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Entries in Italy (8)

Monday
Mar102014

Risotto Salsiccia : Risotto with Sausage

Risotto Salsiccia : Risotto with Sausage

Ingredients

4 C chicken stock

2 Sweet William's Sausages, flavour of your choice

1 Tbsp olive oil

1 small-medium white onion, chopped

1.5 C Arborio rice

1 C dry white wine

1 C of your favourite tomato sauce

2 handfuls grated Parmigiano

green onions, chopped, for garnish and extra flavour

- Heat chicken stock in a medium pot – once boiling, turn off heat

- Remove casings from sausages - in a small sautée pan over medium heat, cook crumbled sausage until no pink remains - drain fat and set aside

- In a large sautée pan, over medium heat, cook chopped onion in 1 Tbsp olive oil until translucent – add Arborio rice and sautée 2-3 minutes – add white wine to onion/rice and cook until wine is absorbed into rice, almost dry, stirring occasionally – add one ladleful of warm chicken stock to rice – allow to cook until stock is completely absorbed into rice, almost dry, stirring occasionally – repeat until all stock is gone – stir in tomato sauce, Parmigiano and chopped green onions to taste - serve hot garnished with more chopped green onions

 

Saturday
Feb222014

Arborio Carbonara

I'm a big fan of using Arborio Rice in place of pasta. You literally cook it the same way you would cook any dry pasta, in a pot a well-salted boiling water, for about 11 minutes until al dente, and then drain.

Feel free to double the recipe (when I double the recipe I use three eggs), which will make enough for two people, plus leave you with leftovers for lunch the next day.

Arborio Carbonara

1 C Arborio Rice

1 Tbsp olive oil

1 clove garlic, finely chopped

pinch chili flakes

4 strips of bacon, cut into 1/2-inch pieces

1 egg

salt and pepper, to taste

Parmigiano, grated, to taste

- bring a large pot of well-salted water to a boil - add Arborio Rice and cook 11 minutes, or until al dente

- while rice is cooking, heat olive oil in a pan - add garlic, chili flakes and bacon - cook until bacon is almost crispy

- while bacon is cooking, whisk egg, salt and pepper in a bowl

- drain rice and add it to the pan with the bacon - *DO NOT DRAIN FAT* - mix well - you want to coat all of the rice with bacon fat - add the bacon/rice mix to the bowl with the whisked egg - stir well to coat evenly with egg - add a couple of handfuls of grated Parm and mix well - serve hot with more grated cheese on top

* It may sound kind of gross to leave the bacon fat in this dish but, I'm sorry to say, it's a key ingredient (I'm not really sorry to say that). The hot bacon fat emulsifies with the raw egg, turning it into a glorious, silky, delicious sauce. Just go to the gym one extra time and you'll be fine.

Wednesday
Jan222014

Blood Orange Marmalade

I spend pretty much every morning like this. Ok, well not exactly. Take away the toast and the homemade blood orange marmalade and you'll have a more accurate portrait of how I spend my mornings.

Two cups of coffee + figuring out how and when we're going to get back to Italy.

The blood orange marmalade was kind of a happy accident. I saw Meyer Lemons for the first time ever at my local grocery store, bought a bag and came home planning to make lemon marmalade. Sean made a wicked pasta the other night - linguine with garlic oil, zucchini, mushrooms, spinach, goat cheese and lemon - and suddenly I didn't have enough lemon for my recipe (but that's ok it was totally worth it). I still had three blood oranges sitting on my counter so I just put 2+2 together, you know?

I used a BBC's Good Food recipe for Lemon Marmalade and made a couple of my own teeny tiny modifications to make the steps more clear. I also recently came across this fantastic visual for marmalade set-times on Kitchen Heals Soul (which is really what inspired me to make it in the first place) - it's really beautiful - you should check it out!

Blood Orange Marmalade

500g citrus + more for extra juice if needed (I used 3 blood oranges + 1 lemon in the recipe and 2 more lemons for extra juice)

5 C water

5 C sugar

cloth or paper sachets ( I used 4 little paper tea filters I got at David's Tea)

thermometer

- wash fruit - slice off stem ends - cut fruit in quarters - place in a tall pot with water - bring to a boil then simmer 45 minutes - 1 hour until peels are soft - remove from heat and let sit 15 minutes to cool

- remove fruit from pot, squeezing a bit to remove liquid - remove peel from fruit with fingers - press seeds, pith and flesh through a sieve with the back of a spoon into a measuring cup to extract juice and reserve - add juice from pot to measuring cup - you need 3 C total juice - you may need to squeeze your reserved fruit and/or add water to make 3 C

- put leftover pith, pits and flesh into sachet(s) - slice peel into tiny bits

- OPTIONAL - strain juice through a fine sieve - I did this twice - it removed many little impurities and left me with a sparkling clear jelly

- Place 3 C juice, sliced bits of peel (I only included the peel from maybe one blood orange - I didn't want to overdo it - use as much as you think you'd like), sachets of fruit guts, and sugar in pot (make sure your pot is TALL - mine foamed up a ton and almost boiled over at the end) - bring to a boil and then continue to boil until you reach 221ºF on a thermometer - remove pot from heat and let stand 15-20 minutes - remove sachets (I pressed mine on the side of the pot with the back of a wooden spoon to extract as much pectin as possible) - spoon into jars

 

Quartered blood oranges ready to go.


 

I cut up three blood oranges and one lemon then covered them with 5 C of water.

 

 

After fruit boiled and cooled a bit, I removed the quarters and juiced them into a measuring cup.

 

 

I used the pads of my thumbs to separate the peel from the guts then I pressed the guts (seeds, pith, flesh) through a sieve with the back of a spoon, into the measuring cup, to extract any remaining juice.

 

 

I spooned the pressed guts into 4 little paper tea sachets that I got from David's Tea and sliced the peel up into little bits.

 

 

Make sure you use a TALL pot. You have to cook your marmalade to 221ºF and it foams up A LOT at that point. Mine almost boiled over. Don't worry about the oily scum on top - it disappears.

 

 

Beautiful glossy blood orange maramalade. After cooling 15-20 minutes, I removed the sachets, pressing them along the inside wall of the pot with the back of a wooden spoon to extract as much jelly/pectin as possible.

 

 

Because I poured my juice through a fine mesh strainer - TWICE - I ended up with jewel-toned sparkling marmalade.

 

 

Toast, coffee, marmalade and Italy. Yes please.