PIEMONTE CONTADINA FEAST - step by step instructions

 

Anchovy col verde
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Capunet & mash
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Fig leaf ‘pannacotta’

 

For your meal you will need:

A baking dish for the capunet

A saucepan (or microwave) for warming mash

Some bread to eat with the anchovies

The detailed recipes for the dishes are below, but in essence:

  • Arrange the anchovies carefully on plates, then dress with the parsley & oil
  • Pop the capunet in a baking dish, and pop this in the oven
  • Eat the anchovies
  • Warm the mash, and take the capunet from the oven
  • Eat both, together
  • Unmould and eat the pannacotta

Anchovies col verde

I met this dish in Barbaresco, on a wine trip to visit producers in the Langhe. It was love at first sight. As in many landlocked zones of Italy, the local fish cuisine revolves around salted anchovies and salted cod. This preparation is particularly delightful, and the presentation (burying the fish under a carpet of green, rather than dressing them with the parsley and mixing), one of my proudest moments.

Your pack serves two and contains:

  • Salted cantabrian anchovies, lightly rinsed by us
  • Copious finely chopped parsley, with a little garlic
  • A bottle of finest olive oil

Directions:

  • Lay the anchovy fillets neatly to fill the centre of a smallish plate in a single layer
  • Spread the finely chopped parsley and garlic in a dense, even layer over the anchovies, taking care to cover them completely, but keep the rim of the plate clean. It should look like a disc of green velvet when you’re done
  • Drizzle the oil evenly over the parsley
  • You can serve the anchovies col verde straightaway, or keep them a few days in the fridge – but in the latter case, allow them to warm enough for the oil to melt before serving.

Capunet

Pork and cabbage is a common theme across Northern Italy, and indeed much of Europe. Here, minced pork & veal is enriched with parmesan, softened with stale bread soaked in a little milk, and perfumed with nutmeg. Wrapped in mortadella and cabbage, then braised gently in stock, these rich porcine morsels are a treat.

Your pack serves two and contains:

  • A pack of capunet – little pork and cabbage rolls
  • A pack of mash

Directions:

  • Preheat your oven to 180C (fan) or 200C (static)
  • Tuck the capunets into a tight fitting oven dish, and pour their sauce over
  • Bake for 10-12 minutes until hot through, and just a little crisp on top
  • Heat the mash in a saucepan, stirring regularly until hot
  • Eat both together

'Pannacotta'

This is not really a true pannacotta; it in fact contains no cream - ‘panna’ – whatsoever. Instead, I use yoghurt for a lighter result and a gentle acidity, and flavour it with milk perfumed with the ethereal scent of fig leaves.

Your pack serves two and contains:

  • 2 pannacotta

Directions:

  • Gently unmould the pannacotta. Slip a small, thin knife down the sides and work your way around, then invert onto a plate
  • Eat them

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.