Sally’s ERBAZZONE O SCARPAZZONE REGGIANO

ERBAZZONE O SCARPAZZONE REGGIANO – dough: flour O, mineral sparkling water, oilve oil and milk in about the same quantities, salt. The filling: bietoline da taglio (chards), parmigiano reggiano, garlic, parsley, rice or ricotta, salt. – Make the dough and let in rest in a bowl while you cook the cards, then squeeze all the water out of them. Slightly fry the garlic ( at least three cloves for this quantity) and the parsley, add the chopped up cards, rice (or ricotta) and the parmigiano and mix them all together. Stretch the dough, put thevcompound on it – cook in pre-heated oven for about 20 min. It could be covered with dough or not. If you don’t cover it with dough sprinkle some parmigiano reggiano on top.

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Giselle’s Gorgonzola & Pear Risotto



You need to give yourselves TIME for this – you really shouldn’t leave this dish to do itself. 

You need to be there stirring, stirring, stirring! Allow about 40 mins. 

What you’ll need…

A heavy flat-bottomed pan with fairly low sides – ie not a saucepan.
A saucepan.
Wooden spoon
small ladle
TIME!

Ingredients for a couple of generous portions ….

Glug of olive oil and lump of butter

1 small white onion – finely chopped

6oz Risotto rice – my fav is Carnaroli – seems to make the risotto extra creamy somehow – Arborio is absolutely fine too. I used a 1/2 cup to measure and then used the cup as my ladle.

Glass white wine (optional, but hey! you get to drink the rest, right?)

Pear of your choice – whatever looks nice to you! Chopped up into little cubes. You can keep the peel on, it softens nicely and gives the dish a little colour. (I didn’t this time, but usually do!)

Gorgonzola – either the creamy mild one or the more crumbly stronger one – I used a mix of the 2. Cut up into little cubes.

Handful of parsley. (Again, for colour.)

Seasoning to taste – freshly ground pepper and fresh ground rock salt.

Stock – I use chicken stock, although if you want to keep it strictly veggie, vegetable stock will be very good too. Now, I do not bother with making my own stock very often. I like the cubes and the new stock jelly cubes from Knorr. I use a mix of the 2 (one of each) in about a litre and half of water. If you like making your own stock, knock yourselves out, it’ll be undoubtedly delicious! My reasoning behind not doing it is that I usually make my mind up to do risotto pretty much last minute – I don’t give myself enough time to make my own stock!

Putting it all together ….

First get your stock on the boil in the saucepan and then turn it down to a bare simmer. Keeping it very hot is, as far as I’m concerned, essential to a good risotto.

In your pan generously glug in your oil and melt the butter gently over a medium heat. 

When the butter has melted, add the onion and break up with the wooden spoon. 

Cook the onion without allowing it to brown until it’s softened and a little translucent.

Add the rice and stir until all the grains are coated in the oil/butter. Keep stirring gently to prevent the rice from sticking or browning. After a few minutes, the rice will look a little bit see-through on the edges.

Turn the heat up very slightly until you can hear the rice and onion cooking. Add the glass of wine (or a ladle of stock if you’re not using wine) – you should hear a very satisfying sizzling sound!

Keep stirring until the wine has been absorbed. Add a ladleful of stock and stir through. Keep gently stirring! Stirring keeps the risotto from sticking and breaks down the starches in the rice – the starch is what makes the risotto lovely and creamy.

After the 3rd ladleful of stock, before you start your stirring, add your apple cubes, then start your stirring again.

Stir in a gentle figure of 8 with a circuit of the pan after the ‘8’ to bring the risotto together again. Sort of a ‘8’ followed by ‘0’ …

Keep adding ladlefuls of stock, one at a time until the risotto is creamy, thick and the grains of rice still have a little ‘bite’ to the centre of them. (Al dente). Turn off the heat and stir through the cheese and the parsley. Check and season to taste. Let it sit for a minute or so before serving. It shouldn’t be dry nor soupy – but something between the 2. If it’s too dry, add a little of the stock and stir that through. 

(NB . Don’t forget to turn the heat off the stock at the end of making the risotto too!)

Serve in warmed bowls. Have the white wine used for this dish (if there’s any left!).

Kim’s Roasted Squash Risotto with Shallots

  • Squash (roasted until tender in the oven with a little olive oil)
  • Shallots chopped
  • Rice (risotto kind (Arborio and Carnaroli are the good kinds for risotto)
  • Vegetable broth
  • white wine
  • olive oil
  • thyme
  • nutmeg
  • parsley
  • salt & pepper
  • brown sugar
  • Parmesan cheese

Add some oil to the pan and saute the shallots, add in the squash and smash down with a potato masher.  Add the white wine and cook down until absorbed. Add the rice and stir around, at this point I add the thyme if dry (fresh is later on with the parsley).  Start adding the broth about a cup at a time and stirring each time until absorbed.  When half the broth is used up add the parsley, fresh thyme, nutmeg, salt, pepper, and brown sugar (just a tsp).  Continue stirring and continue adding the rest of the broth.  Eventually you will have a creamy mixture. Taste test to make sure the rice is ”Al dente“.  Add the Parmesan cheese stir again and serve.

Risotto con Fiori di Zucca

Risotto con Fiori di Zucca by Amber

Oil for sautéing
2 shallots, finely chopped
3 small zucchini, sliced thin
8-15 zucchini flowers, sliced
350 grams of riso carnaroli
½ cup of white wine
About one liter of broth (a little less!)
50 grams of grated parmigiano
30 grams of butter
Saute shallots for 5 minutes then add zucchini and half the chopped zucchini flowers. Saute until soft. Add rice and make it how you would any risotto. First adding wine and stirring until rice turns clear then adding broth slowly and cooking until rice is tender. About half way through add the remaining zucchini flowers. Turn of the heat, add knob of butter and cheese and combine. Let sit for a few minutes before serving.

One thing, my husband was devastated I wasn’t planning on frying the zucchini flowers so I fried him a few in a basic pastella (made with flour and carbonated water-hence the “garnish”)

Amber’s Risotto with Leeks, Parmesan, Lemon and Rosemary

 

4.5 cups of broth (vegetable or chicken)
2 large or 3 small leeks, washed and sliced thin
1 large shallot, sliced thin
1 tsp of finely chopped rosemary (optional)
Zest of one small lemon or half of a large lemon
White wine
400 grams of Carnaroli Rice
Olive Oil
Small knob of butter
70-100 grams of parmigiano
S and P, Q.B.!!
Saute leeks until tender about 10 minutes in a bit of oil. If pan dries out too much or leeks start to color, add broth.
Heat a few tablespoons of oil in a pan large enough to cook 400 grams of risotto. Saute shallots until tender. Add rice and toast until rice starts to turn transparent. Add wine (about one turn around the pan) and cook off. And add 2 cups of hot broth and continue stirring. When liquid is almost gone, add 1.5 cups of broth, rosemary if using, cooked leeks, and lemon zest and continue cooking and adding broth as necessary. Add salt as necessary keeping in mind whether your broth is salted! When rice is cooked, turn off the heat. Add a small knob of butter and all of the cheese. Let sit for a few minutes before serving.

Thai Sweet Potato and Chicken Curry by Giselle Stafford

Thai Sweet Potato and Chicken Curry by Giselle Stafford

We ate this tonight and I can say that it was really good with a nice but not too powerful kick.  Omit the chopped chilli if you want this milder.

Serves 3 or 4 (or a couple of hungry’ns!)

 

What to get

1 good sized skinless, boneless chicken breast sliced or cubed

 

1 large red onion, cut in half then sliced with the rings, not against them.

 

1 small birds-eye chilli, seeds removed and finely chopped

 

1 stalk lemon grass, finely chopped

 

1 small nugget of ginger finely chopped.

 

1 large sweet potato, peeled and cubed

 

Teaspoon red (or green) thai curry paste

 

Couple of Kafir lime leaves

 

Few shakes of fish sauce.

 

1 sachet creamed coconut with about 150 ml water or half a tin of coconut milk (shake 1st)

 

Chopped fresh coriander (1st choice) or fresh parsley (2nd choice!)

 

 

Serve with either Jasmine or Basmati rice & Raita.

 

What to do

Heat up some ordinary oil (ground nut, sunflower or similar) in a wok or largish frying pan.

Throw in the onion and chicken and cook until the chicken has sealed and the onion is slightly softened.

Add the chilli , ginger and lemon grass.

Add the sweet potato.

Mix all well and stir fry for a few minutes, not letting anything burn.

Add the curry paste, and stir through.

Add lime leaves and fish sauce, stir.

Add the coconut and water and stir well.  Add a little more water if necessary.

Turn down the heat and cover.  Simmer for about 30 mins or so or until the sweet potato is cooked through and the coconut milk has thickened.

Sprinkle with the coriander or parsley and serve with rice and raita.

 

Singapore Noodles….sort of…. by Amber

Singapore Noodles….sort of…. by Amber

Adapted from Ching-He Huang’s Chinese Food Made Easy.

 

 

Oil for sauteing
1 minced clove of garlic
1 tablespoon of freshly grated ginger
1 small red chili (or more, your choice)
10 white mushrooms, sliced
1 large or two small zucchinis, julienned
1 small red pepper, sliced thin
1 carrot, julienned
200 grams chicken, diced, and coated in flour
100 grams of rice vermicelli
2 tablespoons of soy sauce
1 tablespoons of oyster sauce
1 egg, beaten
2 large spring onions, chopped
2 tsp tumeric
dash of sesame oil.

Cook pasta according to package directions and set aside.
Heat oil in a large wok and add red chili, garlic and ginger. Let cook until it is fragrant. Add Tumeric and combine. Add vegetables and cook for one minute. Add chicken and cook through. Add noodles and combine, then add soy and oyster sauce.
Push everything aside and cook egg. Combine, remove from heat, add spring onions and a dash of sesame oil.

Serve.

RICE WITH VEGETABLES AND SOY SAUCE by Marta Blay

RICE WITH VEGETABLES AND SOY SAUCE by Marta Blay

 


RICE WITH VEGETABLES AND SOY SAUCE

Ingredients (6 persons):· 300gr. rice· 1 onion· 1 leek· 1 carrot· 1 chicken breast-1 tablespoon olive oil· 1 egg· 3 tablespoons soy sauce
Preparation:
Cook the rice. Chop vegetables and breast. Heat a skillet or wok with oil and saute the chicken breast, add the vegetables and sauté. Add above fried rice-shaped mountain. Break the egg into the middle and mix with vegetables. Season with soy. Serve hot. Decorate with strips of chives. Recipe by Anna Blay

Kung Po Turkey? by Dwight Stanford

Kung Po Turkey? by Dwight Stanford

 

2tbsp sesame oil heated in wok
add 2 chili peppers,diced
1/2 cup fennel, diced
1/2 cup cauliflower, diced
1/2 cup carrots, diced
(1/4-1/3 cup of shelled, halved peanuts if no allergy)
100 gm/person cubed turkey breast (or chicken breast)
cook several minutes until turkey is fully cooked
boil 80-100 gm/person of rice (I used faro, rice and orzo)
de-glaze the wok with 1/2 cup white wine and a tbsp of sugar and when partially reduced use as a sauce for the wok ingredients.
Plate the rice and flavor with soy sauce to taste, top with stir-fried stuff and the sauce and serve with a nice Riesling or Gewurtztraminer.

Coconut Rice by Kim Vanzi

Coconut Rice by Kim Vanzi

adapted from From The Essential Asian Cookbook

 

It was really good. Put the onions, garlic, ginger in a pan with some oil cook a bit then throw in the rice and turmeric cook about 2-3 minutes, then put in the hot coconut milk bring back to a boil. Throw in Curry leaves if you have and salt bring heat to very low, cover and let cook for 25 minutes. Take lid off and turn off the heat and let sit for 10 minutes and done. Top with cucumbers, hard boiled eggs and hot pepper slices or red pepper if you don’t like heat. I also added some small shrimp.