Venetian Pumpkin Risotto
A Taste of the Floating City
Embrace the essence of Venice with this delectable Pumpkin Risotto.
A classic dish enjoyed during autumn, it captures the rich colors and flavors of the season. The creamy Arborio rice is delicately cooked with pumpkin, infused with fragrant herbs, and finished with a touch of Parmesan.
One bite, and you'll find yourself strolling along the canals once more.
Ingredients for 4 people:
- 300 g of pumpkin
- 300 g rice
- 1 litre of hot vegetable broth
- 1 cup of olive oil
- 50g of butter
- 1 onion
- 1 bunch of parsley
- salt
- pepper
- grated Parmesan cheese
Process:
Peel the pumpkin, removing the skin and seeds, then chop or grate it coarsely. Finely chop the onion and fry in olive oil with 30g of butter.
Add the pumpkin, a pinch of salt and pepper and cook, stirring occasionally, until the pumpkin is pureed. It is best not to add any water or stock at this stage.
Pour in the rice and season to taste, stirring constantly with a wooden spoon. Then add ladles of broth as the rice needs, stirring all the time.
When the rice is almost cooked, add the rest of the butter, the chopped parsley and a handful of grated Parmesan cheese.
Stir well, season with salt and pepper and leave to cook for a few minutes: the result should be a creamy "all'onda" risotto.
Serve immediately with a little extra grated Parmesan cheese.
Tuscan Ribollita
The Heartwarming Meal of Florence
Transport yourself to the cobbled streets of Florence with a bowl of hearty Ribollita. This traditional Tuscan soup is a medley of vegetables, beans, and day-old bread, simmered to perfection.
As you savor each spoonful, imagine the bustling markets of Florence where fresh ingredients come together to create this comforting delicacy.
Ingredients for 6 people:
- salt to taste
- pepper to taste
- EVO oil 20 gr
- 2 carrots
- 2 onions
- 100 gr celery
- 150 gr cabbage
- 150 gr Savoy cabbage
- 350 gr italian kale
- 300 gr borlotti beans
- tomato concentrate
- stale bread
Process:
To prepare the Ribollita begin by cooking borlotti beans, first soak them in a bowl filled with water for at least one full night, even better for 24 hours.
After this time has passed in a large pan with a high rim, heat the olive oil then add the beans drained from the soaking water, cover with water and cook for 1 hour over low heat with the lid on. When cooked, add pepper and salt.
Take out some of the beans and keep them aside because they will need to be added whole at the end.
When the beans are cooked, mash them with the blender along with some of their cooking water.
Make a finely chopped mixture of onion, celery and carrot and brown it in a pan with oil. When the sauté has taken on color, add black cabbage, kale, and savoy cabbage cut into regular pieces.
Add the tomato paste and cover with water, cook at low heat for at least 2 or 3 hours.
When the vegetables are almost cooked, add the mashed beans.
Boil a few more minutes, then add the whole beans kept aside. Season with salt, pepper and EVO oil.
Brown some stale bread and add it to the ribollita, bring everything to the boil.
Your ribollita is ready to be enjoyed with a drizzle of raw oil!
Roman Artichokes "Carciofi alla Romana"
A Culinary Gem
Indulge in the culinary magic of Rome with "Carciofi alla Romana." This beloved dish features tender artichokes, gently braised with fragrant herbs, garlic, and white wine. The result is a symphony of flavors that embodies the soul of the Eternal City. Close your eyes, take a bite, and let the taste transport you to the Roman piazzas.
Ingredients for 4 people:
Process:
- Purple artichokes 4
- Mint 1 small bunch - or mentuccia
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil ½ cup (100 ml)
- Water 1 cup (250 g)
- Lemons 1
To prepare the Roman-style artichokes, start by cutting the lemon in half. Then fill a rather large bowl with water and squeeze in the half lemon and rub the remaining part on your hands, so they will not blacken while cleaning the artichokes. Take your artichokes and start removing the outer leaves by tearing them off by hand.
Then cut off the end of the stem and the tip of your artichoke. With your hands spread the artichoke and using a small knife, or a corer, also cut out the central part so as to eliminate the inner beard.
Also peel the stem and round off the end using a sharp knife. Place the artichoke inside the acidulated water and continue in the same way for the others. Cover with absorbent paper to keep the artichokes soaked in water, keep aside and in the meantime prepare the filling.
Take the mint, roll the leaves and cut them with a knife without chopping them too much. Then take the garlic, peel it, cut it first into slices and then mince it. Add it to the mint, add a pinch of salt, black pepper and mix everything together. Drain the artichokes and shake them slightly to remove the excess water, then use the freshly prepared mix to stuff them. Rub them with salt and pepper on the cutting board.
At this point transfer them upside down into a pan, keeping them fairly close together. Then pour in both the oil and the water so that the artichokes are covered up to the top of the stem.
Cover with a lid and cook for about 30 minutes over low heat. They will be tender and you can serve your Carciofi alla romana (Roman-style artichokes) warm.