Preparation Cut Treviso radicchio into four, lengthways. Wrap each quarter with 2 slices bacon or proscuitto, securing with a toothpick. Cook in a non-stick frying pan until the bacon is crisp and the radicchio wilted, between 3 and 5 minutes. Add tbsp balsamic vinegar, remove from heat and serve. Source: http://www.perfection.com.au
Preparation Beat the 12 egg yolks and the sugar to a foam, then add the mascarpone and blend until a soft, uniform cream forms. Place a layer of ladyfingers soaked in sweetened coffee in a Pyrex dish. Spread half of the cream mixture on top. Add another layer of ladyfingers soaked in coffee and spread the remaining cream on top. Dust with unsweetened cocoa powder and chill in the refrigerator before serving. Source: http://tiramisustory.com
60 g grana padano cheese or seasoned Monte Veronese cheese (grated or in flakes)
100 g onion
40 g ofbutter
35 g beef marrow or 50 g of extra virgin olive oil
1 lt. of beef stock
1/2 a bottle of Amarone della Valpolicella Doc wine
Preparation Warm the Amarone separately. Allow the finely chopped onion to dry in a casserole with 20 gr. of butter. Add the marrow and cook on a low flame for about 6 minutes. Add rice, toasting it on a low flame for several minutes (while continuously stirring). Slowly add a half of the Amarone which you had warmed. Continue cooking, without stopping mixing with a wooden ladle, adding the hot broth a little at a time as and when the cooking calls for it. When the cooking is at a good point, slowly add the remainder of the Amarone wine. At the end, whisk the risotto with 20 gr. of butter and 60 gr. of grana padano cheese. Allow to rest for a few minutes, and then serve. For a special table presentation, we advise you to serve the risotto inside a 'wafer' of grana cheese shaped like a basket. To prepare it, proceed as follows: melt 100 gr. of grated grana cheese in a heated non-stick pan. Using a flat wooden spoon, lift the sheet that forms and place it on the plate, modelling it into a basket where the rice will be served. Accompany it with a Valpolicella Classico. Source: http://www.veronapartments.it
Preparation Preheat the oven to 350 degrees F. In a large bowl, combine the yolks and sugar and whisk well until the mixture is yellow and creamy, about 1 minute. In a separate bowl, combine the cornmeal, flour, lemon zest, baking powder, and salt and mix well. Briefly stir in the butter, then fold in the egg yolk mixture and raisins until the dough just comes together. Put the dough out onto a floured board briefly knead to form a rectangle, do not overwork the dough or it will get tough. Roll the dough out to 1/4-inch thick and cut it into 2-inch diamonds. Butter a cookie sheet and place the cookies on the sheet. Bake for 12 minutes, or until golden brown and firm. Serve hot or at room temperature. Source: http://www.foodnetwork.com
Splash of soda water, sparkling water, mineral water, or Club Soda
Orange wedge or slice
Green Olive (optional)
Preparation Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes (you want to chill the drink and not water it down). Pour in the Prosecco and then top with Aperol. Add the soda water. Stir gently until mixed. Garnish with an orange slice (either add slice of orange, twisting to release some juice and placing in the glass or simply use orange slice as garnish). Some add a green olive (your choice). Source: http://whatscookingamerica.net
Spritz Aperol Ingredienti Per 1 persona
2 parti di Aperol,
3 parti di prosecco,
Spruzzo di seltz o soda
Ghiaccio
Mezza fettina d’arancia
Preparazione Partiamo dal bicchiere, può essere un rock ma anche un calice da vino, meglio se grande. Il bicchiere va riempito con ghiaccio; non un paio di cubetti, ma tanto tantissimo ghiaccio, infatti più ghiaccio utilizzerete più a lungo il vostro spritz resterà freddo e dal gusto inalterato. Versate il prosecco, spruzzate la soda e, su tutto, due giri di Aperol. Attenti! E’ importante che l’Aperol venga aggiunto alla fine così che non rimanga depositato al fondo. Il vero spritz, infatti, non andrebbe mai mescolato alla fine…a meno che voi non vogliate uno spritz senza bollicine! Quindi…ricordate! L’ordine giusto, a partire dal fondo, è Prosecco D.O.C. + Soda + Aperol. Facile no? Proprio come bere uno spritz! P.S. Non dimenticate la fettina d’arancia! Fonte: http://www.aperolspritz.it
Bellini Cocktail
Ingredients 2 servings
8 oz Prosecco or dry sparkling wine
4 oz Pureed peach (about 2 peaches)
4 oz Pureed raspberry (about 1 cup raspberries)
2 dashes grenadine
Preparation Pour 2 ounces of peach puree at the bottom of each champagne flute. Pour 2 ounces of raspberry puree on top and a dash of grenadine. Gently pour Prosecco to fill each glass. Gently stir to combine. For additional sweetness, rim glass with sugar prior to making the cocktail or garnish with raspberries on the rim. Source: http://www.marcussamuelsson.com
4 cups whole wheat flour, plus a little more for bench flour
4 eggs
1/2 cup warm milk, with 2 tablespoons butter melted in
For the anchovy sauce:
6 tablespoons extra-virgin olive oil
8 salted anchovies, filleted and soaked in milk for 2 hours
1 medium Spanish onion, finely chopped
2 bunches Italian parsley, finely chopped to yield 1/2 cup
Preparation To make the dough: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and milk mixture. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. To shape the Bigoli: Knead dough until smooth and tight, and let rest 20 minutes. Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta. Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size. As the pasta exits, cut it into 12-inch pieces and immediately dust with flour. Lay out onto a cookie sheet dusted with cornmeal, being careful to keep the strands separate. Finish all 6 pieces the same way. Bring 6 quarts water to boil and add 2 tablespoons salt. Place the noodles in boiling water, and allow 8 to 9 minutes to cook. In a 12 to 14-inch saute pan, place the oil, anchovies, and onion over medium heat and cook. Stir often to break up the anchovies until a paste is formed, about 8 to 10 minutes. Drain the pasta and toss into the pan. Add the parsley, toss over high heat 1 minute and place on a plate. Serve immediately. Source: http://www.foodnetwork.com
Preparation Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes. Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice. Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes. Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly. Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock. When you get to this last cup of water, add the peas. Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain. Add the parsley and the parmesan and mix well. Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving. Source: http://www.simplyrecipes.com
Preparation Scrape the asparagus with a peeler to remove tough and stringy areas and trim about 3 cm from the lower end of each stem. Was the asparagus under cool running water and tie them into a bundle. Place them in a tall and narrow pot and add cold water to cover two thirds of the asparagus. Salt the water a little, cover the pot and put it on the fire. Let the asparagus boil until the tender tips bend (about 10 minutes). Remove them from the pot, untie the bundle e keep the asparagus warm. Meanwhile, prepare the hard-boiled eggs. Place the eggs in a pan, cover with cold water and bring to a boil. Let boil for about 6 minutes, then let the eggs cool under cold running water and peel them. Prepare an emulsion with the olive oil and balsamic vinegar, salt and pepper. Arrange the asparagus in a serving dish, crumble or chop the eggs over the tips of the asparagus and season with the emulsion of oil and vinegar. Source: http://aboutvicenza.blogspot.it
6 cups of low-sodium chicken broth (or vegetable broth)
1 (15.5-ounce) can of red kidney beans, drained and rinsed
1 (15.5-ounce) can of small red beans, drained and rinsed
3/4 cup of ditalini pasta
Freshly ground black pepper
1/3 cup of freshly grated Parmesan
1 tablespoon of extra-virgin olive oil
Preparation Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 5 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the herbs. Puree 2 cups of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the pasta and boil with the lid on until it is tender but still firm to the bite, about 8-10 minutes. Return the puree to the soup in the saucepan and stir well. Season the soup with ground black pepper. Ladle into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Source: http://www.friendsfoodfamily.com
Preparation Soak the dried cod, already beaten, in cold water, changing the latter every 4 hours for 2-3 days. Skin some of the dried cod, split the fish lengthwise, pick out fish-bone and all the bones. Cut it into square pieces, possibly the same size. Slice the onions finely, brown them with oil in a small frying pan. Get the salt out of boneless anchovies, chop them and add them to the onions. Finally, after putting out the fire, add some minced parsley. Dredge the stockfish pieces in flour, sprinkle them with a sauce made of onions - browned in oil - and lay them one by the other in a terra cotta or aluminium saucepan or in a pyrex dish (on the bottom of which some spoonful of the afore-mentioned sauce will be poured in advance). Cover the fish with the rest of the sauce, add the milk, the grated parmesan cheese, salt and pepper. Pour the oil until all the pieces are completely covered, levelling them out. Cook on a very low flame for about four hours and a half, moving every now and then the saucepan in a circle, without ever stirring. The word in Venetian dialect that describes this phase of cooking is "pipare". Only experience will be able to define the exact cooking of dried cod, which may differ in consistency depending on the specimen. Serve it hot with sliced polenta: baccalà alla vicentina is also delicious after a 12-24 hours rest. Source: http://www.grouprecipes.com
Preparation Wash and dry the raisins. Soak overnight in the rum or brandy. Warm the milk a little and stir in the yeast until dissolved. Melt the butter. Place half the sugar in a bowl and mix in the eggs, then add the butter, milk-and-yeast, raisins, pine nuts and lemon zest and bring together into a smooth dough. Add the flour and salt, bit by bit, and knead thoroughly. Leave the dough to rise for an hour (should be double in size). Heat the oil to a high temperature, and drop balls of dough in. Fry until golden. Dry on paper towels and sprinkle with sugar. Serve warm or cold. If you’re feeling especially decadent, you can pipe cream or chocolate sauce into the centre of each. Source: http://www.hannahfielding.net/
7/8 pound (400 g) liver, ideally veal and ideally from a young animal (beef will work if need be), sliced thinly (2 mm, or about 1/8 inch)
7/8 pound onions, peeled and finely sliced
3 tablespoons olive oil
3 tablespoons unsalted butter
A little broth or unsalted bouillon
Salt and pepper to taste
1/3 cup finely minced parsley
The juice from half a lemon (optional)
Preparation Heat the oil and butter in a fairly deep skillet, over a low flame, and gently cook the onions, covered, for about 40 minutes; you want to wilt and cook them without coloring them, so be careful not to set the flame too high. Check them occasionally, and should they be drying out add a tablespoon or two of broth. When the time is up increase the flame to color the onions lightly, and when they are lightly golden raise the flame again and add the liver. Cook quickly, gently mixing and turning the liver slices, for about 3 1/2 minutes. Salt to taste, cook another 30-40 seconds, and turn the fegato alla veneziana out onto a heated serving dish. Season liberally with freshly grated pepper, dust with the finely chopped parsley, and season, if you like, with lemon juice. Serve at once with a creamy polenta or mashed potatoes. Source: http://italianfood.about.com
Fegato alla Veneziana Ingredienti Per 4 persone
400 g di fegato di vitello (freschissimo e tenero)
3 cipolle grandi bianche o dorate
olio e.v.o
sale
pepe
1/2 bicchiere di vino bianco secco
1 cucchiaino di zucchero
Preparazione Fate tagliare dal vostro macellaio il fegato a fettine sottili. Lavatelo e asciugatelo. In una terrina riempita di acqua fresca, mettete la vostra cipolla tagliate a fettine sottili. Lavatela bene e poi asciugatela. In una padella mettete l’olio e poi aggiungete la cipolla ,il sale e il pepe. Cominciate a far cuocere. Il risultato deve essere una cipolla morbida. Quindi durante la cottura aggiungete acqua necessaria a far cuocere il tutto in modo che la cipolla non bruci. Aggiungete lo zucchero. Prendete le fettine di fegato e le ponete in padella e fate rosolare, irrorate con il vino, fate evaporare. Il fegato richiede una cottura veloce altrimenti diventa duro. Quando è pronto potete servire con della polentina o con del purè. Fonte: http://crudiecotti.wordpress.com
