Peche Alla Piemontese Food

PIEMONTESE PEACH GRATIN

Steps:

• Butter 6 individual gratin dishes. Preheat oven to 375 degrees and set a rack in the middle level. Toss peaches with water and extract and divide among the dishes. For the topping, melt the butter and stir in the remaining ingredients in order. Crumble the topping over the individual dishes. Bake the gratins about 30 minutes, until bubbling and the topping has colored. Cool to room temperature and serve with whipped cream or Creme Fraiche.

PESCHE ALLA PIEMONTESE STUFFED PEACHES FROM PIEMONTE

Steps:

• Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.

CHICKEN A LA PIEMONTAISE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a saucepan over medium heat.
• When the butter is hot, add the onions and cook uncovered for 2-3 minutes.
• Add the green peppers, the mushrooms and the garlic.
• You may also add the red pepper now, or save it for garnish.
• Season with salt and pepper and mix.
• Stir in the rice, then add the chicken and the chicken stock.
• Mix well, bring to a boil then cover and place in the oven at 350 degrees F for 16 minutes.
• If you are using the red pepper for garnish, saute it first in butter for 1-2 minutes.