Osteria 16 in Piemonte
Early Access Friday 6th of November at 16:00 CET. The shop opens with a password, sent only to this list, two hours before everyone else.
Osteria 16 in Piemonte
Get early access
First editionLimited 1st run329DKK
Easy Pasta
Free with your Piemonte order
First 100 orders0DKK
329DKK
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Sign up nowEarly Access opens Friday 6th of November, 16:00 CET
Osteria 16 in Piemonte
Ten years of buying from the same farmers, butchers and winemakers in Castagnole Monferrato. Then four days cooking for them, in their kitchens, on their plates. Their ingredients, their places and their people, gathered in one book for your table.
- LaunchFriday 6th of November
- Early Access16:00 to 18:00 CET
- SecurityPassword by email
- Open to everyone18:00 CET
- Limited first print2,000 copies (English & Danish)2,000 copies (ENG & DK)
- Free Easy PastaFirst 100 orders
Osteria 16 in Piemonte
Get early access
First editionLimited 1st run329DKK
Easy Pasta
Free with your Piemonte order
First 100 orders0DKK
329DKK
Save 329DKK
A recipe from Piemonte
Wild boar tenderloin with baked onions and young chard. One whole recipe from the book, to cook this weekend.
Easy Pasta
Free with your Piemonte order
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329DKK
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Secondo
Wild boar tenderloin with baked onions and young chard
Ingredients
Serves 4
Baked onions
- 4 large onions
- Sea salt
Young chard
- 500 g young chard
- 1 tbsp good olive oil
- 30 g butter
- 2 cloves garlic, finely sliced
- 1 peperoncino, crushed
- Sea salt
Wild boar tenderloin
- 1 wild boar tenderloin
- 100 ml good olive oil
- 3 cloves garlic, crushed
- 50 g butter
- 2 fresh bay leaves
- 2 sprigs rosemary
- Sea salt and freshly ground black pepper
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.
Culture
More butter than olive oil, more red wine than lemon. Truffles in autumn, hazelnuts all year.
Food
Agnolotti folded by hand, salame cotto served warm. The food of the people we’ve bought from for ten years.
People
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.
Your seat at the table
- Friday 6th of November at 16:00 CET: the shop opens with a password, for this list only.
- Until then, letters from Piemonte: a recipe, the places and a first look at the pages.
Osteria 16 in Piemonte
Get early access
First editionLimited 1st run329DKK
Easy Pasta
Free with your Piemonte order
First 100 orders0DKK
329DKK
Save 329DKK
Sign up nowEarly Access opens Friday 6th of November, 16:00 CET
27,381 on our mailing list on our list 2,000 copies printed in English and Danish copies
