The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.
- 1.2 litres vegetable stock
- 400 g San Marzano plum tomatoes, peeled, chopped
- 320 g arborio rice
- 150 g mozzarella, chopped
- 60 ml olive oil
- 60 ml white wine
- 45 g Grana Padano cheese / Pecorino cheese
- 45 g pine nuts
- 4 garlic cloves, chopped
- 15 g basil leaves plus a few for garnish
- 5 g black pepper
- 5 g salt
Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.
Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.
Add the rice, toast gently.
Add the wine, stir and allow to evaporate.
Add a ladle of stock, cook until it is absorbed by the rice.
Repeat this process with two ladles, then add the tomato, basil and garlic sauce.
Resume the stock-rice process until the rice is al dente.
Remove from heat, stir in both cheeses.
Cover, leave to rest for 10 minutes.
Serve with a garnish of cheese and basil leaves.
Grana Padano Cheese
San Marzano Tomato
A dish of Lazio, this is a creative way of binding melting cheese to bread and still create a traditional crostini. The anchovies are a touch of genius. This recipe is adapted from the Tor Tre Ponti Cultural Association Cookbook which lists it as a second plate. We think it is a perfect breakfast crostini or an antipasta crostini.
- 6 homemade bread cut into 2 cm thick slices, crusts removed, cut into 4 cm x 7 cm pieces
- 375 g mozzarella cheese, cut into 4 cm x 7 cm slices
- 160 g butter, melted
- 90 ml milk
- 6 anchovies, cut small
- 10 g black pepper
- 4 skewers
Preheat oven to 200ºC.
Sprinkle black pepper on the mozzarella pieces, place a piece of bread on the skewer followed by a slice of mozzarella, alternate for a total of 8 pieces of bread and 6 pieces of mozzarella, the bread bookending each skewer. Push together to adhere the mozzarella to the bread.
Repeat with remaining bread, cheese and skewers.
Place the skewers on the edges of a deep pan, raised above the bottom of the pan. Drizzle melted butter on the edges of each of the bread pieces.
Bake for 20 minutes.
Add the anchovies to the remaining melted butter, sauté until the anchovies begin to melt, add the milk, heat through.
Remove the skewers from the streamers, serve with the anchovy sauce poured on top of each one.
Recipe © Associazione Culturale Tor Tre Ponti
Photo © Editions Fricot
The oven omelette is lighter than the pan omelette and easier to dress, whether with bacon, cheese, salami, vegetables or leftovers.
We start with the bacon and cheese omelette.
- 6 eggs
- 200 g pancetta, diced
- 150 g galbanino cheese / mozzarella cheese, cut into small pieces
- 45 g grana padano cheese / parmigiano cheese, grated
- 4 tbsp milk
- 5 g salt
- 15 basil leaves
Preheat oven to 180ºC.
Whisk the eggs into a large bowl, add the milk, grana padano or parmigiano and salt.
Pour into two trays lined with nonstick paper.
Arrange pieces of pancetta in the mixture followed by the galbanino or mozzarella.
Bake for 20 minutes.
Leave to rest for a couple of minutes, peel paper off each frittata and serve.