In former times there were two kinds of
cuisine in the area: THE POOR CUISINE and the RICH CUISINE. The poor one was for
everyday life and consisted of simple foodstuffs like POLENTA and MILK and
CHESTNUTS. Meat wasn’t usually eaten because the poor couldn’t afford it. Only
noble people could afford rich cuisine. It was composed of many more culinary
specialities than the poor cuisine. In the local castles lunches included 35-40
portions, all very sophisticated and usually based on meat.
differences don’t exist any longer and our traditional courses have mixed up
with dishes coming from other Italian regions. Yet we still preserve some local
dishes with slow variations from the original ones.
are some recipes easy to make:
it’s the most typical risotto of Novara. It’s a dish with salami, bacon and
with goose meat or pork ribs and Savoy cabbage. You don’t eat anything else with
RANE RIPIENE: it’s a
typical dish in Novara. There are a lot of paddy fields where
the country folk hunt the frogs. They fill them with kneading of salami, cheese
crumbs, pepper and eggs.
explain some typical recipes. At first we cook:
“GORGONZOLA” AND BASIL.
400 gr. rice
100 gr. cream
200 gr. gorgonzola
1 lit. meat stock
1 chopped small onion
50 gr. butter
1\2 glass white wine
butter; add the onion and brown. Add the rice; pour in the white wine. Add the
broth to about twice the volume of the rice and cook for 15 minutes.
On one side
melt the “gorgonzola” and cream.
risotto is cooked, add the “gorgonzola” cream and the finely chopped basil.
Garnish with basil leaves.
Serve on hot
Ingredients for 4 people:
4 fillets about 100 gr.each
200 gr. “gorgonzola”
4 slices of toasted bread
salt and pepper,
1 clove of garlic
chopped shallot with the garlic. Brown the fillets.
toast with “gorgonzola” and melt. Put the fillets on the “gorgonzola” covered
toast. Serve with potatoes and garnish.
DI NOVARA (NOVARA BISCUITS)
of Biscotti di Novara (Novara biscuits) dates back to a far past and many
different legends tell how a nun chanced to create the recipe. What we know for
sure is that the result was an exceptionally light and digestible biscuit, soft
and friable. The golden colour is an invitation to taste it and once you try it
you will certainly be unable to do without.