RIBOLLITA
(Tuscan Vegetable Soup)
1/3 cup olive oil
4 ounces pancetta, in one piece, diced
1 medium red onion, diced
3 garlic cloves, minced
4 red potatoes, diced
3 carrots, diced
2 celery ribs, diced
2 zucchini, diced
3 cups chopped Italian plum tomatoes
20 sprigs Italian parsley, leaves only, chopped
3 sprigs rosemary, leaves only, chopped
2 bay leaves
water
3 cups cooked (canned) white kidney beans
8 large leaves cabbage, finely shredded
salt
pepper
10 slices Italian bread, toasted
1 cup grated Parmigiano
Heat the oil, over low heat, in an 8 quart pot …when oil is hot add the pancetta and cook until lightly browned…add the onion and cook over low heat until tender…add the garlic, potatoes, carrots, celery, zucchini, tomatoes, parsley, rosemary and bay leaves…cook covered for 10 minutes…add just enough water to cover the vegetables, bring to a simmer and allow to cook uncovered until potatoes are tender…add the beans and cabbage…simmer for 20 minutes more or until cabbage is tender…season well with salt and pepper to taste.
Place the toasted bread in large soup bowls, ladel the soup over the bread…garnish with a generous spoonful of Parmigiano…serve immediately.
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SALTIMBOCCA ALLA ROMANA
(Sautéed veal with prosciutto & sage Roman style)
8 large veal scaloppini (thin cutlets)
8 thin slices Prosciutto di Parma
8 large sage leaves
salt
pepper
3 ounces unsalted butter
1/4 cup olive oil
1 cup dry white wine
On a large cutting board, arrange the scaloppini in a single layer…season each well with salt and pepper ….Place a slice of prosciutto and a sage leaf on top of each….fasten all three with a toothpick.
Heat the butter and oil in a large sauté pan over medium heat until frothy, sauté each scalloppine, 2 or 3 at a time, until lightly browned on each side…transfer browned scaloppini to a serving platter until all are cooked….add the wine to the empty pan and reduce by 1/3…adjust seasoning with salt and pepper as necessary, then pour sauce over cooked veal…..serve immediately!
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PUREE DI PATATE
(mashed potatoes, Italian style)
8 large Idaho potatoes, peeled then cut into 2 inch cubes
salt
pepper
4 ounces unsalted butter
1 cup milk
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh chives, minced
1/2 cup Reggiano Parmigiano
1 cup Mascarpone
1. In a large pot, bring 5 quarts of water to a boil. Add potatoes and cook until tender when pierced with a fork.
2. Drain potatoes well, then return to pot. Mash potatoes with a potato masher. Add milk and butter, whisk until light and fluffy. Season well with salt and pepper. Add herbs, Parmigiano & Mascarpone, whisk again until well blended.
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DOLCE DI RISO
(Creamy Arborio Rice Pudding)
1 quart milk
1 pint heavy cream
1 cup water
3 ounces unsalted butter
1 split vanilla bean
1 1/2 cups Arborio rice
1 1/4 cups sugar
4 large eggs
Optional toppings or additions:
1 cup golden raisins, add after rice is tender
1 cup grated chocolate, sprinkle over cooled pudding
1 1/2 cups cooked chestnuts, add after rice is tender
2 tablespoons ground cinnamon, sprinkle over rice before refrigerating
1. In a tall heavy-bottomed pot, combine the milk, cream, water, butter and vanilla bean. Place over low heat, stir occasionally until butter is melted and mixture reaches a simmer.
2. Add the rice and continue to cook, stirring occasionally until rice is tender.... mixture will be very thick. Remove from heat until needed. Remove vanilla bean.
3. In a small bowl, whisk together the sugar and eggs, whisk until well blended. Slowly drizzle egg mixture into cooked rice...blend in well with a wooden spoon, return to low heat and stir until rice just starts to simmer or until mixture is very thick. Remove from heat and immediately pour into a shallow pan or heatproof casserole dish...refrigerate until cool.
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