saffron risotto

risotto allo zafferrano

30min
     8 DECILITRI BEEF BROTH

    50 GRAMMI GRANA

    2 DECILITRI VINO BIANCO

    1 CIPOLLA

    q.b. PEPE

    90 GRAMMI BURRO

    q.b. SALE

    1 CUCCHIAIO SAFFRON

    320 GRAMMI CARNAROLI RICE





1) Put the stock in a saucepan, bring it to a boil and turn off the heat; take a ladle, pour it into a cup, add the saffron pistils and leave them to brew.
2) Peel the onion and then fine tritala; melt 60 g of butter in a wide and low saucepan and, when it will be bubbling, add the onion; make it stew without taking color, stirring with a wooden spoon.

3) Add the rice and leave it to toast for a couple of minutes turning it with a spoon until it is translucent; pour it into the wine and allow it to evaporate over a high heat; wipe the rice with a ladle of broth and cook it (it will take about 18 minutes) incorporating, as it is absorbed, the remaining hot broth. Finally add the one placed in the cup with the saffron pistils.

4) Remove the risotto from the heat, add the salt (if needed) and a ground pepper, immediately incorporate the remaining butter into small pieces, 30 g of grated parmesan and mix vigorously to stir. Cover the pan and let the risotto rest for a couple of minutes so that the flavors blend together. Bring it to the table with the grana remained thinly sliced with a sliced truffle.

Omelette

Ingredients

Medium eggs: 8
Fine salt
Pecorino cheese to be grated 50 gr.
Black pepper
Parmigiano Reggiano to be grated 50 gr.
Extra virgin olive oil to grease the pan 5 gr.

preparation time: 5
cooking time: 15
portions: 4

Preparation

To prepare the omelette, shell the eggs and place them in a large bowl, then beat them lightly with a fork (or a hand whisk). At this point pour Parmesan and grated Pecorino, then add salt and pepper to taste.

Place a 30 cm diameter non-stick pan on the stove and heat the oil for a few seconds. Add the beaten eggs and cook over low heat for 8 minutes, covering the dish with a flat lid; move the pan from time to time to remove the omelette from the bottom.

After the necessary time, turn the omelette: put the serving dish on the pan and turn upside down, keep the pan and frying pan well together because the omelette does not slip away: now you will find the cooked part of the omelette facing upwards, slide the omelette inside the pan, in order to cook the other side for another 8 minutes this time without lid.

Once ready, serve the hot omelette.

Meatballs with Sauce

Polpette al sugo

preparation time: 30
cooking time: 20
portions: 3

Ingredients

Beef (minced meat) 220 gr.
Grated Parmesan cheese 25 gr.
Dried oregano 1 pinch
black pepper
Sausage 165 gr.
eggs 1
Grated nutmeg 1 pinch
Extra virgin olive oil
Stale bread crumb 30 g
Chopped parsley 1 tablespoon
Fine salt

Tomato sauce 350 g
Dried oregano
water 50 g
black pepper
Fine salt 5 g

Preparation

To prepare the meatballs with the sauce start with the dough: cut the breadcrumbs into pieces and pour into a mixer equipped with blades and chop everything until the crumb is reduced to crumbs.

Keep aside the breadcrumbs and remove the string from the sausages, delicately slice them lengthwise and then remove the gut. With the blade of a knife or fork, crush the meat, then pour it into a bowl with the minced meat.

Then add the oregano, a pinch of grated nutmeg and the minced parsley. Finally the grated Parmesan and the crumb that you have previously chopped with the egg and knead everything with your hands, adjusting salt and pepper and stirring until you have obtained a homogeneous mixture.

With the mixture obtained go to form balls weighing 20 grams each, taking a piece of dough and mixing it with both hands: with our doses you have to get 24 meatballs. As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, place the meatballs, leaving them to cook on both sides for a couple of minutes.

Pour the tomato pulp pour the water, add salt, season with pepper and continue cooking by lowering the heat for 15-20 minutes. Once ready, flavored with dried oregano and you can taste your meatballs with the sauce still steaming!

Potatoes soup

Minestra di patate




preparation time: 15
cooking time: 50
portions: 4


ingredients


Potatoes 700 g
Tomato concentrate 20 g
thyme 5 rametti
black pepper
Carnaroli rice 350 g
White onions 1
Rosemary 2 sprigs
Vegetable broth 1,5 l
Grana Padano DOP (to be grated) 40 g
Fine salt


preparation

To prepare the potato soup started by boiling the vegetable stock in a pot, then take care of the potatoes: peel and cut into slices and then reduce each slice into cubes of about 1 cm.

Now proceed to prepare the sauté: chop the onion then, in a large pot, pour the oil and add the chopped onion leaving it stew for about ten minutes and wetting it if necessary with a ladle of hot broth to prevent it from burning .

After 10 minutes, add the diced potatoes. Then add together the sprigs of thyme and rosemary (keeping aside one of thyme) with a kitchen string and add them to the pot. Cover everything with the hot broth and cook for 20 minutes.

After 20 minutes remove the aromatic bouquet using a kitchen tongs and add the rice. You can use both Arborio and Carnaroli rice. Add the boiling broth again to cover all the rice and potatoes.

Then add the tomato paste and mix well to make it mix. Add salt and pepper and continue cooking for another 20 minutes, adding more broth when needed. When the rice and the potatoes are cooked, add the Grana Padano and add a last mixture of broth and, if necessary, add a little more pepper.

Add the thyme leaves of the sprig that you have previously kept aside and stir one last time before serving: your potato soup is ready to be tasted!