recently given period, are in the mood to take stock. I do not know if you aim for the reckless optimism, or give in to the retro charm but a little 'trivial self pity. And then, have you ever noticed? When everything in life seems perfect sense of dissatisfaction comes a knocking at the gates of complacency creeps in and you doubt that, perhaps, you might want something more. Annoying questions.
I just have to, like when I invent a dish, try to balance all the flavors and textures, hoping that the harmony of flavors without too many twists efforts and most enjoyable and balanced, sober and with its own beauty.
Year's Eve is one of those occasions that makes an annoying itch. The idea of \u200b\u200bcelebrating the big smile comes from: I do not have fifteen years! Do not do anything annoys you: I have not yet eighty mica! So the solution is more interesting gourmand get some delicacies to eat with their hands at home.
will spend a pleasant evening and then very very quiet in my house with friends Robert and Loretta. Loretta will prepare his famous ham and cheese crepes with mushroom sauce, so I had to make do and find something that would be the height of a delicious dish, and run-in. All'Ipercoop I was pondering what to cook when I found myself faced with a great basket of white truffles! The rest came by itself.
will produce a risotto with vegetable stock and the previously cooked radicchio and shake. Serve and season with a Taleggio cheese sauce flavored with a generous sprinkling of truffles. I served up the dish a couple of dear friends who were so sporting to taste a brand new recipe. I must admit that the experiment did not need corrections and that the dish you like, the second dose!
So here's to you, with my affectionate wishes for a good new year, the last recipe of 2010.
Serves 4
2 cups of rice
A medium sized round red radish
Garlic Oil
Truffle (maybe the flavored oil)
white wine to evaporate (I used a prosecco)
vegetable broth. All'Esselunga I found an organic vegetable broth powder that does not completely suck.
Preparation.
Finely chop the radicchio and place in a pan on high heat with garlic and olive oil. Sprinkle a little salt to facilitate the release of water from radicchio.
Cover, lower the heat and stir every few minutes. When he has completely changed color ee leaves have lost their tone is ready. I love not overcook the vegetables. We try to impose a death fast radicchio.
Once cooked blend all season with black pepper.
Prepare risotto: Preheat a frying pan. Avoid like the plague in Teflon pans. Indeed, since we are all throw away. Usatene a steel or ceramic, never run out. Put in hot pan a knob of butter and rice. Toast a few seconds then pour half a glass of prosecco. When the alcohol has evaporated, pour the cream of radicchio, and continue to baste with broth until it reached the consistency of cooking you prefer. As always, we avoid the excesses: crunchy and sticky are to be avoided.
taleggio The sauce is easily prepared by melting at low heat the cheese in a drop of milk.
When loose grate the truffle. This takes a moment of silence. First, because laugh as you are holding twenty or thirty of € pellet diameter irrelevant, and secondly because you are about to unleash an irresistible aroma, the father of all food smells.
dose Serve sauce over rice and colatevi.
fat cheese and sour radish facts seem not to allow the nose and never gives his solemn blessing to the union. If you do not like this dish you do not like anything.
Happy New Year and that your life is full of tempting new flavors and old reassuring.
Francesca
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