Sep 3rd, 2009
Gorgonzola and Pear Risotto
Here’s a creamy risotto for a winter evening…For the stock see the Pumpkin and Zucchini risotto… for the risotto (for 4): .32o g of carnaroli or vialone nano rice . 120 g of gorgonzola diced . 2 tbsp of olive oil . 1 pear pealed off and sliced in cubes Pour the olive oil in a big pan and heat it. [...]
Sep 3rd, 2009
Pumpkin and Zucchini Risotto
The “risotti” are a little bit demanding but the result is always worthwhile…this risotto is very delicate, it can match well with a second dish of pork or flesh or even as a main and sole course. Let’s start…first of all the stock… for the broth: . 1 white onion . 1 carrot . 1 celery stick . 1 tbsp [...]
Aug 30th, 2009
Penne alla crudaiola
It’s a light, quick, summer recipe…good to serve in the weekend’s lunch or when you have many guests and little time…you can prepare “la crudaiola” in advance and cook the pasta just when everyone has arrived…for 3: . 300 g of pasta (penne rigate) . 400 g of pealed, without seeds, chopped . 5 sticks of green onion [...]
Aug 29th, 2009
Bread with whole flour
I found out that this is a balanced mix of the two flours making it crunchy outside, fragrant, light and easily digestible. To knead bread dough makes you relax and helps to tone up your arms’ muscles (a little bit of movement isn’t bad at the end…) Ingredients: . 150 g of whole wheat flour .350 g of [...]
