I find a dish of risotto to be enough for dinner, however, if you would like more add a green salad and some Italian bread.
2-3 servings
Ingredients
1/2 pound shrimp, with shells
Stock
1 tablespoon vegetable oil
Shells from 1/2 pound of shrimp
4 cups water
1 teaspoon seafood seasoning
Risotto
4 cups shrimp stock
1/4 cup butter
¼ cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
½ cup diced sun-drained tomatoes
½ cup heavy cream
½ cup grated Parmesan cheese
Chopped parsley
Directions
Make the shrimp stock
Place the ingredients in a large saucepan. Bring to a boil, turn the heat to a simmer and cook for 1- minute. Strain the stock and return the liquid to the pot. use the stock to make the risotto.
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
Heat a wide saucepan or deep skillet over medium heat. Add the butter, shallots, and garlic and cook until the shallots have softened about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can absorb the oil.
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. You want the liquid at a steady simmer. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring until the rice absorbs most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente. Stir in the cream and cheese and heat until the mixture is hot. Spoon into serving bowls and sprinkle with chopped parsley.
There are many versions of this recipe in Italian cuisine. Some call for the addition of peas or meat. I like to keep them simple and I like to use leftover risotto instead of plain rice because risotto has more flavor, especially the Lemon flavored Risotto I shared with you last week.
This recipe makes 10 rice balls
Ingredients
Tomato Sauce
2 tablespoons olive oil
2 garlic cloves minced
¼ cup finely chopped onion
1 tablespoon chili tomato paste
1 teaspoon anchovy paste
½ teaspoon salt
¼ teaspoon black pepper
14 oz box or can of finely chopped Italian tomatoes
For the Arancini {Rice Balls}
4 cups leftover risotto or cooked white rice
¼ cup finely chopped parsley
2 eggs
10 ½-inch pieces of mozzarella cheese
⅓ cup flour
½ cup Italian seasoned panko crumbs
Vegetable oil for frying
Directions
For the tomato sauce
Combine all the ingredients in a small saucepan and simmer for 30 minutes.
For the arancini
Beat one egg in a mixing bowl. Add the chopped parsley and risotto. Mix well.
Using a ¼ cup muffin scoop form 10 rice balls and place them on a waxed paper-covered plate. Push a piece of mozzarella into each rice ball and with floured hands form them into smooth balls. Beat the second egg with a few tablespoons of water in a deep bowl, In a second deep bowl place the flour, and in a third deep bowl place the panko crumbs.
Roll one rice ball in flour, then in the egg, and then in the panko crumbs. Return the ball to the paper-lined plate. Repeat the process with all the rice balls. Refrigerate for several hours.
In a deep dutch Oven heat several inches of oil to 350 degrees F. Fry the ball in the oil until they are brown on all sides. Drain on paper towels.
To serve
Place several tablespoons of tomato sauce on a serving plate. Place 2 or 3 arancini on top of the sauce and serve.
Risotto al Limone
I adapted this recipe from Da Filippo Restaurant in Sorrento, Italy. Leftover risotto is excellent for making Arancini {Rice Balls{.
Lemon Risotto
Serves 4
Ingredients
3 tablespoons butter, divided
1 onion, finely chopped
1 3/4 cups arborio rice
3 ½ cups water
1/2 cup lemon juice
⅓ cup heavy cream
1 tablespoon finely grated lemon zest plus additional for garnish
1/2 cup grated parmigiano-reggiano cheese
Garlic shrimp, recipe below
Salt to taste
Directions
Bring the water to a boil over high heat on a back burner. Remove the pot from the heat and add the lemon juice, keep warm.
Heat2 tablespoons butter in a heavy-duty medium pot over medium heat. Add shallot and cook until softened, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3 minutes.
Add 1 cup of lemon water to the rice, using a ladle, and cook, stirring constantly, until the water is, absorbed, 2±3 minutes. Repeat this process with the remaining lemon water until the rice is al dente.
Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from the heat, stir in remaining butter and Parmigiano-Reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)
Spoon risotto onto individual plates, garnish with lemon zest, and top with Garlic shrimp.
Gamberi in Padella
Garlicky Pan-Roasted Shrimp)
4 servings
Ingredients ts
1/2 pound large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 large cloves garlic, grated on a Microplane
Pinch of dried red-pepper flakes
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley
Directions
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove the pan from the heat. Sprinkle with parsley and serve with the risotto.
Kale With Garlic and Olive Oil
4 servings
Ingredients
2 large bunches of kale (about 1 1/4 pounds)
Salt, preferably kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper
Directions
Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer to a colander, drain and squeeze the water from the leaves. Chop coarsely or cut in strips.
Heat the oil over medium heat in the same pot. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Add the kale and stir for a couple of minutes, until the kale is coated with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve
Preparing appetizers that can be made ahead or serving quickly prepared appetizers make entertaining for the holidays much easier. Here are a few of my favorites.
Stromboli
This stuffed bread recipe can be made ahead and reheated just before serving time.
Ingredients
2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border. Drizzle with a little olive oil.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, brush the seams with the beaten egg mixture
Place the Stromboli on one of the baking sheets. Complete the other dough in the same manner.
Cut four small slits in the top of the log. Cover the Stromboli with kitchen towels and let rise for 45 minutes.
Bake in the preheated oven for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Mozzarella-Stuffed Arancini
Ingredients
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
Directions
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking slightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree F oven for about 15 minutes.
Sautéed Calamari
Ingredients
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Directions
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Eggplant Caponata
Serves 6 as an appetizer. This also makes a good spread for bruschetta.
Ingredients
1 1/2 pounds eggplant (1 large)
1 garlic clove, minced
2 tablespoons olive oil, plus extra for the baking pan
1 medium onion, finely chopped
2 ribs celery, finely diced
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped pitted Kalamata olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin on the bottom.)
Roast face down on foil lined baking sheet that has been sprayed with oil, about 20 minutes or until tender. Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil (or substitute vegetable broth) over medium heat in a large, heavy skillet. Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives and parsley and cook for an additional 5-10 minutes or until thickened.
Cool to room temperature. Drizzle with remaining olive oil and serve with your favorite Italian bread.
Greetings From The South
Shrimp Scampi
Be sure to purchase US wild caught shrimp for this dish.
2 servings
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
14 -16 extra-large shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Directions
Heat the butter and oil in a saute pan.
Add the garlic and cook for 2 minutes. Add the wine, salt, black pepper, red pepper and cook for 2 minutes.
Add the shrimp and cook 2–3 minutes or until lightly pink. Turn the shrimp over and cook for another minute.
Remove the pan from the heat and stir in the parsley, lemon juice and lemon zest.
Mushroom Risotto
(2 large side-dish portions)
Ingredients
1 cup Arborio rice
2-3 cups chicken stock
1 cup mushrooms, rinsed and chopped
1 small onion, chopped
1 clove garlic, minced
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
Directions
Heat the chicken stock in a saucepan over medium-low heat, to keep warm.
Drizzle the olive oil over the bottom of a heavy bottomed pot, and place it over medium heat. Add the butter and allow to melt.
Add the garlic, onion and mushrooms and sauté until all are soft.
Add the Arborio rice and mix to coat with oil, allowing to cook for about one minute.
Ladle 1 cup of chicken stock over the rice, stirring until it is absorbed by the rice.
Continue adding chicken stock and stirring until the risotto is creamy and the rice grains are al dente – soft but a bit firm on the inside.
This will take about 15-20 minutes. Before serving, stir in Parmesan cheese and salt and pepper to taste.
Baked Zucchini with Parmesan
2 servings
Ingredients
1 medium zucchini, washed and trimmed
Olive oil
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Cut the zucchini in half lengthwise. Cut each half in half again lengthwise. Then cut each piece in half crosswise for a total of 8 pieces.
Arrange the zucchini in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil.
Season with the salt and pepper. Mix the Parmesan and garlic together; then sprinkle over the zucchini.
Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.
During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.
For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.
Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.
Here are some recipes for small plates that I like to serve.
Mozzarella-Stuffed Arancini
Ingredients
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
Directions
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.
Sautéed Calamari
Ingredients
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Directions
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Roast Beef Rolls
Ingredients
½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper
Directions
Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.
Place the roast beef slices on a work surface.
Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.
Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.
Chicken Pesto Sliders
Ingredients
12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Basil Pesto
Directions
Spread a little pesto on both sides of the rolls.
On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.
Close the rolls and place them on a baking sheet.
Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.
Remove the sliders from the oven and place on a serving tray.
Padua University
Padua is a province in the Veneto region of Italy. It is home to some of the masterpieces from the Medieval and Renaissance art and architecture period and the towns of Cittadella and Montagnana are famous for their well-preserved Medieval city walls. There are also many ancient and historic villas in the countryside. The hills offer a relaxing naturalistic site often covered with woods, while the eastern slopes offer ancient spa sites, such as Terme Euganee, Abano Terme, Montegrotto Terme, Galzignano Terme and Battaglia Terme. There is a small part of the Venetian Lagoon lying inside the province, the Valle Millecampi (“one-thousand-fields valley”) that includes naturalistic routes for cycling or horse-riding.
Padua Basilica
The University of Padua was founded in 1222 and was one of the most prominent universities in early modern Europe. It is among the earliest universities of the world and the second oldest in Italy. In 2010 the university had approximately 65,000 students and in 2013 was ranked “best university” among Italian institutions of higher education with more than 40,000 students.
From the fifteenth to the eighteenth century, the university was renowned for its research, particularly in the areas of medicine, astronomy, philosophy and law. During this time, the university adopted the Latin motto: Universa universis patavina libertas (Paduan Freedom is Universal for Everyone). Nevertheless, the university had a turbulent history, and there was no teaching in 1237–61, 1509–17 and 1848–50.
Botanical Garden of Padova
The Botanical Garden of Padova, established by the university in 1545, was one of the oldest gardens of its kind in the world (after the Hanging Gardens of Babylon). In addition to the garden, the university also manages nine museums, including a History of Physics Museum.
The University began teaching medicine from the day it was founded and played a leading role in the identification and treatment of diseases and ailments, specializing in autopsies and the inner workings of the body. The university houses the oldest surviving permanent anatomical theatre in Europe, dating from 1595.
Padua’s anatomical theater
Since 1595, Padua’s famous anatomical theater drew artists and scientists studying the human body during public dissections. Anatomist Andreas Vesalius held the chair of Surgery and Anatomy and in 1543 published his anatomical discoveries in De Humani Corporis Fabrica. The book triggered great public interest in dissections and caused many other European cities to establish anatomical theatres.
The university became one of the universities of the Kingdom of Italy in 1873 and, ever since, has been one of the most prestigious in the country for its contributions to scientific and scholarly research. In the field of mathematics alone, its professors have included such figures, as Gregorio Ricci Curbastro, Giuseppe Veronese, Francesco Severi and Tullio Levi Civita. On 25 June 1678, Elena Lucrezia Cornaro Piscopia, a Venetian noblewoman and mathematician, became the first woman to be awarded a Doctor of Philosophy degree.
Paduan Hens
Padua’s cuisine has its simple roots in the vegetable garden, the farmyard and the vineyard, Farmyard products include: the well-known Paduan hen, Polverara hen, goose, guinea-hen and capon.
All varieties of chicory are cultivated in the countryside of Padua and include the Variegated Castelfranco, Early and Late Red Treviso, Red Chioggia or Red Verona varieties, are always present in the cooking proposals of the restaurants of Padua. Their soft and slightly bitter taste is particularly appetising in risotto dishes.
Padua is a producer of both the white and of the green species of asparagus. Boiled eggs and asparagus or risotto with asparagus are part of the springtime cuisine.
Like the rest of the Veneto region, Padua is a land of well-known vineyards. DOC wines are produced in five areas of the province.Wines events and exhibitions are usually organized for spring and autumn.
Since Pre-Roman times olive trees have been cultivated in the Euganean Hills. The Extra Virgin Olive Oil produced in the area is under the protection of the Association of the Regional Park of the Euganean Hills. The color of the oil is typically golden green, obtained by using cold-pressing techniques and bottling after careful decanting without filtering.
Montagnana is renowned for its ham, a tradition rooted in the rural population, called, prosciutto crudo dolce di Montagnana, by the locals. The sweet taste, the tenderness, the pink color and the unmistakable smell guarantee the identity of this product, so much so, that these properties were granted by the Protected Designation of Origin (DOP) seal and are now safeguarded by the Consortium of the Prosciutto Veneto Berico Euganeo, based in Montagnana. On the third Sunday of May, Montagnana organizes Piacere Montagnana, the festival of sweet ham.
In summer Padua produces its excellent cheeses in the northern grazing areas and among them are Grana Padano, Montasio and Asiago.
The cooking traditions of Padua are passed on to the generations that follow with only slight changes to adjust to more modern tastes and likes, while preserving the old recipes.
Tramezzini
Tramezzini are very common in Padua. They are stuffed triangular sandwiches made of chewy white bread and usually served with a glass of Prosecco.
Ingredients
- 1 can mushrooms
- 1/4 cup cream cheese
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon juice
- Slices of Prosciutto crudo dolce di Montagnana
- 1/4 teaspoon black pepper
- 8 slices bread
Directions
Remove the crust from the bread.
Chop the mushrooms.
In a bowl, stir together the mushrooms, cream cheese, parsley, lemon juice and pepper until creamy. Spread a layer of mushrooms on each slice of bread.
Top four pieces of bread with some ham. Turn the other four slices upside down on top of the other one. Press and cut diagonally.
Risotto con gli Asparagi
Serves 4
Ingredients
- 5-6 cups homemade or purchased low sodium broth
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter, divided
- 1/2 onion, chopped
- 1 lb asparagus
- 1 teaspoon salt
- 2 cups rice: Carnaroli, Vialone Nano or Arborio
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- 3/4 cup Grana Padano grated cheese, divided
- Freshly ground black pepper
Directions
Pour the broth into a pot and heat. Keep at a simmer.
Trim and discard the tough woody stems of the asparagus (usually about an inch). Slice the spears crosswise into 1/4 inch pieces. Leave the tips intact.
Place 1 tablespoon of butter and the extra-virgin olive oil into a heavy-bottomed 5-quart pot.
Add the onions and cook over med-high heat for a couple of minutes, until transparent.
Add the sliced asparagus (reserve the tips for later use) and salt.
Cook, stirring occasionally, for about 8-10 minutes, until the asparagus are soft and slightly golden in color.
Add the rice and “toast”, stirring constantly, for a couple of minutes, until the rice acquires a light golden color.
Add the white wine and stir for one minute, letting it evaporate. Add a couple of ladles of hot broth to the rice and lower the heat to medium. Add the asparagus tips.
Stir every 30 seconds or so. Keep adding broth, ladle by ladle, as soon as the liquid is absorbed, slightly covering the rice each time, until the rice is cooked.
You will need approximately 5 cups of broth, but it depends on the rice variety, so be prepared to add more or less.
Cooking time for the rice will be 14 to 18 minutes, depending on the rice variety used. The final consistency of the risotto should be creamy.
Turn off the heat and add 1 tablespoon of butter, 1/2 cup cheese and heavy cream.
Rest for one minute and serve with freshly ground black pepper and the reserved cheese.
Paduan Chicken Cacciatore
Authentic Chicken Cacciatore doesn’t use tomatoes. It was a traditional Italian dish that hunters could easily make in the field if they needed to cook a meal.
Ingredients
- 1 Padua chicken
- Salt and pepper
- Olive oil
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 20 mushrooms, sliced
- 1/2 cup Prosciutto crudo dolce di Montagnana, diced
- 1 rosemary sprig
- 1 sage branch
- 1 thyme sprig
- Dash red wine vinegar
- Chianti red wine
- Chopped parsley for garnish
Directions
Cut the chicken up into smaller pieces.
Season well with salt and pepper.
Brown in a hot skillet with some olive oil. Remove the chicken pieces from the pan and set aside.
Add the onion, garlic and mushrooms to the pan and brown gently. Add the diced prosciutto and place the chicken back in the pan.
Add the herbs and vinegar and allow it to evaporate.
Add enough red wine to cover the chicken. Simmer over low heat until the chicken is tender and falls off the bone.
Serve with either polenta or slices of bread and with steamed or roasted vegetables on the side. Garnish with chopped parsley.
Pavia is a province in the region of Lombardy in northern Italy. The province is mostly flat with some hills in the south. The northwestern area of the province is ideal for agricultural land. Pavia has a major position in northern Italy’s textile industry and is renowned for hatmaking. It also plays its part in the country’s engineering and metallurgical industries. This is an important winemaking district that produces sparkling wines.and it is the largest area in Italy for the production of Pinot Noir. Also, the province of Pavia was the birthplace of Peroni, a well-known Italian beer.
The Peroni company was established under the founding family name in the town of Vigevano, Italy, in 1846. The company moved to Rome 1864, six years prior to Rome becoming the Italian capital in 1870. Throughout the late 19th and early 20th centuries, the company became one of the most prominent brewing companies in the newly unified Italian nation.
By the 1990s, both the Peroni brand name and product line were distributed and known worldwide. The London-based brewing giant SABMiller bought the company in 2003, making it one of the few international brands in its portfolio.
Beers under the Peroni brand include: Crystall, a 5.6% alcohol pale lager; Peroni Gran Riserva, a 6.6% alcohol strong lager; Peroncino, a 5% alcohol pale lager and Peroni Leggera, a 3.5% alcohol pale lager. The company also produces the Wuhrer brand – a 4.7% alcohol pale lager launched in Brescia in 1829. The main brands are Peroni and Nastro Azzurro.
Peroni is the Peroni company’s original brand. According to Assobirra (Italian Brewers and Malsters Trade Association), it is the best selling beer in Italy. It is 4.7% alcohol and made with barley malt, maize, hop pellets and hop extract. By the 1950s and 1960s, Peroni was the most recognized brand of beer throughout the Italian peninsula.
Nastro Azzurro, a 5.1% alcohol pale lager, launched in 1963, is the Peroni Brewery’s premium lager brand. The name means “Blue Ribbon” in Italian, in honor of the Blue Riband award won by the Italian ocean liner SS Rex in 1933. Nastro Azzurro has also sponsored teams in Grand Prix motorcycle racing. In 1997, they sponsored a 125cc Aprilia team with rider Valentino Rossi, who won the championship in that season. In 2000 and 2001 they sponsored a 500cc Honda team, again with Rossi as the rider.
When you think of Italian food pairing, wine may be the first thing that comes to mind; however, beer can complement the flavors of Italian food just as well. The tradition of Aperitivo, a pre-dinner social hour featuring drinks and small plates, is the perfect time to enjoy Italian lager. Here are some appetizers that go well with beer.
• Affettati Misti: mortadella, prosciutto, coppa or bresaola, all of which have a saltiness and complex texture that will contrast with the lager. Serve with cured olives, quartered figs or melon slices.
• Crostini are thin Italian bread slices toasted with olive oil and then topped with a number of different kinds of pastes or sauces. Try an olive tapenade, a red bell pepper spread or a chicken liver pate.
• Fiori di Zucca are zucchini blossoms that make an elegant salad. Mix the blossoms, available at farmers’ markets or specialty groceries, with arugula, shaved pecorino cheese and a lemony vinaigrette.
• Carciofi alla Romana is a traditional roman dish of artichokes and mint. Artichokes are steamed in white wine with garlic, mint and parsley and sliced into small sections to eat by hand.
• Bagna Cauda is a warm dipping sauce made from olive oil, garlic, anchovies and butter. Fresh vegetables are then dipped into this salty, creamy sauce.
• Cocktail di Gamberi. Steam shrimp in a broth of melted butter, olive oil, garlic, chopped parsley, lemon juice and some Italian lager and serve warm or cold.
Serves 1
Ingredients
2 eggs
1 large slice crusty Italian bread
1 ¾ cups beef stock
Enough Parmesan cheese (grated) for a generous sprinkle
A generous tablespoon of butter
An oven proof dish to contain the soup
Coarse ground black pepper
Directions
Put the oven proof dish in a moderate hot oven to heat while the other ingredients are prepared.
Bring the beef stock to boiling in a saucepan.
In a medium skillet, heat the butter and fry the bread on both sides.
Once the bread is ready, take the oven proof dish out of the oven.
Put the bread inside the dish, pressing it down so that it stays on the bottom of the dish.
Place the eggs over the bread, carefully, so the yolks do not break.
Top with a generous sprinkle of Parmesan cheese.
The dish is now ready for the stock. The stock must be boiling hot (not simmering) so raise the heat before adding it to the dish.
The heat of the stock will partially cook the eggs. You can cover the dish with a plate and leave the soup alone for one minute or two, then you can serve the dish.
Sprinkle with black pepper before serving.
Note: With this soup the eggs will never be thoroughly cooked, but this is the tradition. However, if you are serving the soup to children or older people, you may consider poaching the eggs before laying them on the bread; then you add the stock. Alternatively, before adding the stock, you can pass the dish under a broiler, in order to cook the eggs, but you need to be careful not to burn the bread.
Asparagus Risotto
From Ristorante Da Mino, Pavia Province, Italy
Ingredients
1 1/4 lbs asparagus, trimmed
2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1 1/2 cups arborio rice
1/4 cup freshly grated parmesan cheese
2 tablespoons butter
1/4 cup shaved parmesan cheese
Directions
Bring 5 cups salted water to boil in a large saucepan. Add the asparagus and cook until crisp-tender, about 4 minutes.
Using tongs, transfer the asparagus to a bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in a saucepan).
Cut off the asparagus tips and reserve. Finely diced the stalks.
In the saucepan with the reserved cooking liquid add the broth. Bring to simmer. Reduce heat to low.
Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes.
Add 3/4 cup hot liquid. Simmer until the liquid is absorbed, stirring often. Add the diced asparagus.
Cook until the rice is just tender and the risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes.
Mix reserved asparagus tips, grated cheese and butter into the rice. Season to taste with salt and pepper. Top with shaved cheese.
Cassoeula (Pork Rib and Sausage Stew)
Cassoeula is a dish with several versions. Sometimes, after the meats have been browned, a spoonful of tomato paste is added. Other cooks prefer to cook the cabbage in a separate pot, steaming it in the water remaining on the leaves after washing, and then adding it to the meat. The quality of the meat added to the cassoeula varies. The simplest version requires only ribs and sausages, while the most complicated includes the ears and tail.
Recipe courtesy of The Italian Trade Commission.
Serves 4-6
Ingredients
1 pig’s foot
1 lb. pork sausage
1 lb. pork ribs
1/2 lb. pork rind
2 tablespoons oil
2 oz. butter
1 diced onion
1/2 lb. carrots, diced
1/2 lb. celery, diced
½ lb tomatoes, diced
3 lbs. Savoy cabbage
Salt and pepper
Directions
Boil the pig’s foot and cut in half, lengthwise.
Make a soffritto with the oil, butter and chopped onion. Add the pork rind, sausage and ribs, cut into pieces, and the pig’s foot.
When the meat is golden brown, add all diced carrots, celery, tomatoes. Cook over medium heat.
After 30 minutes, add the cabbage, cut into strips. add salt and pepper to taste and cook for 45 minutes.
The cooking juice should be rather thick. If you wish to remove some of the fat from the cassoeula, do so before adding the cabbage.
Paradise Cake
Paradise cake is one of the most traditional Italian desserts. Light and airy, this cake is considered a cornerstone of Italian pastry.
Legend has it that the paradise cake was invented by a monk at a monastery in Pavia in Lombardy. There are different versions of this story, but almost all of them suggest that a monk learned to make the cake from a young bride who lived near the monastery. Since the cake was so good, she suggested to the monks that they name it paradise cake. The origin of the cake dates back further in history. There were already multiple versions of the recipe in existence in 1878, when pastry chef Enrico Vigoni, the owner of a pastry shop in Pavia that is still in business today, codified the recipe, making it famous throughout Italy.
Ingredients
1 lb butter
1 lb confectioners sugar
4 eggs
10 egg yolks
Vanilla extract to taste
5/8 lb all-purpose flour
5/8 lb potato starch
3/8 oz baking powder
Lemon zest to taste
Directions
Remove the butter from the refrigerator 20 to 30 minutes prior to baking. Once the butter is soft, whisk the butter in a bowl with the confectioner’s sugar by hand or with an electric mixer whisk attachment.
Once the mixture is light and creamy, add the eggs and egg yolks, one at a time, and continue whisking. Then add the grated lemon peel and mix well. Mix in the vanilla and potato starch.
Mix together the flour and baking powder and sift into a bowl or on wax paper. Add the dry ingredients to the wet and mix together well, using a wooden spoon.
Grease a round cake pan with butter. Flour lightly, then pour in the cake batter, filling the pan to 2/3rds full.
Bake in a 350° F oven for 35 minutes. Remove the pan from the oven and let cool.
Once cool, remove the cake from the pan by turning it out onto a serving dish or cake stand. Finish by dusting with confectioner’s sugar.
Portrait of Antonio Stradivari by Alton S. Tobey, 1971. Collection of Oberlin College Library, Oberlin Ohio. To learn more about the artist: http://www.altontobey.com/AA.html#ago
Cremona is a province in the Lombardy region of Italy and occupies the central section of the Padana Plain, so the whole territory is flat, without mountains or hills, crossed by several rivers and artificial canals, most of which are used for irrigation. The river Po, which is the longest Italian river, is a natural boundary adjoining the Province of Piacenza. The area is about an hour south of Milan by train.
The city of Cremona has a strong musical tradition. The cathedral, built in the twelfth century, provided a focus for musical activity and, by the sixteenth century, the town was the musical center of the region. Even now it attracts people to hear performances by ensembles and attend the many musical festivals and concerts. The city of Cremona is the birthplace of Stradivarius. The town became renowned for the violins and other musical instruments that were made here by many members of the Stradivari, Amati, Guarneri and Bergonzi families of luthiers, who were all prominent citizens of Cremona.
The principal economic resources of the province are agricultural. Rice is grown with the help of water drawn from the canals. Other crops include maize (corn) and barley and to a lesser extent, soya and sugar beet. Grapes are cultivated, wine is produced and there is also a silk industry. The farms in the province are some of the most productive in the country. Beef and dairy cattle are raised here. Beef serves as a main ingredient for local dishes and the milk is used to create traditional cheeses, as well as butter and cream. The area is famous for its food specialities, such as nougat (Italian: torrone) and mustard, the famed Mostarda di Cremona, a sweet and spiced fruit preserve, served with the classic stew called bollito misto.
Cremona’s location at the border of Lombardy and Emilia-Romagna brings influences from both: charcuterie like cotecchino and salame; grana padana cheese; stuffed pasta specialties like marubini and tortelli di zucca and the tramezzini sandwich, made on spongy, white bread stuffed with ham, tuna, eggs and artichokes and slathered with mayonnaise.
Rice became known in Europe, after being imported from Egypt and west Asia. It was known to Greece (where it is still cultivated) by returning soldiers from Alexander the Great’s military expedition to Asia. Large deposits of rice from the first century A.D. have been found in Roman camps in Germany and the Moors brought Asiatic rice to the Iberian Peninsula in the 10th century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.
Muslims brought rice to Sicily, where it was an important crop long before it is was grown in the plains of Pisa (1468) or in the Lombard plains (1475), where its cultivation was promoted by Ludovico Sforza, the Duke of Milan, and demonstrated in his model farms. After the 15th century, rice spread throughout Italy and then to France, eventually reaching all the continents during the age of European exploration. Rice is a main component in Italian cuisine.
Veal and Rice Croquettes
Ingredients
- 2 cups (440g/14 oz) short-grain rice
- 1 egg, lightly beaten
- 1 egg yolk
- ½ cup (50 g/l⅔ oz) grated Parmesan
- All-purpose flour
- 2 eggs, lightly beaten
- Dry breadcrumbs
Meat Filling
- 1 dried porcini mushroom
- 1 tablespoon olive oil
- 1 small onion, chopped
- 125 g (4 oz) minced veal
- 2 slices prosciutto, finely chopped
- 2 tablespoons tomato paste
- 100 ml (3½ fl oz) white wine
- ½ teaspoon dried thyme leaves
- 3 tablespoons finely chopped parsley
Directions
Cook the rice in boiling salted water for 20 minutes, or until tender. Drain, without rinsing and cool.
Put the rice in a large bowl and stir in the egg, egg yolk and Parmesan. Stir until the rice sticks together. Cover and set aside.
To make Meat Sauce: Soak the mushroom in hot water for 10 minutes to soften, squeeze dry and finely chop.
Heat the oil in a frying pan. Add the mushroom and onion; cook for 2–3 minutes until soft. Add the meat and cook, stirring, for 2–3 minutes until browned.
Add the prosciutto, tomato paste, wine, thyme and pepper to taste. Cook, stirring, for 5 minutes, or until all the liquid is absorbed. Stir in the parsley. Set aside to cool.
With wet hands, form the rice mixture into 10 balls. Wet your hands again, pull the balls apart and place 3 heaping teaspoons of the meat sauce in the center of each.
Remold to enclose the filling; roll in flour, beaten egg and then breadcrumbs. Chill for 1 hour.
Deep-fry the croquettes in oil, two at a time, for 3–4 minutes, or until golden brown. Drain on paper towels and keep warm while frying the remainder. Serve immediately.
Insalata di Riso
Serves 8
Ingredients
- 1/2 kilo / 1 pound of rice
- 1 jar Italian condiriso (or half cup of canned corn and some chopped green olives and cocktail onions), drained
- 1 red bell pepper, chopped
- 2 carrots, peeled and chopped
- 2 tomatoes, chopped
- 2 stalks of celery, chopped
- 1 cup chopped parsley
- 1/4 cup olive oil
- Juice of lemon
- Salt & pepper
- 3 cups chicken broth
Directions
Bring chicken broth and enough water to fill a pot large enough to cook all the rice, to boil. Add 1 tablespoon of salt to the water. Add the rice and cook until tender. Drain.
While the rice is cooking, put the chopped vegetables in a large bowl. Add the olive oil and lemon juice.
Add warm, drained rice to the vegetable mixture. Stir and let come to room temperature.
Taste and adjust for seasonings. Add as much pepper and lemon juice as you’d like.
Variations: You can add other herbs like basil and chives. Also add any other chopped raw vegetables, like zucchini or scallions, and/or tuna and feta cheese.
Risotto Ubriaco (Drunken Risotto)
Makes 4-6 servings
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 2 tablespoons/30ml olive oil
- 1 cup/250ml smoked pork belly, diced into 1/2 inch (5mm) pieces
- 3 1/2 cups/875 ml carnaroli rice, unwashed
- 2 cups/500ml full-bodied red wine
- 6 cups/1.5L light chicken stock
- 2 tablespoons/30ml butter
- 4 tablespoons/60ml grated Parmigiano-Reggiano cheese
Directions
Heat the onion and garlic in the oil. Add the diced pork belly and stir to mix well.
Add the rice and toast it, stirring constantly to prevent sticking, for 2-3 minutes, until it is very hot but not browned.
Pour in the wine and simmer until the liquid is absorbed or evaporated.
Add the chicken stock, a ladleful at a time, letting the rice absorb most of the liquid before adding more stock until the rice is tender but firm.
Be careful toward the end not to add too much stock – the risotto should be creamy, not soupy. This process should take 16-18 minutes in total.
When the rice is cooked, remove the pan from the heat. Add the butter and Parmigiano-Reggiano; stir vigorously to fluff. Serve at once in individual bowls.
Italian Rice and Bean Soup
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 rib celery, chopped fine
- 1 (15-ounce) can diced tomatoes
- 3 cups cooked or 2 (15-ounce) cans Great Northern or cannellini white beans, drained
- 1 1/2 teaspoons dried Italian seasoning
- 6 cups chicken or vegetable broth or stock
- 1 cup rice
- Grated Parmesan cheese
Directions
Cook rice according to package instructions.
While the rice is cooking, heat olive oil in a large stock pot. Add garlic, onion and celery and cook until soft, for about four minutes.
Add stock, tomatoes and seasoning and bring to a boil.
Reduce to a simmer, stir in the beans and simmer for 10 minutes.
Stir in the cooked rice and serve topped with grated Parmesan cheese,
Radicchio and Fennel Risotto
Ingredients
- 1 litre (1¾ pints) vegetable stock
- 90 g (3½ oz) butter
- 225 g (8 oz) fennel, finely sliced
- 6 shallots, finely chopped
- 350 g (12 oz) arborio or carnaroli risotto rice
- 120 ml (4 fl oz) dry white wine
- 175 g (6 oz) radicchio, shredded
- Finely grated zest of 2 lemons
- 15 g ( ½ oz) fresh flat-leaf parsley, finely chopped
- 15 g ( ½ oz) fresh basil leaves, torn
- 75 g (3 oz) Parmesan cheese, freshly grated, plus extra to serve if liked
- Sea salt and freshly ground black pepper
Directions
Bring the stock to a simmer in a saucepan and keep hot.
Melt half the butter in a large, deep frying pan, add the fennel and shallots and cook gently for 5 minutes, until tender.
Add the rice and stir well until it is covered with butter. Add the wine and shredded radicchio and season with pepper. Cook for 2 minutes or until the wine has evaporated.
Add a ladleful of hot stock to the rice and cook over a moderate heat, stirring, until it has been absorbed.
Continue adding the stock by ladle, stirring constantly, until it has all, or nearly all, been used and the rice is just tender. This should take about 18-20 minutes.
Remove the risotto from the heat and stir in the lemon zest, parsley, basil, Parmesan and the remaining butter.
Cover and leave to rest for 1 minute, then stir again. Serve with more Parmesan if required.
Porta Castello Tower
The Province of Vicenza is located in the Veneto region of northern Italy. The city of Vicenza is the capital of the province and it is a thriving and cosmopolitan city, rich in history and culture with many museums, art galleries, piazzas, villas, churches and elegant Renaissance palazzi.
Founded in the 2nd century B.C., Vicenza came under Venetian rule from the early 15th to the end of the 18th century. The architectural work of Andrea Palladio (1508–80), gives the area its unique appearance. Palladio’s urban buildings, as well as his villas scattered throughout the Veneto region, had a decisive influence on the region’s development of architecture. His work inspired a distinct architectural style known as Palladian, which spread to England, other European countries and North America.
The region was once under Napoleonic rule and, later, became part of the Austrian Empire. In 1848, however, the populace of Veneto rose up against Austria and the area received the highest award for military valor for the courage it displayed in the uprising. Later, as a part of the Kingdom of Lombardy, the province was annexed to Italy after the 3rd war for Italian independence.
Vicenza was a location of major combat in both World War I and World War II and it was the most damaged city from Allied bombings in the Veneto region.
Palazzo Thiene Bonin Longare
In the 1960s the region experienced a strong economic development caused by the emergence of small and medium family businesses. In the following years, the region’s economic development grew and huge industrial areas sprouted around the city.
Vicenza is home to the United States Army post Caserma Ederle (Camp Ederle), also known as the U.S. Army Garrison Vicenza. In 1965, Caserma Ederle became the headquarters for the Southern European Task Force, which includes the 173rd Airborne Brigade.
Behind the classical Palladian buildings, you will also find a more ancient Vicenza that goes back to the days of a less established social order. The daily strife and power struggles between rival families was well-known to Shakespeare’s audience. If you walk down some of the smaller streets, you may still come across tall bulky houses with defensive turrets, each bearing the family’s coat of arms, and built to defend their ancestral rights and families. The combination of such towers that still watch over the town, led to Vicenza being known as the “City of a Thousand Towers”.
Also, in the province of Vicenza and within easy reach, are the castles of two very renowned rival families. In the town of Montecchio Maggiore, one will find the remains of the hilltop fortresses that belonged to the Montecchi (Montagues) and Capuletti (Capulets), the legendary protagonists of the Romeo and Juliet saga. The elegant villas around Vicenza would make the area worth visiting even without the town. Several were designed by Andrea Palladio, but there are plenty of others to be visited. Among the most well-known is the Villa Valmarana ai Nani (‘of the dwarves’), so-called because of its decorative statues. Nearby is Palladio’s famous villa, La Rotonda, a charming and less formal house. The grand Basilica di Monte Berico, with its three Baroque facades, a painting by Veronese and the views from the hillside are impressive.
Here are some personal photos of the villa a dear friend lived in while working in Vicenza. She was kind enough to share these photos, so you may have a close up view of these magnificent structures and gardens. I am sure you will enjoy viewing them as much as I have.
Thank you to Dolly Alvarez Crooks for photos of my friend Barbara Ferg-Carter’s Vicenza Villa.
The Cuisine of Vicenza
The quality and variety of Vicenza’s local produce and cuisine, is on a par with the very best that Italy has to offer: white asparagus in Bassano, delicate black porcini mushrooms from the Berico hills, cherries of Marostica and the peas of Lumignano. These products have found their way into the traditional pasta, gnocchi and risotto dishes of the area.
The local specialty, Baccalà alla Vicentina, is made with salt-cured cod (stockfish) that is soaked for a couple of days and served with yellow or white polenta.
The most famous local cheese, is Asiago, which comes from Asiago, located in the Vicenza Alps.
The province has numerous wine producers, a third of which are DOC. The cabernet, merlot, tocai and pinot grape varieties are well established and traditional wines include: Durello, Torcolato, Recioto and Raboso.
Make dinner in the Vicenza style with the following recipes:
White Asparagus with Lemon Pan Sauce
Serves: 4
Ingredients
- 1 bundle white asparagus, cleaned & trimmed
- 1/2 tablespoon extra virgin olive oil
- 1 small shallot, minced
- 1/3 cup white wine
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- Sea salt & pepper to taste
- 2 teaspoons butter
- 4 sprigs lemon thyme
- Lemon slices for garnish
Directions
Using a wide, deep pan bring enough salted water to cover the asparagus to a boil. Add the asparagus and boil for 5 minutes.
Drain the asparagus and place in an ice bath. Drain the asparagus and place them on a serving platter.
Using a small saute pan, heat olive oil over medium-high and add the minced shallot. Saute for 1 minute, shaking the pan. Be careful not to burn the shallot.
Remove the pan from the heat, turn away from the stove and add the wine. Place the pan back on the burner and add the lemon juice and lemon zest. Continue to cook until slightly reduced.
Add a pinch of sea salt and a couple twists from a pepper grinder. Add the butter and continue to saute until the butter is melted and the sauce is shiny.
Drizzle the sauce over the asparagus and garnish with lemon thyme and lemon slices to serve.
Risotto with Peas
Ingredients
- 6 to 8 cups homemade or low-sodium canned chicken stock
- 3 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 1/2 cups peas
- 3 tablespoons unsalted butter
- 1 cup grated Asiago cheese (about 4 ounces)
- 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
- Coarse salt and freshly ground pepper
Directions
Bring the stock to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer.
Heat oil in a large heavy bottomed sauce pan over medium heat. Add shallots and cook, stirring frequently, until they are softened and translucent, about 4 minutes.
Add rice; cook, stirring frequently, until it is thoroughly coated, 3 to 4 minutes. Add wine and cook, stirring constantly, until it is completely absorbed.
Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is absorbed.
Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes.
About 12 minutes into the cooking time, stir in the peas. The rice should be al dente but no longer crunchy and the peas tender and bright green. The mixture will continue to thicken slightly when removed from heat.
Remove the risotto from the heat. Stir in the butter, cheese, chopped marjoram and season with salt and pepper. Serve immediately, garnished with marjoram sprigs.
Cutlets in Tomato Sauce
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 medium veal or pork cutlets or skinless, boneless chicken breasts
- 2 cloves garlic, finely chopped
- 2 cups chopped fresh tomatoes
- Half of a small onion, sliced
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper, to taste
Directions
Heat the olive oil in a heavy-based frying pan. Add the onion and garlic and cook until the onion softens. Add the cutlets and cook until golden on all sides, around 5-6 minutes.
Add the tomatoes, oregano, salt and freshly ground pepper and cook for 10 minutes. Serve the cutlets with the sauce spooned over the top.
Cherry Gelato
Ingredients
- One 16 ounce package frozen pitted dark sweet cherries, thawed or 3 cups fresh pitted cherries
- 2 teaspoons finely shredded orange peel
- 1 cup sugar
- 6 egg yolks
- 3 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 teaspoon salt
Directions
In a blender or food processor combine the cherries and orange peel. Blend or process until smooth. Strain through a fine-mesh sieve; discard the pulp. Measure 1 1/2 cups of the cherry mixture and set aside.
In an electric mixer bowl, combine the sugar and egg yolks. Beat on high-speed for 4 minutes. Set aside.
In a large saucepan the combine milk, cream and salt; heat just until simmering. Remove from the heat and let stand for 2 minutes.
Slowly stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the saucepan and add the remaining milk mixture. Combine thoroughly.
Heat and stir for 5 to 6 minutes or until the mixture thickens and coats the back of a metal spoon (185 degrees F on an instant-read thermometer). Be careful not to let mixture boil.
Place the saucepan in a bowl of ice water; stir constantly for 2 to 3 minutes to cool.
In a large bowl combine cherry mixture and the egg yolk-milk mixture, stirring until well mixed. Cover the surface of the mixture with plastic wrap. Chill for 4 hours or overnight.
Freeze the chilled mixture in a 2 to 4 quart ice cream freezer according to the manufacturer’s directions. Transfer the mixture to a covered freezer container and freeze in your regular freezer for 4 hours before serving.
