RISOTTO WITH PEAS AND PARMIGIANO (4 -6 guess )
1 sm Onion,
minced 2 c Arborio
1 c Dry white wine
6 c Chicken broth
1 c Peas
1 T Butter
1 c Parmesan
Total cooking time: 15-18 mins.
Saute onion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Don't add too much broth. Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didn't have white wine-- did a splash of red and it made the rice turn purple, so I didn't continue with it and we didn't miss the wine.
AUTUMN ANTIPASTO (8 servings)
1 cup roasted natural almonds (about 5 ounces)
1 pound large, moist dates, preferably Medjool, split in half and pitted
1/2 pound Parmigiano-Reggiano cheese, broken into 3/4-inch chunks
1/2 pound thinly sliced prosciutto, preferably prosciutto di Parma, halved
This virtually instant hors d'oeuvre allows guests to assemble their own combinations of contrasting flavors.Mound the almonds in the center of a large platter. Arrange the dates, cheese and prosciutto slices around the almonds and serve.
Make Ahead: The assembled antipasto platter can be covered with plastic wrap and kept at room temperature for up to six hours before serving.
RIGATONI ALLA PANNA (4 to 6 Servings)
1 pound rigatoni
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
Salt and freshly ground pepper
1. Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot.
2. Meanwhile, warm the cream in a small saucepan over low heat. Add the butter to the rigatoni and toss well, then add the cream and cheese and toss to coat. Season with salt and pepper, transfer to a warmed bowl and serve
RIGATONI WITH THREE CHEESES
3 TABLESPOONS SALT
1 POUND RIGATONI
3 1/2 TABLESPOONS MELTED SWEET BUTTER
1/2 CUP SHREDDED SWISS CHEESE
1/2 CUP SHREDDED FONTINA
1/2 CUP SHREDDED MOZZARELLA
1 CUP HEAVY CREAM
1/2 CUP GRATED PARMIGIANO CHEESE
1/2 TEASPOON NUTMEG
Preheat oven to 375 degrees.
In lots of boiling water, add the salt and rigatoni.
Cook until al dente as they are going into the oven.
Drain and rinse in cold water.
In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream.
Toss well and add 1/2 the parmigiano while tossing.
Place in a buttered casserole and sprinkle the remaining parmigiano on top.
Sprinkle the nutmeg over everything and bake for 15 to 20 minutes.
CANAPÉ WITH PARMIGIANO-REGGIANO (to serve 6 people)
10 slices of toasted bread
100 gr of grated Parmigiano-Reggiano
60 gr of butter
30 gr of ground fresh truffle slice the truffle for decoration
Obtain from the toasted bread 18 round canapés.
Mix the soft butter with the Parmigiano-Reggiano and the ground truffles, mix well to obtain a soft consistant paste.
Put an equal amount of the paste on each canapé. Spread the paste evenly over the canapés and decorate with the sliced truffles.
CHEESE SALAD (for 4 to 6 people)
1/2 pound Parmigiano-Reggiano cheese cut into slivers
1 roasted pepper cut lenghtwise into strips
2 ounces chopped green olives
1 cup diced celery hearts
2 tablespoons olive oil
1 tablespoon aceto balsamico
Combine all the ingredients, toss and serve.
1/2 pound fresh, ripe plum tomatoes
1 pound penne
1/3 cup olive oil
1 cup freshly grated Parmigiano-Reggiano
Cut the tomatoes lenghtwise, remove the seeds and dice.
Cook the pasta "al dente". Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss throughly and correct for salt.
CHICKEN PIECES ALLA MODENESE (to serve 6 people)
6 pieces of chicken
150 gr of ham
150 gr of sliced
50 gr of butter
4 spoonfulls of cream
Tenderize the pieces of chicken in order to obtain escalopes.
Roll the pieces in flour with sauté butter and a pinch of salt.
Finally just before the pieces are fully cooked place a slice of ham on top of each piece and above this a slice of Parmigiano-Reggiano cheese.
Let the pieces of chicken simmer slowly while adding a little cream.