Creamy Risotto with Baby Peas, Jamón Serrano, Parmigiano-Reggiano and Fresh Herbs
The finest Carnaroli rice is cooked in a soffritto of fresh garlic and raw olive oil, with Pinot Gris, homemade chicken stock, baby peas, soft sun-dried tomatoes, bits of Jamón Serrano ham, fresh herbs, cold butter and Parmigiano-Reggiano..
Creamy Risotto with Baby Peas, Jamón Serrano, Parmigiano-Reggiano & Fresh Herbs
“There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.
The rice is first cooked briefly in a soffritto of onion or garlic and butter or olive oil to coat each grain in a film of fat, this is called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano cheese are vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat. Fish and seafood risotti generally do not include cheese.
Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.“ –Wikipedia
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Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso, Herbs and Fresh Tomatoes
Calendula-colored, homemade ravioli filled with roasted butternut squash and served over a sauce of pepe rosso and fresh Roma tomatoes. Topped with Mediterranean micro-greens, tomato concassé and shaved asiago fresco..
Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso and Fresh Tomatoes
For the Tomato Pepper Sauce
4 Roma tomatoes, peeled, seeded and chopped
1/2 small yellow onion, diced
1/4 cup pepe rosso (sweet Italian pepper powder)
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon pastured butter
1 teaspoon fresh marjoram
1 tablespoon fresh red basil
sea salt and freshly ground black pepper
Heat olive oil and butter in a heavy skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 4 minutes. Add tomatoes and pepe rosso, reduce heat to low and simmer 1 hour, stirring often. Add herbs and simmer 10 minutes, then season to taste with salt and pepper. The sauce may be left coarse or puréed as you see fit.
For the Concassé
1-2 Roma tomatoes, cored
1 teaspoon olive oil
2 teaspoons fresh Italian parsley, torn
pinch sea salt
Blanch the tomatoes in boiling water for 45 seconds. Use a slotted spoon to transfer the tomatoes to a plate to cool, then peel off and discard the skin. Split the tomatoes in half then gently squeeze out and discard the seeds. Coarsely chop the tomatoes and toss with olive oil, parsley and salt.
For the Pasta
1 1/2 cups organic, all-purpose flour
1 large pastured egg at room temperature
1 1/2 tablespoons filtered water at room temperature
1/2 teaspoon olive oil
1/4 teaspoon fine sea salt
1/4 cup dried calendula (for color and a slight bitter flavor, optional)
Combine flour and salt into a mound on a large, flat work surface. Make a small well in the center of the mound. Crack the egg into the well, drizzle in the olive oil and beat lightly with a fork.
Working in a clockwise direction, use one hand to mix in the flour from the inside of the well while using the other hand to keep the outside of the well intact. Continue working the flour until a smooth, non-sticky dough is formed. Cover dough with a damp kitchen towel and allow to rest 30 minutes.
For the Filling
1 small butternut squash
1 tablespoon pastured butter
1 shallot, minced
1 clove garlic, minced
1 1/2 tablespoons fresh cream
sea salt and freshly ground black pepper
Split the squash lengthwise and clean out the seeds and any excess fibrous material. Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper. Roast the squash in a 400 degree oven until tender and slightly caramelized, about 30 minutes. Allow to cool, then use a spoon to scoop the flesh into a food processor. Add the cream and process into a smooth puree.
Heat the butter in a heavy skillet over medium heat. When the foam subsides, add the shallot and garlic and sauté until fragrant, about 1 minute. Reduce heat to medium-low, add the squash and stir to combine. Mixture should be thick but spreadable, something like the consistency of wet sand. Adjust seasoning with salt and pepper if necessary and allow to cool.
To Assemble Ravioli
Roll out the dough into 2 strips about 1/8 inch thick. Arrange teaspoonfuls of squash mixture about 2 inches apart onto one of the strips of dough then lay the other strip of dough over the top, pressing out the air as you go. Use a ravioli wheel or cookie cutter to cut out individual raviolis and arrange on a baking sheet to dry for 20 minutes.
To cook Ravioli
Bring unsalted water to a rolling boil and add the calendula and 1 tablespoon olive oil. Cook the pasta until just tender, about 4 minutes (varies). Drain all but a tablespoon of water. Add torn micro-greens and toss gently to coat.
To Assemble
Ladle tomato pepper sauce into the center of a serving plate. Arrange drained pasta over the top and lightly drizzle with olive oil. Dress with tomato concassé and shaved asiago cheese.
This post is part of Meatless Monday!
Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette
Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen. Garlic butter-fried croûtons on the side..
Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette
2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered
1 clove garlic, smashed
1 tablespoon pastured butter
1 thick slice bread, crusted and cubed
2 fresh striped cavern tomatoes
fresh basil leaves for garnish
2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces
Core and split the tomatoes across the equator. Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes. Set aside to cool.
Combine the vinegar, fennel pollen, salt and pepper together in a bowl. Whisk in the olive in a slow, steady stream until completely incorporated. Stir in scallions, basil and oregano and refrigerate 20 minutes.
Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes. Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.
To assemble, arrange two tomato halves on a chilled salad plate. Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette. Garnish with basil leaves and serve immediately.
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata
Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata
For the Aillade
3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil
Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.
Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
To Prepare
Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.
Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired.
This post is part of Meatless Monday!
Rosemary, Garlic and Black Pepper-Grilled Lamb Chops
Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire. Served with crimini mushroom wild rice and grilled yellow tomatoes..
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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil. Cover and refrigerate 24 hours, turning once. Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare. Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.
To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes. Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.
Roasted Tomato Basil Soup with Green Garlic-Fried Croutons
Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.
Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite. Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..
Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil
3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper
Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds. Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.
Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened. Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes. Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot. Peel and dice the peppers and add to the along with 3/4 of the basil.
Melt butter in a heavy skillet over medium heat. Add bread cubes and green garlic and fry until the croûtons are golden brown. Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup. Simmer uncovered 15 minutes, then season to taste with salt and pepper.
To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.
