnip previously heated for a few seconds in a microwave oven, stuff with chopped chanterelles, then cover with slices of turnip to create the “ravioli”.
Add on the dish whole chanterelles, a few bits of Quartirolo Lombardo cheese PDO and sprinkle with the vinaigrette.
Enjoy your meal and have fun!
This recipe was created and shared on by: Emanuele Italian Food Secrets
Author of this blog: Italian Food Secrets
Click here for the original recipe’s link: http://www.italianfoodsecrets.it/ricette/ravioli-di-rapa-con-finferli-e-granella-di-nocciola-piemonte-igp/
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