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.
Polenta Flour Buns
Polenta Flour Buns
Zaleti
2 tbsp raisins
1 sm glass grappa
1 c milk
6 1/2 tbsp butter
2 c polenta flour
2 1/2 tsp baking powder
pinch of salt
2/3 c sugar
1 tbsp superfine sugar sweetened w/ vanilla bean
[or dash vanilla mixed with powdered sugar]
Soak raisins in grappa. Warm milk and melt the butter in it. Mix flour, baking powder, salt and sugar in a bowl. Pour in the milk and butter and mix into a dough. Add more milk if needed to make smooth. Stir in raisins. Preheat oven to 355. Line tray with parchment and place 4 inch by 1 inch buns of dough on pan. Bake for 15 minutes and sprinkle with vanilla flavored sugar.
Zaleti
2 tbsp raisins
1 sm glass grappa
1 c milk
6 1/2 tbsp butter
2 c polenta flour
2 1/2 tsp baking powder
pinch of salt
2/3 c sugar
1 tbsp superfine sugar sweetened w/ vanilla bean
[or dash vanilla mixed with powdered sugar]
Soak raisins in grappa. Warm milk and melt the butter in it. Mix flour, baking powder, salt and sugar in a bowl. Pour in the milk and butter and mix into a dough. Add more milk if needed to make smooth. Stir in raisins. Preheat oven to 355. Line tray with parchment and place 4 inch by 1 inch buns of dough on pan. Bake for 15 minutes and sprinkle with vanilla flavored sugar.
Pastry with Nuts
Pastry with Nuts
Presniz
2 c flour
1 c butter
6 tbsp milk
1 lemon (juice)
2 eggs
salt
various nuts and candied fruits (walnuts, hazelnuts, almonds, pine nuts, rum-soaked raisins, etc.)
powdered sugar
Mix butter and 1 cup flour and let stand overnight. Mix 1 cup flour with milk, lemon juice, one egg and salt in bowl. Let stand 60 minutes. Knead both mixtures together and roll into rectangle on floured surface. Preheat oven to 400. Scatter nuts and fruit filling on pastry and roll up. Slice into rounds and lay in greased baking dish. Brush with one beaten egg and bake for 40 minutes. Sprinkle with powdered sugar.
Presniz
2 c flour
1 c butter
6 tbsp milk
1 lemon (juice)
2 eggs
salt
various nuts and candied fruits (walnuts, hazelnuts, almonds, pine nuts, rum-soaked raisins, etc.)
powdered sugar
Mix butter and 1 cup flour and let stand overnight. Mix 1 cup flour with milk, lemon juice, one egg and salt in bowl. Let stand 60 minutes. Knead both mixtures together and roll into rectangle on floured surface. Preheat oven to 400. Scatter nuts and fruit filling on pastry and roll up. Slice into rounds and lay in greased baking dish. Brush with one beaten egg and bake for 40 minutes. Sprinkle with powdered sugar.
Monkfish in White Wine
Monkfish in White Wine
Coda di Rospo al Vino Bianco
4 fillets of monkfish
1 onion (chopped)
2 cloves of garlic (chopped)
1 stalk celery (chopped)
1 sprig rosemary (chopped)
3 sprigs flat parsley (chopped)
6 tbsp olive oil
salt and white pepper
flour
1 c white wine
Serves 4
Heat oven to 400. Sautee onion, garlic, celery, rosemary and parsley in olive oil. Season fish with salt and pepper, toss in flour, and sautee on both sides. Add wine and bake for 20 minutes. Remove fish. Reduce liquid, strain and pour as sauce.
Coda di Rospo al Vino Bianco
4 fillets of monkfish
1 onion (chopped)
2 cloves of garlic (chopped)
1 stalk celery (chopped)
1 sprig rosemary (chopped)
3 sprigs flat parsley (chopped)
6 tbsp olive oil
salt and white pepper
flour
1 c white wine
Serves 4
Heat oven to 400. Sautee onion, garlic, celery, rosemary and parsley in olive oil. Season fish with salt and pepper, toss in flour, and sautee on both sides. Add wine and bake for 20 minutes. Remove fish. Reduce liquid, strain and pour as sauce.
Fried Shrimp
Fried Shrimp
Scampi Fritti
24 shrimp (shelled, peeled and washed)
2 eggs
salt and pepper
olive oil
2 tbsp flour
Serves 4
Beat the eggs and season with salt and pepper. Toss shrimp in flour, dip in egg and fry in hot oil. Drain and serve hot.
Scampi Fritti
24 shrimp (shelled, peeled and washed)
2 eggs
salt and pepper
olive oil
2 tbsp flour
Serves 4
Beat the eggs and season with salt and pepper. Toss shrimp in flour, dip in egg and fry in hot oil. Drain and serve hot.
Pork Sausage in Wine
Pork Sausage in Wine
Salsicce al Vino
4 sausages
1 tbsp white wine vinegar
1 glass white wine
Serves 4
Prick sausage and fry lightly. Sprinkle with vinegar. When vinegar is absorbed or evaporated, add wine. Serve with toasted polenta slices.
Salsicce al Vino
4 sausages
1 tbsp white wine vinegar
1 glass white wine
Serves 4
Prick sausage and fry lightly. Sprinkle with vinegar. When vinegar is absorbed or evaporated, add wine. Serve with toasted polenta slices.
Cheese and Potato Fry
Cheese and Potato Fry
Frico con Patate
1 onion (chopped)
4 potatoes (medium, peeled and sliced thin)
1 tbsp butter
1 1/2 c stock
14 oz montasio cheese
Serves 4
Melt butter in pan and sautee onion. Add potatoes. Pour stock and cook slow until potatoes are soft. Grate the cheese. After potatoes are cooked and stock is absorbed or evaporated, scatter the cheese to melt. Brown slowly while removing excess fat. Serve hot after cheese has browned.
[Parmesan or Asiago may be used as an alternate to montasio]
Frico con Patate
1 onion (chopped)
4 potatoes (medium, peeled and sliced thin)
1 tbsp butter
1 1/2 c stock
14 oz montasio cheese
Serves 4
Melt butter in pan and sautee onion. Add potatoes. Pour stock and cook slow until potatoes are soft. Grate the cheese. After potatoes are cooked and stock is absorbed or evaporated, scatter the cheese to melt. Brown slowly while removing excess fat. Serve hot after cheese has browned.
[Parmesan or Asiago may be used as an alternate to montasio]
Bean Soup with Orzo
Bean Soup with Orzo
Minestra di Fagioli e Orzo
1c beans
1/2 c orzo
1/2 onion (chopped)
1 clove garlic (crushed)
1 stalk celery (sliced)
2 potatoes (diced)
1 carrot (diced)
2 bay leaves
2 c milk
1 tsp liquid smoke
salt
Serves 4
Add all ingredients except milk and salt to large pot with cold water. Bring to boil. Reduce heat and simmer for 90 minutes. Add milk and salt and simmer for 3o minutes. Remove bay leaves. Let stand to cool and thicken. Serve with toasted bread.
Minestra di Fagioli e Orzo
1c beans
1/2 c orzo
1/2 onion (chopped)
1 clove garlic (crushed)
1 stalk celery (sliced)
2 potatoes (diced)
1 carrot (diced)
2 bay leaves
2 c milk
1 tsp liquid smoke
salt
Serves 4
Add all ingredients except milk and salt to large pot with cold water. Bring to boil. Reduce heat and simmer for 90 minutes. Add milk and salt and simmer for 3o minutes. Remove bay leaves. Let stand to cool and thicken. Serve with toasted bread.
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