Rice Tarts
Risotto al Salto
1 lb cold risotto (leftovers)
8 tsp butter
1 tbsp extra virgin olive oil
grated parmesan or gran padano
Shape leftover risotto into round flat portions. Place on baking parchment. Melt butter in a skillet and fry tarts gently on both sides. Sprinkle with cheese.
Saturday, September 18, 2010
Pork Sausage Risotto
Pork Sausage Risotto
Risotto all Monzese
1/2 lb sausages (peeled and sliced)
1/2 onion
1 3/4 c rice
1 glass white wine
2 c stock
salt and pepper
1/2 c parmesan or gran padano
Sautee onion in melted butter. Add sausage, sautee, then add rice. Pour on wine and reduce. Gradually add heated stock. Season with salt and pepper and stir in cheese.
Risotto all Monzese
1/2 lb sausages (peeled and sliced)
1/2 onion
1 3/4 c rice
1 glass white wine
2 c stock
salt and pepper
1/2 c parmesan or gran padano
Sautee onion in melted butter. Add sausage, sautee, then add rice. Pour on wine and reduce. Gradually add heated stock. Season with salt and pepper and stir in cheese.
Saffron Risotto
Saffron Risotto
Risotto alla Milanese
5 tbsp butter
1 small onion (chopped)
2 c rice
1 glass white wine
1 pinch or saffron (or a few strands)
6 c stock
salt and pepper
1/2 c parmesan (grated)
Melt half the butter and sautee the onions. Add the rice. Pour on wine and cook until reduced. Stir in saffron. Add heated stock gradually until complete. Season with salt and pepper and stir in parmesan and the rest of the butter.
Risotto alla Milanese
5 tbsp butter
1 small onion (chopped)
2 c rice
1 glass white wine
1 pinch or saffron (or a few strands)
6 c stock
salt and pepper
1/2 c parmesan (grated)
Melt half the butter and sautee the onions. Add the rice. Pour on wine and cook until reduced. Stir in saffron. Add heated stock gradually until complete. Season with salt and pepper and stir in parmesan and the rest of the butter.
Apple Fritters
Apple Fritters
Fritelle di Mele
1 tsp dried yearst
3 1/2 tbsp butter
1/2 c milk
1/2 c flour
3 eggs
1/2 powdered sugar
8 apples
vegetable oil for frying
Dissolve yeast into warm water (or follow yeast instructions). Melt butter and mix with milk, flour, beaten eggs, yeast and half the sugar. Peel and core the apples, slice into thin rings, and sprinkle with remaining sugar. Dip apple rings into the batter and fry them until golden brown in the vegetable oil. Drain and serve hot.
Fritelle di Mele
1 tsp dried yearst
3 1/2 tbsp butter
1/2 c milk
1/2 c flour
3 eggs
1/2 powdered sugar
8 apples
vegetable oil for frying
Dissolve yeast into warm water (or follow yeast instructions). Melt butter and mix with milk, flour, beaten eggs, yeast and half the sugar. Peel and core the apples, slice into thin rings, and sprinkle with remaining sugar. Dip apple rings into the batter and fry them until golden brown in the vegetable oil. Drain and serve hot.
Flour Soup
Flour Soup
Zuppa di Farina Tostata
6 1/2 tbsp butter
2 1/2 c flour
4 c milk (hot)
4 c water
salt
Melt butter and slowly blen in flour until it browns. Gradually add water and milk stirring to avoid lumps. Season with salt. Boil for 20 minutes until creamy. Serve hot.
Zuppa di Farina Tostata
6 1/2 tbsp butter
2 1/2 c flour
4 c milk (hot)
4 c water
salt
Melt butter and slowly blen in flour until it browns. Gradually add water and milk stirring to avoid lumps. Season with salt. Boil for 20 minutes until creamy. Serve hot.
Bacon and Bread Dumplings
Bacon and Bread Dumplings
Canederli
3 c stale white bread (diced)
2 eggs
2/3 c milk
1/4 lb bacon (diced)
1/2 onion (chopped)
2 tbsp butter
1 tbsp parsley
1/2 c breadcrumbs
3 tbsp flour
salt and pepper
nutmeg
grated cheese
Soak the diced bread in mixture of milk and beaten eggs. Sautee the bacon, onion, and parsely in the butter. Add to bread mixture. Fold in flour and breadcrumbs with salt, pepper and nutmeg. Shape into dumplings. Boil in lightly salted water. Serve with grated cheese.
Canederli
3 c stale white bread (diced)
2 eggs
2/3 c milk
1/4 lb bacon (diced)
1/2 onion (chopped)
2 tbsp butter
1 tbsp parsley
1/2 c breadcrumbs
3 tbsp flour
salt and pepper
nutmeg
grated cheese
Soak the diced bread in mixture of milk and beaten eggs. Sautee the bacon, onion, and parsely in the butter. Add to bread mixture. Fold in flour and breadcrumbs with salt, pepper and nutmeg. Shape into dumplings. Boil in lightly salted water. Serve with grated cheese.
Rice with Peas
Rice with Peas
Risi e Bisi
2/3 c bacon (diced) [or fake bacon]
2 onions
8 tsp butter
1 lb peas
2 tbsp parsley (chopped)
4 c chicken stock
1 c vialone rice [or arborio]
salt 1/2 c parmesan (grated) [or gran padano]
Serves 4
Dice onions and heat the stock. Melt half the butter in another pan and sautee bacon and onion without browning. Add peas and half the parsley. Add some stock (about one ladle), cover and cook for 15 minutes. Add rice and salt, cook gently for 20 minutes adding stock as needed. Stir in cheese and remaining butter and parsley. Let stand before serving.
Risi e Bisi
2/3 c bacon (diced) [or fake bacon]
2 onions
8 tsp butter
1 lb peas
2 tbsp parsley (chopped)
4 c chicken stock
1 c vialone rice [or arborio]
salt 1/2 c parmesan (grated) [or gran padano]
Serves 4
Dice onions and heat the stock. Melt half the butter in another pan and sautee bacon and onion without browning. Add peas and half the parsley. Add some stock (about one ladle), cover and cook for 15 minutes. Add rice and salt, cook gently for 20 minutes adding stock as needed. Stir in cheese and remaining butter and parsley. Let stand before serving.
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