Here
some recipes for a delicious complete Italian lunch
.
In Italian tradition a proper meal consists in a
antipasto, primo, secondo
and eventually il dolce.
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________CROSTINI
ALLA DUNNE&CRESCENZI ' |
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Antipasto/ Starter
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8 slices ciabatta bread about 1/2 inch thick
4 slices bresaola (cured beef)
1 bunch rocket
100g of Parmesan cheese shavings
Juice of half a lemon
4 tbsp of extra virgin olive oil pesto
4 slices of Provolone cheese
4 salted anchovies - optional
4 large black olives
Freshly ground black pepper to taste
Serves 4
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Lightly toast the bread on one side. Take four slices
of hot toast and place on a serving dish. Place on
each toast, one slice of bresaola, a couple of rocket
salad leaves and some Parmesan shavings.
Pour over two tablespoons of olive oil, the lemon
juice and black pepper. Then Take the other four slices
of hot toast and spred with pesto, put one slice of
Provolone cheese, one salted anchovy (if desired)
and one olive on each.
Pour over the rest of the olive oil and black pepper
to tase. Serve immediatly.
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_______________RISOTTO
ALLE ZUCCHINE |
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Primo/ First Dish |
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A
good quality rice is essential for
a perfect risotto,
we recommend using Arborio
or Carnaroli rice.
350g arborio/carnaroli rice
300g small firm courgettes
40g pancetta
20g butter
one small shallot
1 clove garlic,finely chopped
1lt vegetable stock
fistful of grated parmesan, padana
or grana trentino
3 tbsp extra virgin olive oil
salt and pepper
Serves
4
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Wash the courgettes, remove the ends and slice intoi
fine circles. Dice the pancetta, shallot and garlic.
Place in a heavy pan and fry gently in the olive oil.
Add the courgettes, salt and pepper. When they have
turned a nice golden cololur add the rice. SZtirring
costantly, add the vegetable stock gradually until
the rice is cooked. Add the butter and serve immediatly
with generousd helping parmesan. |
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________________MAIALE
AL LATTE |
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Secondo/ Main
Course |
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600g pork fillets
1 glass dry white wine
salt and pepper
50g butter
for the Soffritto :
1 small onion
1 stick of celery
1 carrot - finely chopped
250 g carrots - diced
1 litre milk
a few fresh sage leaves
sprig of roasemary
Serves
4
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Marinate the pork in half
of the wine and a little salt and pepper for a couple
of hours, Gently sautè the Soffritto in the butter
over a low heat.
Add half of the vegetables. Remove the pork from the
marinade and place in a pot and sautè on each
side. Add the rest of the wine. Now add the milk, enough
to cover the fillet, season and add the rest of the
vegetables and the herbs. Cook over a low heat until
the fillet is tender. Shake occasionally. Keep an eye
on the sauce so it does not dry up, adding milk if necessary.
To serve, remove the pork from the casserole
dish and slice. Pour the sauce over the meat and serve
immediatly. |
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__________PANNA
COTTA CON SUCCO DI FRAGOLA |
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Dolce/Dessert |
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300 ml double cream
2 tbsp sugar
1 leaf gelatine
1 vanilla pod
1tbsp vin santo
for the sauce
500g fresh strawberries, cleaned and chopped
4 tbsp castor sugar
Juice of one lemon
Serves
4
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Gently heat the cream, sugar and
vanilla pod for 3 minutes. Meanwhile soak the gelatine
in a small amount of tepid water until dissolved. Fold
the gelatine into the mixture and stir.
Add the Vin Santo. Now pour the mixture into 4 ramekins
and leave to set in the refrigerator for a couple of
hours.
For the sauce: place all the ingredients in
a small heavy based pot and stew over a low heat for
about five minutes. Best then to blend the sauce mixture
with a small hand-held blender to get a nice smooth
consistency. Leave to cool. To serve, remove the panna
cotta from the ramekin by placing it upside down on
a white plate and shake gently. Pour the sauce over |
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Recipes
also published on Food&Wine Annual 2004 "Italian
Crescendo" |
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