CONTENTS 7 Introduction 41 Meri Lorenzi,partner at a commercial nursery Ascolana Olives 8 Highlights 43 Giorgio Conterno,wineries owner 10 Historical Context “I Tajarin al Sugo di Carne” - Handmade Pasta in Meat Sauce 13 Martin Ševčík,Kramp employee Baked Carp on Root Vegetables 45 Massimiliano Gambicorti,livestock and cereal farmer 15 David Hrouzek,Kramp employee \"Spezzatino di Vitello con Patate\" - Veal Stew Ostrich Goulash with Potatoes 17 John Henrik Svendsen, pig farmer 47 Antonio Palmieri,organic buffalo Fried Pork and Parsley Sauce mozzarella farmer “Ravioli al Pomodoro” - Ravioli with 19 Earling and Britta Bonde, Organic milk, Tomato Sauce egg and pig farmers Meat Rissoles with Peas 49 Paolo Zoboli,cereal and livestock farmer “Cappelletti in Brodo alla Reggiana” - 21 Christian Riggelsen, Kramp employee Stuffed Pasta in Broth from the Reggiana Rye Bread Layer Cake 51 Pietro Bor, rice farmer 23 Antonio Toscano, Agri dealer Vercelli Risotto “Panissa Vercellese” Grandmother Antoñi's Traditional Pisto 53 Ingrid Melhus, dairy farmer and retailer 25 José Luis Puado Rodríguez,Kramp employee Norwegian Waffles Lamb Stew from Guadalajara 55 Inghild Blomstereng, dairy and sheep farmer 27 Iván Puago, Kramp employee and agricultural parts retailer “Migas manchegas”Breadcrumbs from the La Rognbollesuppe Mancha Region in Spain 57 Bjørnar Ottesen, Farmer and retailer 29 Johan Hermansson, cattle farm owner Boknafesk Grilled Flank Steak and Smoker Potatoes 59 Tomasz Koc, Monika Zalewska, agricultural 31 Juha Larte, Kramp employee parts dealers Moules Gratinées Koryciński Cheese 33 Peppi Laine, sheep farmer 61 Tomasz Bagłaj, agricultural parts dealer Lamb in a Stone Pot Pike Perch Fillets 35 Katia Gaudin, Kramp employee 63 Monika and Mateusz Witczakowie, Broyé du Poitou agricultural parts dealers “Keks” Cake with Cranberry and Pistachio 37 Corinne Baudrymother of Kramp employee Coq au Vin 65 Nicolae Ionita, Kramp employee Quail with Mushroom Sauce 39 Tamás Kollár, Kramp employee Meat-Filled Pancakes 67 Ciprian Constantin Sicoe,Kramp employee Balmos Ardelenesc
69 Isaev Isa, arable farmer 95 Heiner and Claudia Keil, livestock farmers Halva Rump Steak with Pepper Cream 71 Niyaz Galiev, agri dealer 97 Susanne Löhrlein,Dairy Farmer Chak-Chak Beef Roulade 73 Victor Levkin, arable farmer 99 Annemie Vanrusselt, mother of Lachory Kramp employee Grandma's Flemish Stew from Hasselt 75 Urkumbaev Amirkhan, Machinery and tractor specialist in agro-holding 101 Sigrid Lippens, agri dealer Beshbarmak Cheesecake with Raspberry and “Speculaas” Spiced Biscuit 77 Sergei Cherdantsev, arable farmer Fried Venison in Lingonberry Sauce 103 Tuude Perdok, wife of Kramp CEO Eddie Perdok 79 Tomáš Lakomi, agri dealer Steak Salad Gemer Meatballs 105 Hans & Josien te Winkel,dairy farmers 81 Pavol Bačík, Kramp employee Buttermilk Sauce with Boiled Potatoes, Sauerkraut Soup Field Peas and Bacon 83 Jane Oglesby, cattle farmer 107 Annet Kuipers-Smid, arable farmer Slow Cooked Beef Shin Bundt Cake - “Groninger Povverd” 85 Tom Pemberton, dairy farmer 109 Jürg & Ruth Friederich, arable farmers Apple Dessert Cake Coq au Vin 87 Beate Loos, Organic viticulturist 111 Astrid and Jörg Frischknecht,dairy farmers Wedding Soup with Liver Dumplings Alpine Herdsman's Macaroni with Onion Roux and “Schwimmerli” and Apple Sauce 89 Anja Pötting, organic dairy farm owner and 113 Mickael and Melissa Pittet, crop and agriculture cooperative partner pig farmers Apple-Walnut Cupcakes with Caramel Cream Tartelettes à la Raisinée 91 Karina Schwarzbauer, arable and rare 114 Index breed farmer Beef Rumpsteak 115 Dear reader 93 Nadine Weber, FRUIT farmer 117 Credits Pork Filet Wrapped in Bacon with Chanterelle Cream Sauce with Spatzle and Pepper Cherry Preserve
INTRODUCTION “Stay as close as possible to food because that’s the last thing anyone gives up.” Founder of Kramp, Johan Kramp, How we approach business will said this 70 years ago when he also remain the same because established our company. It’s we are a family business. as true today as it was then. Our partners are part of our family Agriculture not only provides and a family is something to be food - a necessity of life - but a taken care of and be proud of, as way to connect and share one's we are with those who work for love for their family and also and with Kramp. their culture. We don’t think in terms of The people featured in our immediate returns or profit, cookbook embody this motto but in deep rooted connections and in our 70th anniversary and long term success. We build year, we wanted to find a way partnerships with our staff, of celebrating the heritage and our customers and our farming connections that our Kramp communities, based on a set family has with their land and of unchanging values that puts their communities. We wanted to people at the heart of what showcase their recipes that have we do, empowering them to been passed down through the move forward. generations, using ingredients grown or raised on their land, We are delighted to present to or sourced locally. you this wonderful book, full of delicious recipes and glimpses The last 18 months have shown, into the daily lives and histories regardless of what is happening of our customers, farmers and in the world at large, the demand employees. What has been for food will only continue to grow, shared with us here is something along with the global population. precious, that deserves to be So the need for farmers, dealers, preserved and celebrated and suppliers and our services will I give my sincere thanks to all that continue. Kramp will continue to have contributed their stories. innovate and make use of new technologies in order to become I hope that you will enjoy reading more effective. But no matter how this book as much as we have things shift to digital processes enjoyed compiling it. Perhaps it or new kinds of machinery, our will inspire you to investigate your company mission; ‘It’s that easy’ own family’s food legacy or begin will be just as relevant in another a new tradition to pass down 70 years. through the generations. Eddie Perdok, CEO, Kramp
HIGHLIGHTS A SELECTION OF INHERITED RECIPES FROM A SELECTION OF INHERITED RECIPES FROM THE EUROPEAN COMMUNITY OF KRAMP. DENMARK John Henrik Svendsen, Pig Farmer Fried Pork and Parsley Sauce Pages 16-17 UNITED KINGDOM Tom Pemberton, Dairy Farmer Apple Dessert Cake Pages 86-87 FRANCE Corinne Baudry, Mother of Kramp Employee Coq Au Vin Pages 38-39 SPAIN Antonio Toscano, Agri Dealer Grandmother Antoñi's Traditional Pisto Pages 24-25
FINLAND Juha Larte, Kramp Employee Moules Gratinées Pages 32-33 POLAND Tomasz Koc, Monika Zalewska Agricultural Parts Dealers Koryciński Cheese Pages 60-61 CZECH REPUBLIC Martin Ševčík, Kramp Employee Baked Carp on Root Vegetables Pages 12-13 ITALY Meri Lorenzi, Partner at a Commercial Nursery Ascolana Olives Pages 42-43
HISTORICAL CONTEXT Bioarchaeological research has shown us that production of many of the key ingredients far exceeds living memory. DENMARK John Henrik Svendsen, Pig Farmer Fried Pork and Parsley Sauce Pig farming on Svendsen's farm dates back 4 generations. However the history of raising pigs in Denmark dates back over 200 generations (6,000 years) to the Neolithic period when farmers first moved into this region. Even before then, it is thought that escaped domesticated pigs bred with more ferocious wild boar and made them easier targets for hunter-gatherers equipped with bow and arrow. UNITED KINGDOM Tom Pemberton, Dairy Farmer Apple Dessert Cake The cake-topping cream from Tom's dairy farm has a long history. The earliest evidence for dairy products in Britain dates to when domesticated sheep, goats and cattle were introduced from the European mainland some 6,000 years ago marking the change from hunter-gathering to farming in the British Isles. Chemical evidence for dairy fats has been found in numerous pottery vessels from this period. FRANCE Corinne Baudry, Mother of Kramp Employee Coq Au Vin Chickens are native to the rainforest of South East Asia but first made an appearance in Europe during the Iron Age, around 3,000 years ago. The legend is that coq au vin was invented at the time of Julius Caesar. During the battle of Gergovia, Vercingetorix sent a rooster to Caesar to mock him. As revenge, Caesar invited Vercingetorix to eat the rooster, served simmered in wine. The rooster symbolises bravery and determination, qualities that the Gauls claimed. SPAIN Antonio Toscano, Agri Dealer Grandmother Antoñi's Traditional Pisto The aubergine, an essential ingredient in this recipe, has been cultivated in Spain since the Muslim conquest of the 8th century AD as one of several plants introduced as a result of the 'Islamic Green Revolution' that included oranges, sugarcane and spinach.
FINLAND Juha Larte, Kramp Employee Moules Gratinées Mussels were available to our early hunter- gatherer ancestors, but significant accumulations of mussels appear in the Baltic during the 'Ertebølle period’, around 7,500 years ago. These are recognisable as huge 'kitchen middens' where the remains of mussels and other shellfish were heaped together along coastlines and fjords. POLAND Tomasz Koc, Monika Zalewska Agricultural Parts Dealers Koryciński Cheese There exists a legend that says that Koryciński cheese came to being in the 17th century when a group of mercenaries from Switzerland taught the secrets of Swiss cheesemaking to residents of Koryciny village in the Polish Podlasie region. The art of cheesemaking was already local for more than 7,000 years. Archaeological finds of ceramic vessels pierced with numerous holes appeared in the Early Neolithic period across the Polish Lowlands. Only recently, however, the application of chemistry allowed archaeologists to find dairy fats still embedded in the walls of those pots, confirming their previous assumptions – these are the earliest known examples of strainers used to separate cheese curds from the whey. CZECH REPUBLIC Martin Ševčík, Kramp Employee Baked Carp on Root Vegetables Carp has been eaten in Eastern Europe, including the region now known as Czechia, for at least the last 9,000 years ago, well before the arrival of farming. The best evidence comes from the Danube gorges, where huge, wild carp were corralled and harvested, potentially with woven baskets. At around the same time in East Asia, carp first began to be ‘farmed’ although this practice did not likely arrive in Europe until many thousands of years later. ITALY Meri Lorenzi, Partner at a Commercial Nursery Ascolana Olives Mediterranean olive production dates at least back to the Bronze Age, 6,000 years ago, with clear evidence from the Island of Crete. From there, domesticated olive trees quickly spread to the central Mediterranean. Initially olives were valued for their oil which was transported in large earthenware containers as a high value luxury commodity. However, the olives used in this recipe to make the famous 'golden balls of Ascoli' were probably from a local variety selected for their enormous size allowing them to be easily stuffed. Historical Context: BioArCh, Department of Archaeology, University of York.
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13 MARTIN ŠEVČÍK, KRAMP EMPLOYEE Baked Carp on Root Vegetables Method Ingredients • Clean the carp from the head, • Transfer everything to a baking tray fins, scales and tail until only the or to a baking dish smeared with Serves 4 body remains. butter, add diced tomatoes, potatoes 2 carrots and beets. 1 parsley root • Cut the carp body into horseshoes 2 large potatoes approximately 3-4 cm thick. • Mix well and add 1 tablespoon 1 beetroot of butter. 1 onion • Put the horseshoes into a bowl, 3 large tomatoes add salt and drizzle with lemon juice • Preheat the oven to 180°C. 2 tablespoons butter from half of the lemon (leave the other Pinch of ground black pepper half for decoration) and let it rest for at • Put the baking tray with vegetables Salt least 2 hours or overnight in the fridge. into the preheated oven and bake for Green parsley for garnish 50 minutes. 2 leaves celeriac or • Clean and dice the carrots and 2 stalks celery parsley root. • After this time, stir the vegetables 1 bay leaf and place the carp horseshoes on top Allspice • Finely chop the leaves of celeriac or of them. Fish seasoning or celery stalks. barbecue spices • Sprinkle with fish seasoning, pour 4 carp horseshoes • In a large pot or a deep pan, fry the melted butter over and let it bake for 1 lemon finely chopped onion and garlic another 40 minutes. 2 cloves garlic in butter. • Serve the roasted vegetables with • Add the diced carrots, parsley root and a portion of carp on a plate and celeriac leaves. garnish with a slice of lemon and green parsley. • Add the allspice, bay leaf, salt and pepper and fry everything quickly. In their own words Who in your family is the author of this recipe? “ I am the author of this recipe but the inspiration is an old well-known Czech recipe that has many variations. Some people add different types of vegetables like peppers, leeks or aubergines. Others add mushrooms. You can add whatever you like. I prefer root vegetables and tomatoes for the extra juice. It’s originally a recipe from the area of southern Bohemia where there were breeding ponds for carps. Root vegetables were also common in the past in Czech Republic and people near ”the breeding ponds had access to farmed fish throughout the year. Is your recipe typical of your region and/or country? “ Certainly, carp is a freshwater fish that is bred in the breeding ponds in Czech Republic. Every fall I go fishing with a group of friends. That’s why it's my favourite ”recipe too. Why did you choose this recipe? “ I chose it because it’s tasty, healthy and the ingredients are affordable. Carp is less expensive than beef and root vegetables such as potatoes, carrots, parsley or ”beets are probably the most affordable source of vitamins.
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15 DAVID HROUZEK, KRAMP EMPLOYEE Ostrich Goulash Ingredients Method • Pour in red wine and let it reduce to about half the volume. Serves 12 Preparation • Pour in the broth and cook slowly – 2 l strong broth made from • Prepare a strong broth from the it is possible to add water too if looking ostrich or beef bones ostrich or beef bones. too dry. 2 kg ostrich shank • Overnight, marinate the diced meat • After one hour, thicken the goulash with garlic, thyme and rosemary with grated dry bread toasted in a pan. 250 g ostrich or pork lard according to taste – do not add salt. • Cook slowly for one more hour, Onions (2:1 to meat volume) Cooking the meat should be soft after 2 hours of cooking. 1 tablespoon crushed • Dice the onions and gently fry in hot black pepper lard until brown, approx. 30 minutes. • Season with salt to taste. 10 whole allspice berries • After 30 minutes add the crushed • Before serving, add fresh finely pepper, allspice, bay leaves, chopped marjoram. 5 bay leaves ground cumin, fresh garlic, thyme and rosemary. Serving 1 heaped tablespoon ground cumin • Briefly stir the onion with spices. Serve on a deep plate with fresh bread, topping each dish with a sprig of thyme 1 tablespoon mashed fresh garlic • Add ground sweet paprika and meat, and sliced onion rings, to taste. add salt and mix everything. 1 heaped tablespoon finely chopped thyme • Add tomato puree and goulash paste and mix for 1 minute. 1 heaped tablespoon finely chopped rosemary In their own words 50 g ground sweet paprika When do you typically prepare this recipe? 100 g tomato puree “ We created this recipe with my neighbour for the occasion of the local Goulash 1 tablespoon goulash paste, Cup 2020 in Nikolčice, South Moravia. We participated for the first time and won first hot (tomato and pepper paste) place in the Public Prize and first place in the Expert Jury Prize, competing against fourteen other goulashes. We were very happy! 1/2 l red wine The Goulash Cup in a small village like Nikolčice is used for people to meet, get to 4 tablespoons fresh marjoram know each other and come together as a community. On our street we have four young families who participated together in the Goulash Cup 2020 and prepared our Salt ostrich goulash. We had to adjust the recipe for 50 servings and cook it in a cauldron Grated dry bread – to thicken ”in the open. the stew Is your recipe typical of your region and/or country? “ ”Not really because ostrich meat is not typical here. We just wanted it to stand out. Goulash is more of a Hungarian recipe, but many Czechs like goulash.
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17 JOHN HENRIK SVENDSEN, PIG FARMER Fried Pork and Parsley Sauce Method Ingredients • Pat the slices of pork dry with a paper • Continue in the same way until all Fried pork towel and place them between two the pork slices have been fried and, pieces of wax paper or plastic wrap if necessary, keep them warm in the 4-5 slices of pork per person and beat lightly with a meat tenderiser oven in an oven-proof dish at 60 °C. Salt or rolling pin to flatten. They don’t have to be bashed completely flat. • Parsley sauce is easy to make. Melt Parsley sauce the butter in a pan over a medium • Sprinkle with a little salt on both sides heat and whisk in the flour without 2 tablespoons butter and leave to stand for 15 minutes. it burning. 2 tablespoons wheat flour Then, you’re ready for a meal of fried 500 ml milk pork with parsley sauce. • Gradually beat in the milk until you 1 pot living parsley have the right consistency. The 500 ml Salt and white pepper • Heat a pan over a medium-high heat is indicative, so use the appropriate A little nutmeg, grated and brown the pork slices on both quantity. But 500 ml tends to work well sides. If the meat is very lean, add a – depending on how thick or thin you little butter. want the parsley sauce. • Turn down to medium heat and now • Season the sauce with salt and fry the pork until crisp. This typically white pepper. takes 4-6 minutes on each side. • Finely chop the parsley and add it last • If a lot of fat runs out of the pork, pour it away. This makes it easier to get the fried pork crispy. In their own words Where do you live and who else lives there? “ ”Our farm is located in Arnborg in Mid-Jutland, and I live there with my wife Julie and our dog Tyson. We eat fried pork when we need some good Danish food. Do you come from a farming family? “ Yes, we have been for several generations, at least 3-4. But it goes back to my great-grandfather, as far as I know. Father, grandfather, and great-grandfather, ”so three generations. What are your earliest memories of life on your farm? “ When I started out in 1994, there were almost no animals on farms in this area. And today, I think I’m the last one with sows. There are a few farms with pigs for slaughter. Otherwise, there are no pigs left in the area. This is one of the areas where you can see the development. I can see that the conditions have become more difficult today. And things have been concentrated in a few places. I think it is this that is making it harder and harder to make money from farming. There are a few people ”who have worked it out and are growing.
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19 EARLING AND BRITTA BONDE, ORGANIC MILK, EGG AND PIG FARMERS Meat Rissoles with Peas Method • Cook the carrots and peas in lightly salted water. Drain the water and save • Shape the meat into four rissoles. for later. • Beat the eggs in a bowl. • Melt the butter in a pan and add flour to make a roux. • Mix the breadcrumbs, flour and salt in another bowl. • Add the water from the carrots and peas until the gravy has the • Dip and turn the rissoles in the egg right consistency. and then dip into the breadcrumb/ flour mixture. • Add carrots and peas. Season the gravy with salt and sugar. • Fry the rissoles in butter in a pan, about five minutes on each side. • Finally, add chopped parsley. Ingredients In their own words Meat rissoles Where do you live and who else lives there? 500 g chopped veal/pork 2 eggs “ We live on a farm between Borris and Troldhede, in Jutland. My wife Britta and I 100 ml breadcrumbs, approx. 100 ml wheat flour, approx. have four children, all of whom have now left home. We are the fourth generation on Coarse salt Butter ”the farm, and the fifth generation will soon be joining us – this autumn. Peas When was the farm established? 1 bag mixed carrots and peas “ Back in 1860. But it’s a really old farm. There was agriculture here in the Parsley Water 17th century. We added new buildings. We’ve rebuilt. Organic farming must be Sugar completely free range. The animals must not be tied, they must all be free to move Salt Butter ”around and go outside. So you need much more space. Flour What do you think is the future of farming? “ We’re growing the sale of organic products all the time. It’s often families with young children who want to give their children food that hasn’t been sprayed ”with chemicals.
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21 CHRISTIAN RIGGELSEN, KRAMP EMPLOYEE Rye Bread Layer Cake Method • Spread the mix into 2 cake tins. • Bake on the lower rack for approx. • Preheat oven to 225°C. 12 mins. • Beat the egg whites until stiff. Suggestions for the filling: • Beat the egg yolks with the sugar until pale. • Blackcurrant jam • Whipped cream decorated • Mix the grated seedless rye bread, baking powder and cocoa powder with chocolate together and add to the egg yolks. • Gently fold the stiff egg white into the mix. Ingredients In their own words 5 eggs – separate whites Who in your family invented this recipe? and yolks 250 g sugar “ ”It’s an old recipe called ‘Sønderjysk Coffee’. 200 g seedless rye bread, grated 1 level teaspoon baking powder Is your recipe typical for your region and/or country? 2 tablespoons cocoa powder “ It’s probably a common cake here in Southern Jutland, and is a must for the spread we call ‘Sønderjysk Coffee’, a tradition going back to 1864. It became even more significant during WWII, when the Danes were not allowed to gather, but it was agreed that they could meet in village halls. They weren’t allowed alcohol licences, so they gathered for coffee where they put on quite a spread. Every family brought cakes. A ‘Sønderjysk Coffee’ spread consists of about 21 different cakes. The host ”appreciates guests eating a piece of each. When do you typically prepare this recipe? “ This is a recipe we especially use in the autumn when we have guests. You eat cake at ‘Sønderjysk Coffee’ for special occasions, birthdays etc. when people get together. You start with buns, and then cakes. The highlight is layer cake. People mostly meet in autumn and winter because they’re busy with farming in the ”spring and summer. It’s a recipe that everyone in Southern Jutland knows.
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23 ANTONIO TOSCANO, AGRI DEALER Grandmother Antoñi's Traditional Pisto Method Ingredients • Cover the bottom of a low pan with • While they both fry for 10-12 minutes, olive oil and, while it heats, finely chop peel the tomatoes and chop finely. Extra virgin olive oil an onion. 1 onion • Once the aubergine and the courgette 1 red pepper • Fry it on a medium-high heat for about are ready, drain again using the same 2 green peppers 6-8 minutes. method as before and reserve for later. 1 courgette 1 aubergine • Dice the peppers, the courgette and • Add the tomato to the pan with the 4 tomatoes the aubergine. same oil – if needed, add some more Pepper and salt – and let it cook well. At this point, Sugar (optional) • Once the onion is sauteed, separate you can add a little bit of sugar to the it from the oil using a colander and tomato in order to get rid of any acidic set aside. taste, though this step is optional. • Put the excess oil back into the pan • Once the tomato is fried, mix in the and add the chopped red pepper. rest of all the ingredients together and leave to simmer over a medium • Mix in the green peppers after about heat for another 5 minutes so all the 3-4 minutes. flavours combine well. • Fry at medium heat, being careful not In my household, the pisto is traditionally to burn them. accompanied by one or two fried eggs. • Once the peppers are fried, repeat the same operation as before, drain them, and add the diced aubergine and courgette to the pan, reusing the same oil as before. In their own words Who is the author of the recipe? Was it “Grandmother Antoñi”? “ No, this recipe is from the region. I don’t know when the original one was created, since there are various types. But my mother does make it often, especially during summer. This recipe has been handed down from generation to generation. My mother, as is the case with most mothers, is a wonderful cook and everything she makes is great. She has more experience and, since she has more time, also puts in more love which is what cooking really is all about. I was taught by her, and she was ”taught by her mother who in turn learned it from my great-grandmother. Tell us about your farm “ This recipe is made out of ingredients which we grow on our land. To make it, we’ve used the oil from our olive trees. All the vegetables have also been grown by us in our own vegetable patch which is being taken care of by my father, and the eggs are laid by our hens. This fills us with pride, seeing the dish with everything one has grown at home. Basically, because you know that you haven’t used any chemical products and so what you’re eating is 100% organic. And of course, if you have a strong bond with the country, the way we do, being rewarded for it is the best. After months of hard work or even years as is the case with olive oil, you have earned ”the fruits of your labour.
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25 JOSÉ LUIS PUADO RODRÍGUEZ, KRAMP EMPLOYEE Lamb Stew from Guadalajara Method • Remove the lamb’s head and dice • In a different pan or big pot, fry the the rest in pieces not too big nor too diced potatoes in 2 cups of olive oil. small, about the size of a match box. Once done, set aside for later. • In a pot or a big pan, heat • When the meat is almost done, take a 2/3 of the olive oil from the cup on a pot, add 2 cups of black truffle brandy medium‑high heat and, once it is hot, and let boil off or ‘flambé’. Once it is add the lamb pieces, the peeled garlic boiled off, add it to the lamb along with cloves, the black pepper and two any leftover oil. bay leaves. • Salt to taste and stir a few times at • Stir occasionally, so that the lamb a higher heat so that the meat ends slowly cooks in its own juices and does up cooked and warm (this should not burn. Depending on the meat, only take about 5 minutes) just this will take 3-4 hours or more until before serving. tender. If you notice all the juices being Ingredients consumed, add some water so that the meat cooks until just right and there is Serves 12 not much broth left at the end. 1 lamb (7 or 8 kg, split open) 50 garlic cloves, peeled In their own words 1 cup virgin olive oil 2 bay leaves Where is your farm and what does it produce? 15 black peppercorns 2 cups liquor (black truffle “ It is in a small village called Las Inviernas, in the Guadalajara province. My family brandy, see quote for detail) ½ l water (to add later) owns about a thousand hectares. We mainly grow cereal, barley and sunflowers. Salt We also have a small orchard for personal and domestic use in which we grow onions, tomatoes, potatoes and some other vegetables. The orchard is not very big, For the side dish: it provides vegetables and some fruit, cherry and walnut trees, though not a lot since it can get very cold. 3 kg potatoes (diced into 2 cm cubes and fried in olive oil) My family, both on my mother’s and my father’s side, originates from tiny villages 2 cups virgin olive oil in Guadalajara, very rural, and I am familiar with every process of the farming life, Salt because I’ve lived there. Despite having been born in Madrid, I have spent a lot of ”years in the countryside. Why did you choose to share this particular recipe? “ Because it’s a striking and delicious recipe without needing many ingredients. You have to prepare it with plenty of time, it’s not a quick recipe because the lamb takes up to 3 or 4 hours. This recipe is one you have to start cooking in the morning, calmly, and then have it ready for lunch time. It’s the added truffle liquor that gives it the special touch. It’s made with brandy, to which you add a truffle or two and then keep for 6 or 7 months. The brandy will then get all the flavours from the truffle. And once the stew itself is done, you can get some extra truffle and grate a little bit of it on top of the lamb. But not too much, ”so that it doesn’t overpower any of the lamb’s flavour.
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27 IVÁN PUAGO, KRAMP EMPLOYEE “Migas manchegas” Breadcrumbs from the La Mancha Region in Spain Method • Once the garlic is golden, add the pepper and almost immediately • Break the bread into pieces about cover with water. Let simmer for 3 to 1 cm big. 4 minutes before adding the ‘migas’ (breadcrumbs). • Dice and fry the pork belly fat. • Stir well until the bread is well • Fry the chorizo. Set aside and use combined with all the other the rest of the oil to fry the chopped ingredients and soft and spongy. garlic clove. Serve with fried eggs and grapes. Ingredients In their own words Stale bread, two or three days old When do you prepare this recipe? 1 garlic clove 1 teaspoon salt “ This recipe is usually made during the winter season, in time with the killing of 1 teaspoon sweet pepper 1 cup water the pig which is very typical of the region around here. In the old days, you would Pork belly fat keep the pig for a whole year, feeding and fattening it, and then around November Chorizo time you would kill it. And then, of course, you would make chorizo, the blood Eggs (optional) sausages and the ham we are all familiar with. Grapes (optional) It used to be a very typical farm recipe for people with little means, because it’s mainly just breadcrumbs and pork belly fat, both farm products. And so this recipe was usually made by shepherds who used to eat it to get warm before leaving to ”spend the whole day working outside in the cold. Why is this recipe important to you and your family? “ It’s a traditional recipe. And it’s a dish which my family usually gathers around, once the pig has been slaughtered. As a matter of fact, we often work together on ”making the chorizo, the blood sausages. It’s a way to gather and all eat together.
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29 JOHAN HERMANSSON, CATTLE FARM OWNER Grilled Flank Steak and Smoker Potatoes Method Smoker potatoes Flank steak • Thinly slice the steak and season with We have a wood-fired smoker, which salt and pepper. mimics a convection oven — except that it has smoke involved. The recipe was • Put on a hot grill for 3-4 minutes per born half-accidentally, when I put raw side then add some salt flakes and a potatoes in the smoker and they came pinch of thyme butter. out tasting really good. Smoker potatoes are then rolled in melted butter with garlic and salt. Ingredients In their own words Flank steak Where is your farm located? Potatoes Thyme butter “ On the island of Sorpo, in Pargas, in the Archipelago Sea in Finland. Our island is Salt and pepper located two ferry journeys away from the mainland. Our farm has about 300 hectares of land and 100 hectares of arable land. The farm has been owned by my family since 1897. We are now the fifth generation to be here and this is my home farm, where I grew up. I run the farm together with ”my wife. What do you produce? “ We raise Hereford cattle on our farm. We made the switch from dairy farming to beef production in 2012, and we chose the Hereford-breed because we have a lot of natural pastures and the breed does not require rich pasture lands. The breed is also good-natured and lovely. We have about 60 suckler cows. Each cow should have at least one calf in the spring, although some of them have twins. So, including young cattle, we have a total of about 140 to 150 cattle in the summer. The calf and mother are out in the pastures all summer together until the autumn, when we send the bull calves to grow elsewhere, and keep the cow calves, which eventually become suckler cows themselves. Our cows are allowed to roam free outdoors all year round, and they can choose whether they want to be indoors or outdoors. They prefer to spend most of their time outdoors – and don’t even mind freezing temperatures. But they really don’t like rain ”or sleet, and prefer to stay indoors when the weather isn’t good.
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31 JUHA LARTE, KRAMP EMPLOYEE Moules Gratinées Method • Scrape the cooked mussels from their shells with a spoon or knife and put • Preheat oven to 225°C. them back. Set the mussels on the foil as earlier described. • Cook your mussels if not pre-cooked. • Spread the marinade on the mussels • Take a baking sheet and cover it and set the cheese on top by making with aluminium foil. To make sure small piles. the mussels sit on the sheet better, scrunch the foil first. • Gratinate in the oven for about 15 minutes. Ingredients In their own words Mussels Who is the author of the recipe? For this recipe I like to use 500 g “ ”I developed the recipe myself. Mussels are very widely available and easy to ready cooked blue mussels but you can use any similar size season to your liking. mussels you prefer. If you are cooking the mussels When do you typically prepare this recipe? Is it reserved for a special occasion? from scratch, make sure they are all alive before cooking, discard “ My recipe is easy, fast and really tasty especially if you want to serve something the dead ones. lovely to snack on, with a refreshing glass of white wine and fresh bread to go along Marinade ”with it. The recipe is perfect as an appetiser or as a snack. 150 ml white wine 50 g melted butter Is your recipe typical of your region or country? 2 crushed garlic cloves Juice of half a lemon “ There are freshwater and blue mussels in Finland and, of course, 50 g finely cut parsley 1 teaspoon sugar farmed mussels as well. These days, mussels are available frozen all year round. ½ teaspoon salt Freshly ground black pepper ”Mussels are a well-known delicacy in many countries around the world. Gratin For the gratin on top – you will need about 300 g of grated cheese. You can use your choice of emmental, cheddar, mozzarella, blue cheese, whatever you prefer.
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33 PEPPI LAINE, SHEEP FARMER Lamb in a Stone Pot Method • Then add liquid (water and/or red wine) to the pot and then place it in a • Lightly grease your pot. hot oven, about 200°C. • Add the meat. I usually add salt, • Turn off the oven after about an hour. black pepper, onion and herbs on the meat. If I use lamb, I add rosemary • Let the stone pot cook the food slowly and sometimes oregano and thyme. for 3 to 5 hours. It brings out the taste If there are fresh herbs available, I will of the meat beautifully. The fat melts use them. into the liquid, so no additional sauce is needed. Ingredients In their own words All ingredients and amounts are Is your recipe typical of your region and/or country? to your own preferences. “ The beauty of using the soapstone pot is that it mimics the conditions of a A piece of lamb (chuck, neck, ribs, shank), size to feed however masonry oven. The masonry ovens were common in old farmhouses, and food has many you need been heated in Finland by stewing over wood for a long time. My family has not had this tradition before, but slowly stewing food is a traditional way of cooking in Finland Salt, pepper, herbs (fresh or dried) ”and part of Finnish culture. Onions Why did you choose this recipe? Garlic “ This recipe was such a saviour especially when our children were smaller. It was Water or red wine such a help with busy family life at the time: I was able to put all the ingredients into the pot in the morning, and leave it there while I went to work. In the evening, we could come home and we would have a lovely stew waiting for us. This recipe makes everyday life easier. There are few things that are better than a ”delicious hot stew waiting for you after a long and tiring day at work. Tell us about your farm “ It’s in Halikko, Salo, in southwestern Finland. We have about 200 ewes, and about 350 lambs are born each year. We have around 190 hectares of arable land, but our sheep also graze on other farmers’ fields. We also need to grow food to last us through the winter. We cultivate a variety of crops, from bread wheat, malting barley, oilseeds, and grain and grass seeds and peas, among other things. For the sheep, we have to also have clover lawn, which provides them food for the winter. Through sheep farming our crop rotation has become more diverse. We have more perennial grasslands and different winter crops, which are good for both the biodiversity and soil health. So we have also ”become more so-called ‘carbon farmers’.
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35 KATIA GAUDIN, KRAMP EMPLOYEE Broyé du Poitou Method • Preheat oven to Gas Mark 7 / 220°C The ‘Broyé du Poitou’ is a flat cake or • Mix the butter, caster sugar and the shortbread made of sugar, flour, butter whole egg together, then add the and eggs and a little salt. It’s made in baking powder and the flour bit by bit, small or large circles, from 8 cm to 1 m, kneading well. approximately 2 cm thick. Traditionally, the cake is broken up with a punch to • Place in a 24-26 cm baking tin, then the centre. brush the top of the cake with the egg yolk and make fork designs on the top. • Put in the hot oven for about 20 to 30 minutes. Ingredients In their own words 250 g soft butter Why did you choose this recipe? 250 g caster sugar 1 egg + 1 egg yolk for an “ We chose the Broyé du Poitou because it’s a biscuit that is easy to make and that egg wash 1 pinch yeast represents our region. You can make small or large versions. The tradition is that you 500 g flour break the biscuit with your hands and that means you don’t get equal sized pieces. ”It’s really typical of the region. Did someone in your family teach you the recipe? “ Yes. Before I arrived here in Deux-Sèvres, my aunt and grandma tried to teach me how to make it. I wasn’t very good at it. Then when I arrived here, Olivier’s mother, my future mother-in-law, showed me how to make it and it’s true that it’s easy to make. In fact, it’s really simple. It’s generational, you learn it from your grandmother, or for me, it wasn’t from my mother, it was my grandmother, my aunt and my ”mother in‑law. What kind of events do you prepare it for? “ In the past, it was for baptisms, communions mostly at the farm. It was during the harvest to share with a coffee or a drink. It’s really well known for baptisms and ”marriages. You put it in a wicker basket and everyone takes a piece.
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37 CORINNE BAUDRY MOTHER OF KRAMP EMPLOYEE Coq au Vin Method Ingredients Cut the cockerel, with giblets and • Bring to a boil, then reduce the innards removed, into large pieces heat, cover and simmer for 40 to Serves 6 (thighs, wings, breasts, etc.) 50 minutes. 1 young cockerel weighing approximately 2 kg • In a casserole dish, heat the oil. Then • Take out the pieces of poultry and 2 carrots – peeled and chopped add the butter and as soon as it foams, arrange them on a dish that you will 4 shallots – peeled and chopped put the chicken pieces in. Brown well keep warm. 1 bunch parsley on all sides and remove the pieces 2 cloves garlic, crushed from the casserole dish. • Strain the sauce from the 1 glass chicken stock casserole dish. 1 tablespoon flour • In the same casserole dish, brown 1 glass Cognac the peeled and chopped carrots and • In a large bowl, combine the cream, ¼ litre Riesling shallots. Add the crushed garlic egg yolk and lemon juice. Gradually 100 g crème fraîche cloves. Then put the pieces of cockerel pour the strained sauce into the 1 egg yolk back in and wait until they are piping mixture, whisking briskly so as not to The juice of 1/2 lemon hot again to flambé with the Cognac. cook the egg. Cover the cockerel with ½ bay leaf this sauce and serve. 1 sprig of thyme • When the flames have burned out, 30 g butter sprinkle with the flour. Leave to brown • You can accompany this dish with 2 tablespoons olive oil for a few minutes and add the Riesling fresh pasta. Salt, pepper and the chicken stock. Add the thyme, bay leaf and season with salt My secret: a pinch of nutmeg enhances and pepper. everything, I put it at the same time as the thyme and bay leaf. In their own words Why did you choose this recipe? “ I chose this recipe because the cockerel, for me, is a symbol of France. I have a lot of cockerels in my house, for decoration, iron cockerels. I put them everywhere. It’s a social, family recipe. And economical too. Because it can get expensive otherwise, in big families. Really, it’s a real, traditional French dish that isn’t ”expensive and it’s a very old dish. Do you get your produce locally? “ Mostly vegetables. I live in the countryside, so I’m near a lot of farmers and we know each other. Sometimes they come to the house and bring us wood. We exchange products, like rabbits and little, small simple things. Advice too, when I have problems with illness in my tomatoes, so we share little things like that. ”And that’s enough for us.
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39 TAMÁS KOLLÁR, KRAMP EMPLOYEE Meat-Filled Pancakes Method • First, prepare the pancake batter. • Afterwards, blend the base with a Mix a relatively liquid dough and bake hand blender and enrich it with sour the pancakes, then set them aside cream – this will be the paprika sauce. until the filling is done. • Chop up the cooked chicken thighs • Preheat the oven to 180°C. with a knife or a chopper (but never use a grinder!). • First prepare the base: fry onions, garlic, green peppers using the fat • Distribute the filling in the pancakes of smoked bacon or duck fat, then and form small bundles. sprinkle red paprika powder on it − making sure not to burn it, otherwise it • Place the bundles in a glass bowl gets bitter. Put the chopped tomatoes and pour 1/3 of the paprika sauce in and steam the chicken thighs in this over them. Warm the pancakes in a base. Once they soften, take them out preheated oven for 5-10 minutes. of the pan. • Serve with the rest of the paprika sauce and sour cream. Ingredients In their own words Serves 4 Pancakes Is your recipe typical of your region and/or country? 500 g flour “ Meat-filled pancakes were originally made by a Hungarian chef for the 2 eggs 250 ml milk 1958 World’s Fair in Brussels. It exemplifies Hungarian cuisine well, although it does 250 ml sparkling water not contain potatoes, which would also be typical. I don’t know if it’s specific to a 2-3 tablespoons butter ”particular region. Filling and paprika sauce Where do you usually buy your produce? 6-8 boneless chicken thigh fillets 2 onions “ I am from Jánoshalma, a small town in the south-east of Hungary, but I have 2 cloves garlic 2 green peppers been living in Kecskemét for fifteen years. My grandmother has a small farm in my 2 tomatoes hometown where she grows vegetables, including peppers, tomatoes and potatoes. 1 tablespoon ground paprika She also keeps animals: hens, ducks, pigs and sheep. Therefore, we get most of our 3-4 tablespoons duck fat or produce from her garden. She cultivates her garden to this day and also slaughters smoked bacon fat the animals: one or two of the poultry at a time, and other animals with the help of 3 tablespoons sour cream relatives. In the case of pigs, four or five of us gather and we aid her in the killing. Salt and pepper to taste In addition, we buy vegetables, fruits and meat from the town market, so we always ”try to buy from Hungarian producers. Is buying locally produced food important to you? Why? “ Yes, it is very important. First of all, it has economic implications, because we help Hungarian producers when we buy locally. In terms of quality, local products are often much better than foreign ones. Their taste is more delicate, as vegetables and ”fruits are ripe, they have not travelled from far away, picked mostly raw.
40 ITALY
41 MERI LORENZI, PARTNER AT A COMMERCIAL NURSERY Ascolana Olives Ingredients Method • In a large bowl, combine the filling, nutmeg, and lemon zest, plus the Makes 100 olives • Finely chop the onion, carrot and 2 whole eggs and 4 yolks and mix well. For the filling celery and brown them in a little extra virgin olive oil. • Form the mixture into small balls 100 green olives, either Ascolana about the size of hazelnuts. or another large, meaty variety • Add the three types of meat and cook 300 g ground beef the mixture slowly over a low heat. • Place the filling inside each single 300 g ground pork Add salt to taste. olive and close the olives by squeezing 400 g ground chicken them with your hands. 1 large onion • Rinse the olives under running water 5-6 carrots to get rid of excess salt. • Bread the olives, passing them first in 2-3 celery stalks the flour, then in the egg and finally in 6 eggs (2 whole + 4 yolks) • To pit the olives, use a small, sharp the breadcrumbs. Grated zest one lemon (but non-serrated) kitchen knife. Nutmeg to taste Cut the outside of the olive in a spiral, • Fry the olives in a shallow saucepan Salt to taste so that it pulls away from the pit but until they are crispy. Grated Parmesan cheese remains in one piece. Extra virgin olive oil Note: This is time consuming, and • Place them gently on a paper-towel you need to handle the olives gently to lined plate, to remove excess oil. For the breading avoid them breaking into pieces. • Serve them while they’re still hot! Eggs as needed (beaten, • When the filling is fully cooked, for dipping the olives) blend it in a food processor. Breadcrumbs Fine-milled white flour In their own words Sunflower or light vegetable oil for frying When do you prepare this recipe? “ We usually make this recipe around the Christmas holidays, when we all have more time to be together. This is a recipe you don’t make alone. You always make it with a group, as a family. Then when you eat them, there’s an even greater sense ”of satisfaction. Who established the nursery? “ The family business was founded by my mother, Annunziata Carlini, who started the nursery on a small scale in 1986. It was born out of her passion and her green thumb. We were in the countryside, and she always liked working with plants. She started alone. When she began the business I was only about 4 years old. I remember her working in the rain, in the cold, doing whatever she needed to do to take care of her plants. Witnessing the sacrifices my mother made instilled in me a mentality of hard work. I fell in love with the work just like she did. After all these years, she’s finally starting to step back, even though it’s hard for her ”to do so. But she’s happy to see the business she built remain in the family.
42 ITALY
43 GIORGIO CONTERNO, WINERIES OWNER “I Tajarin al Sugo di Carne” - Handmade Pasta in Meat Sauce Method Ingredients • On a cutting board, pour the flour in a • Add the veal, and brown carefully over For the pasta heap. Make a crater in the middle of a high heat, stirring it from time to the flour and add the whole eggs here, time. Once it has changed colour and 500 g flour along with a tablespoon of olive oil. the liquid is completely evaporated 5 eggs (about 40 minutes), season the 1 tablespoon olive oil • Work the ingredients together, mixture with salt. first with a fork to break the eggs, and For the sauce then with your hands, until the dough • Add the tomato puree, adjust salt, is smooth and homogeneous. and continue cooking over low heat for 1 kg ground or minced veal about 90 minutes. 50 g butter • With a rolling pin, roll out the dough 1 cup tomato puree thin and consistently. • Bring a deep pot of salted water to 1 onion, finely chopped boil, then add the pasta. They should 1 sprig rosemary, chopped • Loosely roll the well-floured sheet of cook in about 2-3 minutes. 1 carrot, finely chopped pasta. With a sharp knife, cut it into 1 stalk celery, finely chopped sections about 1-2 mm wide. • Drain the pasta. Salt to taste Olive oil to taste • Quickly unfold the sections of pasta • In a deep serving bowl, mix the Parmesan cheese to taste and leave in a loose pile to dry. pasta with the meat sauce, and season with a generous sprinkling of • In a saucepan, sauté the onion, celery, Parmesan cheese. carrot and rosemary in a little olive oil for a few minutes, until you start to smell their aromas. In their own words Is this recipe typical of your region? “ If you grew up in the Piedmont, you grew up on this pasta, tajarin. It was the dish we were all reared on. In the countryside, there was always manual labour. There was earth to plough, wood to cut. With a plate of pasta, you could work! There are very few restaurants where you can eat this type of pasta and have it be authentic. It’s best eaten at home, around the family table. Tajarin is a tradition we ”cannot afford to lose. What do you think the future of farming looks like? “ Looking ahead, the agriculture industry will constantly need to search for the best ways to respect nature while producing quality products. As climate change presents new and greater challenges, that respect for the environment will be fundamental to both success and survival. It’s the only way forward. If we respect nature, nature will give us positive results. And if we mistreat her, it will show in the ”quality of our products.
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45 MASSIMILIANO GAMBICORTI, LIVESTOCK AND CEREAL FARMER \"Spezzatino di Vitello con Patate\" - Veal Stew with Potatoes Method • Once the meat is cooked, add the tomato sauce to the stew and let it • Peel the potatoes and cut them into simmer over a low heat for 5 minutes. medium-sized chunks. • After 5 minutes, add the potatoes. • Brown the potatoes in a little olive oil. They shouldn’t cook all the way, • Cook the stew over a low heat, stirring but should obtain an external crust, occasionally and adding more broth as if they’d been fried. When they as needed, until the potatoes are reach this point, place them in a cooked through. colander and drain off excess oil. • In a deep pan, pour 100 ml of olive oil and add the veal, sage, rosemary and garlic. Add salt and pepper to taste. Brown this mixture over a low heat for 7-8 minutes, then add the beef broth and let the veal finish cooking. Ingredients In their own words 1 kg veal, cut into 5 cm pieces Did the founder of your farm have a ‘philosophy’ of farming? 500 g tomato sauce 600 ml extra virgin olive oil “ My grandfather’s philosophy was to embrace new farming technology, but always 1.5 kg white potatoes 3 sage leaves with an eye to the past. Through three generations we’ve always been ready to 1 rosemary sprig innovate, but we’ve always done so with respect to the territory in which we live. 4-5 garlic cloves Things that work on a big farm, or in a different climate, won’t work here. 500 ml beef stock (homemade or from bouillon cubes) As a result, while we’ve grown in size over the years, the fundamental nature of our Salt and pepper to taste work has not changed. I still get up early every day, clean the stalls, feed the animals, tend to other business on the farm, and then repeat the process before the end of the day. We’re not always trying to do things faster. We want to work in a way that ensures ”quality and sustainability. What does the future of farming look like for you? “ For small farms like mine, the biggest challenge is not in the day-to-day work, but in convincing consumers that traditionally grown, slow food is worth seeking out and doesn’t always cost more. The work is not easy, but it’s not an obstacle. Finding a way to reach the public, to show people the work that we do, to help them understand what goes into high-quality products – that’s our ongoing challenge. People have so little contact with nature anymore. If we can build relationships, sell directly, and have more contact with customers, we can help them appreciate food that’s raised sustainably, without pesticides, hormones or factory methods. For ”small farms like us, that’s the way forward.
46 ITALY
47 ANTONIO PALMIERI, ORGANIC BUFFALO MOZZARELLA FARMER “Ravioli al Pomodoro” - Ravioli with Tomato Sauce Ingredients Method • Lay the second sheet of pasta over Serves 4 the first. Use your fingers to close the For the pasta • Pour the flour in a large mixing bowl seams and push out any air between and form a well in the centre. Add the each ravioli. 500 g twice-milled semolina flour eggs, salt, and olive oil here. 3 eggs • With the pastry cutter, cut the ravioli Salt to taste • Work the dough with your hands, in neat squares. Lift them gently off Extra virgin olive oil to taste adding the water a little at a time the work surface and sprinkle with a Water as needed until it’s a smooth, elastic and little semolina. non-sticky consistency. For the filling Sauce • Wrap the dough with plastic wrap and 500 g buffalo ricotta let it rest for about 30 minutes. • In a saucepan, brown the onion and 100 g grated Parmesan cheese garlic in olive oil. 2 medium eggs Filling Black pepper as needed • As the aromas release, add the • Put the ricotta, Parmesan and pepper tomatoes and season with salt For the sauce in a bowl and mix well. and pepper. 300 g chopped or crushed • Add the eggs one at a time and mix • Add a few basil leaves and cook for tomatoes (not tomato sauce) well until you get a soft dough. 40-50 minutes over a low heat, stirring 1 small onion occasionally to prevent the sauce from 1 clove garlic • Let it rest in the fridge. sticking to the bottom of the pan. Olive oil to taste Salt to taste Making the ravioli Pepper to taste Fresh basil • Sprinkle an ample work surface Serving with semolina. • Bring a pot of salted water to boil. • Take the dough and divide it into two Gently add the ravioli and cook for equal parts. Using a rolling pin, roll about 5 minutes. one sheet of pasta, then the other, into rectangles, both about 2-3 mm thick. • Use a slotted spoon to lift and drain the ravioli while they are still al dente. • With a pastry cutter, trim the edges of the pasta sheets to form • In a deep serving bowl, gently mix the clean rectangles. ravioli with the sauce. • Make sure to always work on a floured • Garnish with additional basil leaves surface so that the pasta never sticks. and serve. • On the first sheet, lay teaspoons of the ricotta filling in neat rows, with each dollop of filling about 2.5-3 cm apart from the next. In their own words When do you make this recipe? “ It’s an ancient tradition that the family reunites for Sunday lunch after a hard week of work during which they were rarely together. The ravioli would have been made by the women of the family, in large batches to feed the hungry crowd gathered around the table. For our family, ravioli with tomato sauce has always been there. It has no particular beginning or author. I remember it being made by my ”grandmother, then my mother, and now my wife.
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49 PAOLO ZOBOLI, CEREAL AND LIVESTOCK FARMER “Cappelletti in Brodo alla Reggiana” - Stuffed Pasta in Broth from the Reggiana Method Ingredients Broth • Starting with a fork and then with For the filling your hands, combine the flour and • Prepare the broth by chopping the eggs until a smooth, homogenous 150 g lean pork capon meat, onion, celery and carrot dough forms. 150 g chicken breast into small pieces. 150 g lean beef • Roll out sections of the dough on 100 g butter • In a deep saucepan, bring all the a floured cutting board so that it’s 200 g aged Parmigiano Reggiano ingredients to a boil, then reduce the consistently about 2 mm thick. cheese, grated heat and let the broth simmer. Adjust 2 eggs salt to taste. When the broth has • Using a serrated pastry wheel, cut out Nutmeg to taste reached a good depth of flavour, strain 4 cm squares. Salt to taste it so that you have a clear broth. Black pepper to taste Construction Breadcrumbs to taste Filling • In the centre of each square, place a For the pasta small ball, about ¼ teaspoon, of the • Cut the meat into large pieces and meat filling. 400 g fine-milled white flour brown it slowly in the butter, preferably 4 eggs in an earthenware pan. • Pull two opposite corners of the square together and press the two For the broth • Add a pinch of salt, pepper edges to form a triangle. and nutmeg. 5 l water • Pull the other two corners together 1.5 kg capon meat • Once the meat is cooked, with a circular motion and press on 1 white onion mince it, then add eggs and the junction point to close everything. 1 celery stalk Parmigiano Reggiano. 1 carrot • As the cappelletti are made, place 4 cloves • Add breadcrumbs a little at a time, them on a tray dusted with flour 4 juniper berries mixing until a dense consistency is to prevent them from sticking to 4 bay leaves obtained – enough that you can form each other. 4 sage leaves small balls of filling with your hands. 4 peppercorns • Place the cappelletti in gently boiling 1 sprig rosemary • Let it rest for at least half an hour. water, and cook until they float to the Coarse salt to taste surface – usually about 3-5 minutes. Pasta • Reheat the broth as the • For the pasta, pour the flour on a work cappelletti cook. surface, and make a crater in the middle. Add the eggs here. • Drain the cappelletti with a slotted spoon and serve them, still hot, with the hot broth poured over them. • As preferred, add some grated Parmigiano Reggiano to the dish. In their own words Who makes this recipe in your family? “ This recipe came from my mother—she’s 87 years old. But cappelletti in brodo is a dish that every Emilian family has in their home. It’s a holiday dish that’s always made for a special occasion. We always say, ‘There’s no Christmas without cappelletti!’ Since it’s a pasta in broth, it’s more popular during the cold season, ”but it’s also a typical dish for Sunday lunch. Why did you choose this recipe? “ Cappelletti in brodo is ‘The Plate’ – it represents the history of Emilia. The people from Emilia were originally Celts from northern Europe. They were used to ”consuming a lot of meat and animal fat – you needed energy in a cold climate.
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