Slow Food Recipes
"Our defense should begin at the table with Slow Food. Let us rediscover the flavors and
savors of regional cooking and banish the degrading effects of Fast Food."
"In the name of productivity, Fast Life has changed our way of being and threatens our
environment and our landscapes. So Slow Food is now the only truly progressive answer."
"That is what real culture is all about: developing taste rather than demeaning it."
--Taken from the Slow Food Manifesto
Marinated turkey steaks
- Serves six
- 4 turkey escalopes
- 2 eggs
- flour, breadcrumbs
- 1 onion
- 1 clove garlic, 1 sprig sage
- 1/2 glass white wine vinegar
- olive oil, salt,
- pepper
Beat out the turkey escalopes and cut into pieces. Beat the eggs and season with salt
and pepper. Dip the pieces first in the flour, then in the beaten egg, and finally in
the breadcrumbs. Fry in the olive oil. To prepare the marinade, chop the onion and garlic
and fry gently. Pour in the vinegar and, once cooked, add the sage, salt and a tbsp of
flour dissolved in half a glass of water. Arrange the turkey pieces in a bowl and pour
over the warm 'carpione' marinade. Leave to rest for 12 hours before serving.
Rabbit with herbs
- Serves six
- 1 rabbit of about 1 1/2- 2 kilos
- 30g lard
- 1 carrot, 1 stick celery, 1 onion,
- 1 clove garlic
- 1 sprig rosemary, 1 sprig thyme
- 2 leaves sage, 1 bay leaf
- 1 glass Arneis
- 5 tbsp extra virgin olive oil
- salt
Chop up the herbs. Cut the rabbit into pieces and warm through. Drain off any excess
liquid. Add 3 tbsps of olive oil, the chopped lard and garlic and gently fry. Baste
occasionally with the wine. Finely chop the onion, carrot, and celery and fry gently
in the remaining oil in a second pan. Transfer the rabbit pieces and their gravy and
add the chopped herbs. Season, cover and cook over a medium flame for an hour or so,
adding water or stock as necessary.
Preparation and cooking time: an hour and a half.
Sweet Fritters
- Serves 4
- 400 g flour
- 6 eggs,
- 1 glass aniseed liqueur,
- 2 dl water,
- lemon peel,
- 1 cinnamon stick,
- 2 tbsps sugar,
- 1 pinch salt,
- oil for frying
Bring the water to the boil with the lemon peel and the cinnamon. Pour the flour
into a bowl with a pinch of salt. Pour over the boiling water and mix well until the
flour takes on a gluey consistency. Leave the mixture to cool for about three quarters
of an hour, then, using a wooden spoon, gently fold in the beaten eggs, the aniseed
liqueur and the sugar. Heat the oil in a frying pan. Divide the mixture
into fritter shapes and fry. When golden, remove from the pan and dry on
kitchen paper; Sprinkle with the sugar and serve piping hot
Preparation time: 50 minutes
Cooking time: 10 minutes
Fried Sage
- Serves 6
- 50 or so sage leaves
- 6 salted anchovies
- Plain flour
- Extra virgin olive oil
- Salt
Wash the sage leaves and lay out to dry on a kitchen cloth. Bone and carefully
wash the anchovies and chop into 1 cm pieces. Mix the flour, water and a pinch of
salt to make the batter. Heat the olive oil in a frying pan. Take two sage leaves
at a time and make sandwiches with the anchovy pieces. Dip in the batter and fry
until golden brown. Dry on kitchen paper and serve piping hot.
This tasty antipasto is normally made in the late spring with new, tender sage leaves. The preparation is laborious, but the end-result makes it all worthwhile.
Preparation time: 20 minutes
Cooking time: 5 minutes
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