Risotto Mari e Monti

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“Mari e monti” translates to “seas and mountains” and is used in Italian cuisine when seafood and vegetables are paired together in a recipe. Key tips for the perfect risotto? Having enough broth, keeping the rice moist throughout the cooking time and always keeping an eye on it, stirring frequently. Toasting the rice is also an essential step!

View recipe video at: https://vimeo.com/208956704

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Recipe

Yield: serves 2
Prep time: 15 minutes
Cooking time: 25 minutes

INGREDIENTES
EVOO 6 tablespoons
Chili Flakes, ½ teaspoon
Yellow Onion, 1 diced
Carnaroli or Arborio Rice, 1 ½ cups
White Wine, ½ cup
Asparagus, ½ pound
Clams (Vongole), 1 pound
Parmigiano Reggiano cheese, ¼ pound
Lemon Zest, 1 tablespoon

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METHOD
Place the asparagus white tips and onion trims (parts you would normally discard) into a pot, cover with about 1 liter of water. Bring to boil and let simmer for about 20 minutes. Set aside, this will be your broth for the risotto. In another pot place the clams, add about 1 cup of water, cover with a lid and place on a high flame. Cook for about 4 minutes, clams will steam and open, set aside.
Dice the onion, and chop the asparagus into 1/2-inch slices, set aside.
Place 2 tablespoons EVOO in a pot at a medium-high heat (copper is the ideal material to cook risotto in). Add the chili flakes and the diced onion. Keep stirring and after a minute add the rice – toast it being sure not to burn it, stir continuously. After about a minute add the wine and stir frequently. Add asparagus broth ½ cup at a time: once absorbed, add more broth, and keep stirring. This is the secret to a good risotto, don’t leave it unattended! Always stir and keep it moist by adding liquid. After about 10 minutes cooking, add asparagus to risotto. After about 20 minutes cooking add the clams. Add any water from the clam pot, but make sure there’s no sand from the clams in it. Once your last ½ cup of broth is absorbed, turn the flame off and add 2 tablespoons EVOO and parmigiano cheese, cover and set aside for a few minutes before serving (this is called the “mantecca”). Serve hot and drizzle remaining raw EVOO and lemon zest.

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Buon appetito!

Get those Meatballs rollin’

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Did you celebrate national meatball day this year? Read on to discover how Italians love their meatballs and get your fix with a simple recipe!

In Italy we call them polpette, a staple dish across the peninsula, cooked in different variations depending where you are. The two main categories are fritte (deep fried) or in umido (braised). Fritte are very common in the north, and are eaten as a fun finger food, tapas style during aperitivo. They are bite size delicacies hard to resist, perfect with a glass of bubbly. In umido are braised, either in a white wine sauce or in tomato salsa. This dish is served as a secondo, the course that comes after primo (usually pasta) and before dolce (dessert).

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Spaghetti meatballs as we know them in the US, are actually not that common in Italy. In the southern regions there are some pasta dishes with polpettine – very small meatballs and tomato sauce, but it is definitely not something Italians consider a staple dish. Its invention can be attributed to the fascinating cultural exchange that occurred between 1881 and 1901 when more than 2.400.000 Italians migrated to the USA. You have to imagine that in those days Italy was a very poor country; people were used to eating from the land and would barely have access to meat. Italian migrants in the new world found plentiful land and an abundance of meat. They basically re-invented their cuisine recalling that of festivities and celebrations – adding more meat, cheese and sauce to dishes. This is how we believe the iconic dish Spaghetti Meatballs was invented. A great example of how cultural exchange and immigrant communities can give birth to beautiful and delicious things 🙂

Polpette fritte recipe:
Ingredients
¼ pound ground beef
¼ pound ground pork
1 egg
2 slices stale bread
½ cup milk
1 bunch mixed fresh herbs (rosemary, thyme, marjoram, basil, sage, chives…)
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
½ cup all purpose flour
1 bottle frying oil (peanut is the best)
coarse sea salt to taste

Method
Tear the bread and soak it in the milk. Once all milk is absorbed add all other ingredients except the flour, oil and coarse salt. Mix well to get a uniform mixture. Place the flour into a flat plate. Shape a tablespoon worth of mixture into a ball shape, roll into the flour and set aside. Repeat for all. Heat the oil, test it with a piece of meatball and make sure it sizzles, don’t let it smoke. Gently fry all meatballs, once ready place them onto an absorbent sheet of paper to drain any excess oil. Sprinkle with some coarse sea salt and serve.

Buon appetito!

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Sicilian Orange and Fennel Salad

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Fennel peak season calls for a one-of-a-kind Mediterranean recipe.  Healthy, fresh, crunchy, delicious and very simple to prepare. It makes for a great light lunch or the perfect side to a roast chicken or fish.

Italians love fennel and use it in a variety of dishes, making the best of all its parts, from the bulb to the flowers and seeds. And it isn’t just a matter of taste. Think of Finocchiona, the traditional Tuscan salami: the fennel seeds help preserve it while adding their characteristic flavour.  Its is rich in vitamin C, fibers and several essential nutrients for our diet. It also has unusual phytonutrients that give it ample antioxidant and immune-boosting capabilities.

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Ingredients:
3 large fennels (try and find them with the green tips)
3 oranges
2 spring onions
2 tbsp Capers in salt
2 tbsp pitted taggiasca olives
2 tbsp EVOO
1 tsp ground pepper

Method:
Finely chop the fennel, fennel tips and spring onion and place in a bowl. Peel the oranges using a knife, trying not to waste the fruit but taking away the white bitter outer layer. Slice the oranges, keep the juice and add to the bowl. Add capers with salt, olives, Evoo and pepper and mix well. The salad can keep for up to one day, but is best when just made.

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Buon Appetito!

Sausage and Kale Calamarata

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Cavolo nero also known as lacinato kale is originally from Tuscany. Usually recognized for being the main ingredient in the popular Ribollita soup, it pairs beautifully with fresh sausage in this pasta dish. You can switch the cavolo nero with any kind of kale or rupini, and use any shape of short pasta. Calamarata is a shorter variant of paccheri, the name recalls the similarity in shape to fried calamari… but has nothing to do with seafood!

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Watch the recipe video: https://youtu.be/aQU8zxvSNCU

Recipe for 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients
1 500g pack Calamarata dried pasta
Sea salt, 2 tablespoons
For the sauce
Extra virgin olive oil (EVOO), 3 tablespoons
Garlic clove, 2
Chili flakes, 1 teaspoon
Yellow onion, 1 large
Splash of white wine
Sausages, 2
Cavolo nero (lacinato kale), ¾ lb
Parmigiano Reggiano cheese, 4 tablespoons
Salt to taste

Utensils needed
Large pot
Pan
Pasta Strainer

Method
Fill the pot with 1.5 gallons of water and bring to a boil. In the meanwhile start making the sauce: peel the garlic and dice the onion. Heat the pan and add a tablespoon of EVOO, chili flakes and 2 garlic cloves. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate. Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes. Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for another 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.
At this point while the sauce cooks through the water should be boiling. Add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, but our suggestion is to always try one noodle before draining, you want to cook it ‘al dente’. Dente means “tooth” in Italian, it suggests that the texture must be firm and have a bite to it. After you cook pasta regularly, you will just know when it is ready.
Once pasta is ready, drain but keep about 3 tablespoons of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.
Drizzle with the remaining EVOO and garnish with shaved Parmigiano Reggiano cheese.

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Buon apettito! 

All the colors of Pasta

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Next time you make your own fresh pasta at home why not experiment with different natural colorants? Seasons have so many ingredients to pick from and eating seasonal is the best excuse to get creative and cook with what’s available. Right now during winter you can get plenty of vitamins, fibres and antioxidants from veggies such as beetroot, which will turn your pasta pink or purple, and fresh spinach if you want it to turn green. In summer try with tomatoes or basil! Squid ink – which can be sourced year-round – will turn your dough charcoal black, cocoa powder a nice earthy brown, while turmeric and saffron bright yellow. It’s fun, gets kids excited about a healthy meal and can be the next trick to impress your guests at a dinner party. Start out with your classic fresh pasta recipe and add the following proportions:

  • Beetroot, spinach, tomato: ½ ounce every 100g flour (For the vegetables boil until soft, squeeze out the extra water, blend and weigh)
  • Cocoa, turmeric: 0,2 ounce every 100g flour
  • Squid ink: if fresh, one bladder is more than enough every 200g of flour. You can also find it dehydrated in powder (use same proportions as cocoa)
  • Saffron: A pinch of pistils diluted in a few drops of warm water every 100g flour

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Need a refresh to our fresh pasta recipe?
Yield: 6 people

Ingredients
Unbleached, unenriched semolina flour, 200 g (approx. 7 ounces)
Unbleached, unenriched white wheat flour (cake flour), 0 type, 200 g (approx. 7 ounces)
Large pasture raised eggs (280 g) 4

Method
On a clean surface, make a pile out of flour and form a deep well in center. Break the eggs into the well and add colorant. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading using your hands. If flour does not fully incorporate into the dough add one or two tablespoons of water. (Be careful not to add too much!) In the case of beetroot, spinach and tomato the opposite may occur, you can add a little semolina flour if the dough is too sticky.

Dough is very sticky at the beginning and becomes more elastic and smooth after around 4 minutes of kneading. Once the dough is formed, continue kneading for 3 more minutes to allow the dough to reach its maximum elasticity and firmness. Long kneading is important in order to develop the gluten in the flour and to prevent dough from tearing apart later on. Dust work surface with flour if needed to keep dough from becoming sticky. Roll dough into a ball shape and wrap tightly in plastic wrap and let rest for 20-30 minutes.

The traditional way of rolling out the pasta is by using a simple wood rolling pin, so even if you don’t have a pasta machine don’t be intimidated to make fresh pasta at home. Dust working surface with flour and start rolling dough one piece at a time. After every roll, make a quarter turn and repeat the same movement until you have achieved the desired thickness. (Approximately the thickness of a playing card). After achieving the desired thickness of the dough, start cutting the pasta into desired shape. Make sure to dust dough on both sides so it doesn’t stick to itself.

Buon appetito!

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Heat up with a cup of Vin Brûlé

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Italy is snowed in! Smokey, hot and spicy wine – the perfect solution to chilly weather.
Vin Brûlé (mulled wine) is a tradition in most mountainous areas of Europe. Red wine is infused with spices and citrus and served boiling hot! It’s an extremely fun and easy preparation for your next winter party.

Watch the recipe video: https://vimeo.com/199480956

Recipe for 4
Ingredients:
Red wine, 1 bottle
Orange peel, 1 orange
Brown sugar, 3 Tbsp.
Cloves, 1 Tbsp.
Star anise, 4 whole
Cinnamon, 2 sticks

Method:
In a pot add all ingredients and bring to a boil. Cook for 10 minutes. Strain and ladle into individual cups or glasses. Serve hot and garnish with orange peel and whole star anise.

Cheers!

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White gold… pure lust

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A strong scent that propagates in the soil rises to the surface and traps our nostrils with an irresistible and seductive aroma. It’s the most expensive mushroom in the world, sought after by connoisseurs across countries. A few weeks ago, at the Alba Truffle fair in Piedmont, Italy – the most prestigious truffle event worldwide – a chef from China bought a white truffle weighing 1.170 grams for the outstandingly high amount of €100,500.00 bringing the 2016 fair edition to its record sales of over €450,000.00

Its preciousness derives not only from the unique and inebriating flavor but also because it can’t be cultivated. It grows in the wild in symbiosis with the roots of specific trees (usually oaks, hazels, or lindens), in distinct areas across the globe, only at certain times of the year under the right climatic conditions. Hunting for truffles is not easy! In most cases it means going out at night – so neighbours and passers by won’t find out your secret spots – being pulled up hills by your truffle dog and his olfactory gift. Truffle spores emit a musky aroma – which is what attracts beetles, squirrels, rabbits, deer, pigs and dogs. You better find your truffle before a wild bore does, or he will devour it in one bite.

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In nature there are about 100 types of truffles, but only 9 of these are edible and can be white or black. France is known for Perigord black truffles, while Italy for its white variety from Alba, Piedmont. There are some truffle hunters in other parts of the world, but the varieties change and the quality is not the same.

Truffles have been praised and enjoyed since the era of Ancient Greece, where it was thought they were created from the lightning of the god Zeus. A gift from the sky that encloses all the fragrances of the forest striking you with its unbeatable scent. And it keeps coming… truffles are also said to be aphrodisiac!

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Tips on buying truffles:
If you decide to buy a truffle, ideally ask for a certificate of origin, touch it and make sure it is firm. The aroma should be strong and persistent. Have it weighed in front of you and compare it with the year’s market price.

Tips on how to cook truffles:
The thing is, you should not cook fresh truffles. You will loose the entire aroma. This rule goes for white truffles as you can cook black ones, but gently. Shave into paper-thin slices over egg pasta, a fried egg or a steak. Keep it simple, truffle is what you want to enjoy and savor, don’t overpower your dishes with other strong ingredients. This delicacy can stand on its own. Buon Appetito!