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
- 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
- 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
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
- 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
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
- 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
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
- 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
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
- 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
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.
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.
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
- 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
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
- 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
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
- 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
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.
- 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
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.
Are you planning on going out for a romantic dinner on Valentine’s day this year?
You might want to reconsider. My husband and I prefer to have our special dinner at home because years ago we would go out and we were always disappointed. The restaurant charges were higher than normal and the food was not always up to expectations. The restaurant was crowded, they had lots of reservations, the staff were exhausted and we were rushed through dinner. Got to turn those tables! Some advice. Instead, stay home, cook a great meal and enjoy a romantic evening at home. Below is a special dinner you can make at home and, even with beef tenderloin and lobster on the menu, you won’t spend anything like what a restaurant meal will cost you on Valentine’s day.
For 2 divide the finished risotto in half and serve half for dinner with the lobster. Save the other half for another dinner or some great arancini. I am not in favor of making half a recipe for risotto because I think the taste is affected.
- 1 lb frozen lobster tails (about 2 medium), thawed
- 5 cups salt-free chicken broth
- 2 tablespoons butter, at room temperature
- 1/4 cup minced shallots
- 3/4 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup grated Parmesan
- 2 tbsp chopped fresh parsley, plus more for garnish
- Kosher salt and freshly ground black pepper
Bring a medium saucepan of salted water to a boil. Add the lobster tails and boil over medium-high heat for 8 to 10 minutes or until the lobster meat turns white.
Drain and set aside to cool.
When cool, remove the lobster meat from the shell and chop it into 1-inch pieces; set aside.
Warm the chicken broth in a medium saucepan and keep it hot over low heat.
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and onion and cook, about 3 minutes.
Add the rice and stir to coat with the butter. Add 1/2 cup of the hot stock and stir until almost completely absorbed, about 2 minutes.
Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.
Stir in the Parmesan cheese, the remaining tablespoon of butter, half of the lobster meat and 2 tablespoons parsley.
Season with salt and pepper, to taste.
Place in a serving dish and top with remaining lobster pieces; garnish with parsley.
Beef Tenderloin with Balsamic Tomatoes
- ½ cup good quality balsamic vinegar
- 1/2 cup coarsely chopped, seeded tomatoes
- 2 teaspoons olive oil
- 2 beef tenderloin steaks, cut 3/4 inch thick (each about 4 ounces)
- 1 teaspoon snipped fresh thyme
In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to about 1/4 cup. Remove the pan from the heat and stir the tomatoes into the hot vinegar reduction. Set aside.
Sprinkle the steaks with salt and pepper. In a medium skillet, heat the oil over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once.
Allow 7 minutes for medium-rare (145 degrees F) and 9 minutes for medium (160 degrees F).
Spoon the vinegar tomato sauce over the steaks and sprinkle with thyme.
Green Beans with Hazelnuts and Shallots
- 12 oz green beans, trimmed
- 1 tablespoon olive oil
- 1 large shallots, thinly sliced
- 1/4 cup hazelnuts, roughly chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
In a large skillet, heat the olive oil over medium. Add the shallots and cook for one minute. Add the green beans and season with salt and ground pepper.
Cover and cook, tossing occasionally, until green beans are crisp-tender, about 8 minutes. Sprinkle with chopped hazelnuts and serve.
Chocolate Crepes with Raspberry Sauce
For the sauce:
- 4 cups fresh or frozen raspberries
- 3/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup sugar
For the crepes:
- 1 cup white whole wheat flour
- 3 tablespoons unsweetened dutch cocoa powder
- 1 1/2 cups reduced fat milk
- 3 tablespoons sugar
- 2 large egg whites
- 1 large whole egg
- 1 teaspoon vegetable oil
- Non-stick cooking spray
- Powdered sugar
Place water and 3 1/2 cups of the raspberries in a blender; cover and process for 3 minutes until smooth. Strain the raspberry puree and discard the seeds.
Place the puree in a small saucepan along with the cornstarch and 1/4 cup sugar; bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a blender, blend flour, milk, cocoa powder, 3 tablespoons sugar, eggs and oil until smooth.
Heat a small nonstick skillet on medium-low flame. When hot, spray with cooking spray to coat bottom of pan.
Pour 1/4 cup of the crepe mixture into the pan, swirling the pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until the bottom of the crepe is light golden brown.
Turn the crepe over and cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.
This should make 12 crepes. You can freeze the extra crepes for another time.
Spoon 2 tablespoons of the raspberry sauce into the center of each crepe. Fold into quarters, top with some of the remaining sauce, a few of the remaining fresh raspberries and dust each with powdered sugar. Serve warm.
Cuneo (Italian) or Coni (French) is a province in the southwest section of the Piedmont region of Italy. The province has an interesting history. Nicknamed the town of seven sieges, it still retains the organization plan of a military town. It was once surrounded by massive walls, had large squares and contained magnificent palaces for wealthy aristocrats.
Originating in the 12th century, it was first built as a fortified town. Its location, in a naturally strategic position protecting the roads to France through the Tenda and Maddalena passes, made it a natural choice to be used as a military location. The French eventually demolished the walls and you can tell where the old walls were, as they are now the main streets in the province. During World War II, Cuneo was one of the main sites in the country of partisan resistance against the German occupation of Italy.
Sections of this province were part of France until 1947. Cuneo borders the French region of Provence-Alpes-Côte d’Azur on the west, the province of Turin on the north, the province of Asti to the east and Liguria to the south. It is also known as the Provincia Granda (the big province) because it is the third largest province in Italy and the largest one in the Piedmont region. It is also the capital of the province. This has created problems in the past for inhabitants in the eastern sections of the province, who are frustrated by the long trip to Cuneo every time they have business with the provincial government. The issue of dividing the province into two has been brought up several times.
The province’s beautiful landscapes offer great variety that include valleys, hills and wildlife reserves. Some 75% of the area is mountainous. The Maritime Alps Natural Park with its high-altitude lakes and the Rio Martino Cave with its spectacular waterfall are distinctive sites in the province. Italy’s first forestry commission was established by the local government of Cuneo.
The economy is primarily based on the agricultural produce of the area, especially the wine industry. Engineering, paper products, metallurgy, rubber and cattle also play an integral role in its local financial system.
The Tour de France travels through here, as well. The Italian leg of the Tour often goes from Digne-les-Bains in France to Prato Nevoso in Piedmont, followed by a rest day in Cuneo. From there, bikers head on to Jausiers in France.
The majority of the region’s winemaking (about 90%) takes place in the southern part of the Piedmont region in Cuneo, Asti and Alessandria. The best-known wines from the area include Barolo and Barbaresco. They are made from the Nebbiolo grape. The Piedmont region is located in the foothills of the Alps forming its border with France and Switzerland. In addition to the vast mountainous terrain, the Po Valley consumes a large area of the region. The valley and the mountains contribute to the area’s noted fog cover which aides in the ripening of the Nebbiolo grape (which gets it name from the word nebbia meaning “fog”).
Although the winemaking regions of Piedmont and Bordeaux (France) are very close in latitude, only the summertime temperatures are similar: the Piedmont wine region has a colder, continental winter climate and significantly lower rainfall due to the rain shadow effect of the Alps. Vineyards are typically planted on hillsides with warmer south-facing slopes.
One of the most commonly used meat in the local cuisine is veal. It is the main feature of festivals, such as the Fiera del Bue Grasso, which attracts thousands of visitors in December each year. The province of Cuneo also produces Italy’s only pork-free sausage. Pig farming, however, provides the ingredient for the famous Cuneo raw ham, which also has a well-known cooked variety.
Il Grande Fritto Misto” (the Great Mixed Fry), one of the most characteristic dishes of the Cuneo region, is made with veal and pork, to which vegetables, semolina and fruit are added. Provincial meat products also include: Morozzo capon, Sambuco lamb and Langa lamb; Piedmontese blond chicken and Saluzzo white chicken. Famous products include the Alba White Truffle, Castelmagno, Raschera, Bra and Murazzano, Toma Piemontese, Grana Padano and Gorgonzola Are cheeses, which are all produced in the province.
The cultivation and processing of chestnuts, both brown and white varieties, is a heritage of the area’s mountain tradition. They are used in pastry making and as an ingredient in other dishes. Hazelnuts are grown in the hills and form the main ingredient of Torrone di Alba and the region’s very famous glacè chestnuts and hazelnut cakes. “Alba torrone” (nougat); “paste di meliga” (cornflour cookies), which are also known as “Batiaje” because they are often made for baptisms and “baci di Cherasco” (hazelnut chocolates) are well-known desserts.
If you have a sweet tooth, Cuneo can help satisfy your cravings. The town’s specialty is Cuneesi al rhum, chocolates with a rum-based filling. The most widely known brand is Arione, a favorite of Ernest Hemingway.
Risotto with Hazelnuts and Castelmagno Cheese
Ingredients for 4 people:
- 14 oz (400g) risotto rice (carnaroli)
- 3 ½ oz (100g) hazelnuts
- 3 ⅛ oz (90g) Castelmagno cheese, diced
- 1 ¾ oz (50g) butter
- ½ cup dry white wine
- 1 onion, finely chopped
- 4 ¼ cups (1 liter) hot broth (vegetable or meat)
- 1 sprig of rosemary
- Salt and pepper
Toast the hazelnuts in a 350 degree F oven for about ten minutes. Cool and rub the skins off with a kitchen towel. Set aside.
Heat the butter in a deep saucepan and cook the onion until tender.
Add the rice and rosemary. Toast the rice for a minute then add the white wine.
When the wine has evaporated completely add a ladle of hot broth and stir gently with a wooden spoon until the broth is absorbed.
Continue adding the broth until it is all absorbed. Halfway through cooking add half of Castelmagno cheese and half of the hazelnuts.
When the rice is cooked, add salt and pepper to taste and the remaining the remaining cheese.
Garnish the dish with the remaining hazelnuts and serve.
Meatballs Cuneo Style
- 1 pound ground veal
- 1 apple, peeled and grated
- 1 egg
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup red wine
In a bowl combine the veal, grated apple, egg and salt. With wet hands form small meatballs. Coat each one in flour and set aside.
Heat the olive oil in a large sauté pan and brown the meatballs evenly, then add the wine. Cover the pan and cook over low heat for 20 minutes. Serve hot.
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 cup chopped canned Italian tomatoes
- 6 bell peppers (3 red and 3 yellow) seeded and cut into ½ inch size strips
- 3/4 cup red wine
- 1/2 jalapeno, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup chopped basil leaves
- 1/4 cup chopped parsley
- ½ teaspoon salt
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, tomatoes, jalapeno and bell peppers and cook briefly. Add the red wine and salt. Cover and cook, stirring occasionally, about 10 minutes.
Remove the lid and continue cooking, stirring occasionally, another 10 to 15 minutes. Check frequently toward the end of the cooking time, so the peppers do not stick to the bottom of the pan.
Stir in the herbs and taste for salt and heat through, about 2 minutes. Serve warm as a side dish.
Bunet di Cuneo (Baked Chocolate Pudding)
- 1/3 cup (70 g) sugar
- 1 tablespoon water
- 6 eggs
- 1 cup (250 g) sugar
- 2/3 cup (50 g) unsweetened cocoa powder
- 3/4 cup (100 g) Amaretti cookie crumbs
- 3 cups (750 ml) milk
Put the 1/3 cup sugar and water in a heavy skillet over a low heat. Stir with a wooden spoon and cook until the mixture is a syrup and the color of honey.
Remove from the heat and pour the syrup into a 9 inch loaf pan. Swirl the liquid in the pan around to coat all the edges.
Beat together the eggs and 1 cup sugar.
Add the cocoa and Amaretti cookie crumbs. Stir well.
Add the milk, stirring gently but thoroughly.
Pour into the loaf pan and set in a larger baking pan with at least 1 inch (2.5 cm) of boiling water.
Bake at 400° F (200° C) for 1 hour.
Cool to room temperature before chilling overnight.
To serve, slide a knife around the outer edges and invert onto a platter. Cut into thick slices to serve.
Risotto is a hearty, warming rice dish, rich in flavor, of which any of a hundred different ingredients can be added to it. Risotto is not only versatile, but easy to make.
Rice was first introduced into Italy and Spain by the Arabs during the Middle Ages. The humidity of the Mediterranean was found to be perfect for growing shorter-grained rice. The popularity of rice grew throughout Italy and then the outside world discovered it.
It was in Milan where the rice met its future destiny. Milan had been under Spanish rule for almost two centuries where rice was a staple. The technique for making risotto probably evolved from trying to cook the rice as porridge—boiling it in milk, water or broth until soft. A fourteenth-century manuscript known as the “Libro per cuoco” by an anonymous Venetian contains the recipe, “rixo in bona manera” or rice cooked in sweet milk.
Antonio Nebbia in “Cuoco Maceratese” introduces a revolutionary method where he suggests letting the rice soak in cold water for two hours, then frying the rice in a little butter and adding cabbage broth.
A more complete preparation appears in the early 19th century, in the anonymous “Cuoco Moderno”, printed in Milan in 1809, where the recipe “Yellow Rice in a Pan” says to cook the rice in a sauté of butter, cervellata (an Italian pork sausage), marrow, onion and gradually adding hot broth in whicj saffron had been dissolved.
And finally” the” classic recipe as described by Felice Luraschi, a celebrated chef from Milan, in his “Nuovo cuoco milanese economico” manuscript of 1829, a recipe titled “Risotto alla Milanese”.
Today the dish is served extensively, almost unchanged, in the kitchens and restaurants of the world. Ingredients as varied as scallops, lobster, truffles, veal, mushrooms, squid ink, snails, asparagus, duck, sausage, pumpkin and almost anything else you can think of are paired with this classic dish.
All rice is a member of the grass family. What makes Risotto special is it’s high amount of starch. This starch is what makes Risotto “creamy” without any cream. Risotto rice is a round medium- or short- grain white rice with the ability to absorb liquids and to release starch, so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma and Vialone Nano. They all have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.
Basic Technique for Making Risotto
Risotto recipes recommended not washing the rice prior to cooking as that will make it lose its starch which is an essential ingredient of the dish. The rice and vegetables are toasted lightly in butter. Herbs, spices and a little wine are added. The rice is cooked gradually over a low flame and broth is added to the rice and stirred until absorbed. More broth is added in several steps until the rice is tender.
Popular Italian Risottos
• Risotto alla Milanese – is cooked in beef stock and beef bone marrow with lard in Italy. Cheese and saffron are added. This dish is popularly served with osso buco (a dish consisting of braised veal shanks).
• Risotto al barolo – is made with borlotti beans and sausage meat and is cooked with red wine.
• Risotto al nero de seppia (black risotto) – is a specialty from Veneto and is made with cuttlefish.
This is probably the best tasting risotto I have ever made, with much of the credit going to the Meyer lemons from my tree. You may recall that we planted the tree last April and it has rewarded us with about 20 large lemons in its first year.
Meyer Lemon Risotto with Basil and Grilled Shrimp
- 6 cups chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup white vermouth or dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon finely grated Meyer lemon zest
- 2 tablespoons fresh Meyer lemon juice
- 1/4 cup julienned basil leaves
- 18 large shrimp, shelled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- A pinch of kosher salt or to taste
- 2 tablespoons julienned basil leaves
For the risotto:
Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a second large saucepan. Add the onion and celery. Season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute.
Add the wine to the rice and simmer over moderate heat until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it’s tender and most of the liquid is absorbed, about 20 minutes total. The best way to see if the rice is cooked, is to taste it. Risotto should be creamy and thick. It’s best al dente, which means it should be fully cooked, yet still retain some firmness when you chew it. If it is mushy, it has cooked too long.
Stir in the Parmesan cheese, the lemon zest and juice, the salt and pepper and the basil. Mix well but gently.
For the grilled shrimp:
Mix the shrimp with the remaining ingredients in a mixing bowl. Refrigerate until cooking time.
Heat a stovetop grill until very hot. Place the shrimp on the grill and cook for about 3 minutes on each side.
Spoon the risotto into individual bowls, top each with grilled shrimp and serve, passing additional Parmesan at the table.
Como is a province in the northern part of the Lombardy region of Italy that borders Switzerland. Its proximity to Lake Como and to the Alps has made Como a popular tourist destination and the area contains numerous works of art, churches, gardens, museums, theaters, parks and palaces. Como’s climate is humid and subtropical. Winters are not long, but foggy, damp and chilly with occasional periods of frost; spring and autumn are pleasant while summer can be quite oppressive and hot.
The most famous area within the province is Bellagio, a historic town surrounded by ancient city walls with narrow roads that run through the hills. The town’s ancient origins are visible in its Romanesque Cathedral dedicated to San Giacomo, the interior of which seems unchanged from the 12th Century. Another interesting town is Laglio that lies near the “Bear Cave” (buco dell’orso), where fossils of prehistoric bears and other remains found in the cave are displayed in the Town Hall. The annual Medieval Palio takes place at the beginning of September and is a knightly jousting contest between various province districts that is reenacted in the town of Cernobbio.
Lake Como (Lago di Como in Italian) is located in this province and is widely regarded as one of the most beautiful lakes in Europe. The lake is shaped like the letter “Y” and has been a popular retreat for aristocrats and wealthy people since Roman times. Many famous people have or have had homes on the lake’s shores. The lake’s deep-blue waters, set against the foothills of the Alps, makes for a stunning view.
The Cuisine of Como Province
Lake Como’s cuisine is shaped by the three geographic areas that make up the Como area – the lake, the mountains with their valleys and the hills of Brianza (the area between Milan and Como). The province’s cuisine is closely tied to its primary natural resource, the lake, that provides an abundance of freshwater fish. Lavarello , a popular local lake fish, is usually served fried with a squeeze of lemon. Misultitt (a type of Shad) is usually dried and preserved with bay leaves in special tin containers. Another traditional dish is Risotto al Pesce Persico (European Perch filet Risotto), a fish grown in Lake Como, that is prepared with white wine, onion and butter.
Polenta is popular especially in the mountain valleys. In this area, it is common to make polenta by mixing corn flour and buckwheat flour together. It is usually served with meat, game, cheese or fish.
South of Como, the food becomes more Milanese. Popular in this region are polenta e osei (polenta served with poultry), cassoela (a stew with pork ribs and cabbage), cotechino sausage with beans and many different kinds of salami and cheese.
As far as traditional sweets and cakes are concerned, in Lake Como, you can find fritters often filled with apple and, Resca de Comm, a panettone made with raisins, citron, pine nuts and anise, that is baked in a cylindrical tube.
Among the red and white wines produced in the province are Rosso di Bellagio and Vespertò di Canzo. The best liqueurs are made by the Piona friars using local herbs.
Pizzoccheri is one of Lake Como’s typical winter pasta dishes. It usually consists of flat short tagliatelle noodles, made from buckwheat flour that is common in the area of Valtellina in Northern Italy (on the east shore of Lake Como). The buckwheat flour gives the noodles a grayish color and they are easy to make at home. However, most supermarkets now sell boxes of dried pizzoccheri, which has helped to spread the word of this delicious recipe throughout the country and, of course, cuts down on preparation time.
The noodles are served with a mixture of greens and diced potatoes and dressed with butter, sautéed garlic, sage and Swiss Casera and Parmesan cheeses (or grana padano). There are several variations to the recipe, including substituting the cabbage with Swiss chard, spinach or green beans depending on what you have on hand. The amount of butter can also be altered to your own preference although the original recipe states that the pizzoccheri should be practically drowning in the sage and garlic-infused butter. Vatellina Casera cheese can be difficult to find outside of Lombardy, so a good alternative is Italian Fontina, which is more widely available.
For the pasta:
- 2 cups (200 grams) fine buckwheat flour
- 1/2 cup (50 grams) plain flour
- About 1/2 cup (125 milliliters) water
- Pinch salt
For the pizzoccheri:
- 3 1/2 ounces (100 grams) savoy cabbage
- 4 1/2 ounces (125 grams) potatoes (2 to 3 small potatoes)
- 1/3 cup (70 grams) unsalted butter
- 8-10 sage leaves
- 4 1/2 ounces (125 grams) Valtellina Casera DOP or Bitto (Gruyere or Fontina can be substituted), thinly sliced or shaved
- 2 ounces (about 60 grams) Grana Padano, grated
- 1 clove of garlic
- Freshly ground pepper
For the pasta:
Combine the two flours in a bowl and gradually add the water, mixing until well incorporated. Work the dough for a few minutes. It should be smooth and compact, but not dry or crumbly and it shouldn’t stick to your hands. If it’s dry, add a little more water until it becomes smooth. Rest the dough for at least 30 minutes.
Roll the dough out with a rolling-pin to a thickness of 2-3 millimeters (1/10 of an inch). With a sharp knife, cut the dough into large strips about 7-8 cm (2.5 to 3 inches) wide then cut these into short pasta strips about ¼ inch thick. (If you have a pasta machine, I would use it)
For the pizzoccheri:
Peel the potatoes and cut them into large chunks. Discard the outer leaves of the cabbage and chop roughly.
Boil a large saucepan of salted water, cook the potatoes for 20 minutes and then add the cabbage and pasta and cook for an additional 10 minutes.
Melt the butter in a separate pan and saute the garlic and sage.
Drain the potatoes, cabbage and pasta and layer in a dish with the melted butter, slices of cheese and black pepper.
Serve with Grana Padano cheese.
Risotto with Perch Fillets
This recipe is the national dish of Lake Como and one that is used in most of the area’s restaurants. Perch is one of the most valuable species of freshwater fish because of its tender and delicate meat and the fish can be found in all the lakes of Northern Italy.
- 4 tablespoons butter
- 2 cups risotto rice
- 1 small onion, finely chopped
- ½ cup dry white wine
- Salt and black pepper for seasoning
- ½ cup grated Parmigiano cheese
- 4 cups broth (chicken or vegetable stock)
- 4 perch fillets (per person) – about 18 total
- Flour for coating
- Butter or oil for frying
In a heavy saucepan, heat the 4 tablespoons butter until it melts.
Add the chopped onion and cook until tender. Add the rice and mix it well. Let it cook for a couple of minutes. Add the wine and cook, stirring, until the liquid evaporates. Add the broth, a small amount at a time, stirring it constantly until all the liquid is absorbed.
When the rice is just about tender, add the salt, pepper and Parmigiano cheese.
Dredge the fillets in the flour and cook in a hot skillet in butter or oil, turning them over once, until each side is golden brown.
Spoon the rice onto a serving dish and top with the fish fillets.
Parmesan Barley Soup
Barley is a healthy high-fiber, high-protein whole grain containing numerous health benefits. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain, such as couscous or rice. Hulless barley is unprocessed and takes longer to cook than pearl or pearled barley, which is more common. Quick cooking barley is just as healthy and takes only 10 minutes to cook. Try adding a handful of quick cooking barley to a simmering pot of soup.
- 2 cloves garlic
- 1/4 cup minced onion
- 2 tablespoons olive oil
- 1 carrot, diced
- 2 ribs celery, sliced thin
- 1/4 teaspoon Italian seasoning blend
- 1 tablespoon red wine vinegar
- 2/3 cup barley
- 4 cups vegetable broth
- 2 Parmesan rinds
- 1/4 cup fresh grated Parmesan cheese, plus extra for serving
- 2 tablespoons milk or cream
- 1/4 cup white wine
- Sea or kosher salt and fresh ground black pepper to taste
Pre-soak the barley in water to cover for one hour. Drain well and set aside.
Saute onions and garlic in olive oil for a minute or two, then add the diced carrots and celery. Reduce the heat and cook for another two to three minutes, stirring occasionally. Next, add the red wine vinegar, stirring to coat the vegetables well.
Reduce heat to medium low and add the barley and vegetable broth, stirring to combine.
Heat for ten minutes, then add the Parmesan rinds and simmer for fifteen minutes, or until the barley is almost cooked.
Stir in the grated Parmesan cheese, milk, white wine and season lightly with salt and pepper. Heat another five minutes or until the barley is fully cooked.
Remove the Parmesan rinds and serve with additional Parmesan cheese.
Lake Como’s sweets are mainly cakes, tarts and pies that are eaten for breakfast and afternoon snacks. Among them you can find the cutizza, a homemade focaccia made of flour, milk, sugar and lemon peel. The cutizza is a sweet bread known as the poor man’s cake because it uses only a small amount of flour. This is a very old and rustic recipe.
- ½ lb white flour
- 6-7 oz whole milk
- Oil for frying
- 3 eggs
- Lemon rind
- Vanilla sugar
Break the eggs in a bowl, add the flour and mix well. Add the grated lemon and milk and mix until smooth. Add the smaller amount of milk at first and then more, if needed, to make a smooth dough.
Heat enough oil in a frying pan to just cover the bottom and pour in the mixture. Cook on one side and then turn over to cook the other side. Sprinkle with sugar and serve warm.
Variation: add some chopped apple to the mixture before cooking.
The cutizza can be eaten as a snack or as a dessert accompanied by a glass of Moscato.
For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.
One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.
I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.
Eggs Over Roasted Vegetables
- 3 cups small broccoli florets (about 1 inch in size)
- 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
- 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
- 1 small red onion, cut into thin wedges
- 2 tablespoons olive oil, plus extra for the baking dish
- 6 eggs
- 2 ounces Italian Fontina cheese, shredded (1/2 cup)
- 1/2 teaspoon cracked black pepper
Preheat oven to 425 degrees F.
Coat a 3-quart rectangular baking dish with olive oil. Add broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.
Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.
Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.
Roasted Chicken With Beans
- Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
- 1 tablespoon olive oil
- 6 chicken thighs (about 2-1/4 pounds total), skin removed
- Coarse sea salt and coarse black pepper for the chicken
- 2 medium carrots, thinly sliced
- 1 medium onion, cut into thin wedges
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- One 14 1/2 – ounce diced tomatoes, undrained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.
Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.
Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.
Spicy Braised Pot Roast And Vegetables
Coffee adds a rich, deep flavor to beef roasts.
- 3 pound beef chuck pot roast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon instant espresso coffee powder
- 1 tablespoon olive oil
- 1 large onion, cut into eighths
- 1 green bell pepper, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1/4 teaspoon crushed red (chili) pepper
- 1/4 teaspoon ground allspice
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces
Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.
In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.
Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.
Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.
Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.
Serve sauce over meat and vegetables.
Chicago Style Deep Dish Pizza
- 1 tablespoon olive oil
- 1 lb. homemade or store-bought pizza dough
- 2 cups shredded part-skim mozzarella cheese
- 1 cup frozen chopped broccoli, defrosted and dried on paper towels
- 2 roasted red peppers, cut into thin slices
- 1/4 cup pitted Kalamata olives and cut in half
- 1 garlic clove, minced
- 1 can chopped Italian tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup freshly grated Pecorino Romano cheese
Let the dough come to room temperature about an hour before you are ready to make the pizza.
Preheat oven to 450 degrees F.
Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.
Stretch the dough into a 14 inch circle on a floured board or counter.
Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.
Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.
Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.
Risotto With Shrimp And Peas
Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.
- 4 cups reduced-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 1/2 teaspoon coarse sea salt, plus extra for the shrimp
- 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen green peas
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 pound jumbo shrimp, peeled and deveined
Heat broth in a saucepan and turn the heat down to low.
Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.
Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.
Add wine and cook until the wine is absorbed, about 2 minutes.
Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.
Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.
Add butter, cream and cheese, stirring until incorporated. Serve immediately.