You're family to us / Since your first O16 book
Our new book: four days of cooking in Piemonte, for the families who have fed us for ten years.
You bought one of our books, and that makes you family. Family goes first: Friday 6 November, 16:00 CET, two hours before everyone else. Order in Early Access and Easy Pasta comes free, guaranteed.
Your shelf
PiemonteBook {n}
Ten years ago we started buying cheese, wine and salumi from a handful of families in Castagnole Monferrato. They taught us that the people who feed you are family.
You are ours. You bought our books, cooked from them and kept our kitchen going.
This book is our thank-you to them, and it opens for you first.
Emil & Morten / O16
Four days of cooking for the farmers, butchers and winemakers of Castagnole Monferrato, in their kitchens, on their plates. Their ingredients, their places and their people, gathered in one book for your table. The family that made it, and the family that keeps us going.
Osteria 16 in Piemonte
Early Access for the family
First edition2,000 copies329DKK
Easy Pasta
Free with your Early Access order, to keep or to give away
GuaranteedFree
Wild boar tenderloin with baked onions and young chard. One whole recipe from the book, to cook this weekend.
Secondo
Wild boar tenderloin with baked onions and young chard
Ingredients
Serves 4
Heat the oven to 200°C. Cut a cross in the top of each onion, leaving the root and the skin on. Put the onions in an ovenproof dish and sprinkle with a little coarse salt, which draws out moisture and makes them tender. Bake for 45 to 60 minutes, until completely soft; test with the tip of a knife. The skin may well turn black and charred.
Take the onions out of the oven and let them cool for a few minutes. Cut off the root and squeeze the soft, sweet, smoky flesh out of the skin. Discard the black skin.
Wash the chard well. Warm the olive oil and butter in a pan. Add the chard and garlic and season with salt and peperoncino. Put a lid on the pan and let it simmer over low heat for 5 to 10 minutes.
Trim any sinew from the tenderloin and season it well with sea salt and black pepper. Warm 1 tbsp olive oil in a deep frying pan and brown the tenderloin well on all sides. Take it out of the pan and add another 1 tbsp olive oil.
Add the garlic and butter, then the chard and the baked onions. Make room for the tenderloin and lay it in the middle of the pan. Add the bay leaves and rosemary and let everything simmer over low heat for about 15 minutes.
Turn off the heat and let the meat and vegetables rest for another 15 minutes. Serve straight from the pan.
More butter than olive oil, more red wine than lemon. Truffles in autumn, hazelnuts all year.
Agnolotti folded by hand, salame cotto served warm. The food of the people we’ve bought from for ten years.
Emil and Morten, the people behind Osteria 16.
Rasmus Weng Karlsen and Alex Marcus on film, Oliver Bampfylde on video, following every hour in the kitchens. Four days, every moment shared around the table.
The families of Castagnole Monferrato opened their kitchens, cellars and tables to us. Their recipes, their wine, their stories: without them there is no book. Without you, our readers, there would be no Osteria 16 books at all.
27,191 on our mailing list on our list 2,000 copies printed in English and Danish copies
100 day returns Secure checkout Personal support
Order within 13:00 for same day dispatch
Estimated delivery
Shipping 59 kr(you added OSTERIA 16 NO. 1 to your cart)
Manage your profile, track your orders, and enjoy a seamless shopping journey with us.
When you submit this form, you'll receive a confirmation email with shipment instructions. Our customer support is notified at the same time and registers your return in our system.
This item is a . We expect to ship it on .
If your basket also holds items we have in stock, nothing is sent until every item is ready. The whole order then arrives in one delivery.
