Famous for its broths, the chef reveals the recipe for making one with raw ham with which to cook a risotto or tortelli
Andrea Berton he is looking forward to returning to his Milanese restaurant (a Michelin star) to try the dishes he has been imagining with the guys on his team in these days of quarantine. Try not to demoralize yourself, he's an optimist, and take this time to think about how to get it right again. In recent days he launched the idea of restaurant bonds also for its restaurant: buy a dinner today to eat two together tomorrow.
What's for dinner at the Berton home
Meanwhile, the chef cooks at home with his wife Sandra, tries to plan the menu of the week to make a careful and wasteless shopping and buys many vegetables to follow a healthy and low calorie diet. How do you tell us#Dinner time in live Instagram on the page of @LaCucinaItaliana with our director Maddalena Fossati, tonight will prepare a vegetable ragout of beans and fresh peas and shallots. "In order not to waste anything, you can centrifuge the pods and the skins of the legumes (I suggest you also remove those to have them more tender) and also add those in the sauce".
Andrea Berton's raw ham broth
Someone who is following the live broadcast asks the chef for a recipe broth, one of his specialties: “We could make a raw ham broth. We cut 300 g of ham thin and regular slices, julienne type, we cut in the same way 3 shallots. It is important that the slices are as equal as possible to cook evenly. We roast the ham in a large saucepan to make it become crunchy and enhance its flavor; add the shallot and brown it too. When the shallot has softened, add three fingers of cold water completely covering the ham and shallot. Let it simmer low heat for 40 minutes. In the end we will get a clear and clear broth with the flavor of raw ham. Once filtered we can use it to cook a risotto or tortelli ".
Sour butter to stir the risotto
One of the ingredients that the chef loves most to cook, he reveals, is the rice. In each risotto in creaming it adds a little bit of sour butter which prepares like this: “Cut into thin slices 2 white onions, put them in a saucepan and add 1 liter of white wine and 1 liter of vinegar: Now reduce until almost all the liquid evaporates. Add half a kilo of butter at room temperature and mix until a cream is obtained: filter and leave to cool to restore solidity to the butter which will be acidulated ".
