Pasta is the daughter of the sun, water and the workmanship of the Mediterranean men who learned how to trans-form a simple grain into a product that is made into formidable, tasty and healthy dishes all over the world. Frombread to pizza to gnocchi to spaghetti, all are created with a humble and small grain. The ancient Greeks, the Etr-uscans and then the ancient Romans made and ate pasta since B.C. The Arabs produced dry pasta on a large scale in Calabria more than 100 years before Marco Polo’s voyage. Pasta can be dividedinto four large groups: long pasta, short pasta, filled pasta and pasta for soups. I added another group that lendsitself to be eaten with a spoon during parties and buffets that I have called party pasta. A good pasta recipe is apleasure for the palate and the spirit and the pairing with the proper wine makes it divine.
Risotto is a fast, easy and versatile dish that can be served at the beginning of a meal or as a main course. Once you learn the basics for making risotto it is simple to tweak the recipe and add different ingredients to suit your taste. For more risotto recipes, visit our website www.italiancookingforum.net.
1. In a large, deep skillet over medium-high heat, warm the olive oil and add your flavoring ingredients depending on the recipe (onions, garlic, celery and/or carrots) and cook until translucent. Also add any meats to the skillet that need to be sautéed or browned.
2. Add the rice and toast for 3 minutes. Carnaroli, Vialone or Arborio rice are all well suited for cooking risotto.
3. Deglaze the pan with the alcohol (wine, liquor or beer) and cook until it evaporates
4. Add the warmed stock in 1⁄2-c. increments, allowing each addition to be absorbed before adding more.
5. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. Add any prepared vegetables, seafood or meats that were not part of the flavoring process in step 1 about halfway through the cooking time of the rice.
6. Remove from the heat and add any finishing ingredients, including butter and cheese, and season with salt and freshly ground pepper. Stir well to combine and serve immediately.
|A sorbet does not contain milk, like ice cream or
gelato does. It can also be sweet or savory. In addition to being a delicious dessert, sorbet is also served as a palate cleanser in between courses.
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