Tag: parmesan

Parmesan risotto, Italian goodness – Italian Cuisine

Good with baked, fried aubergines, with raw tomatoes and sauce. The basic recipe of Parmesan risotto and the most delicious variations to fall in love with it

If you love risotto and you can't resist a luscious eggplant parmigiana pan, you should probably consider this recipe. Which takes the best of these two Italian preparations and brings to the plate a rich and fragrant dish with an intense and balanced taste at the same time.
The perfect idea to create a summer version of risotto that enhances the flavor of the aubergine without sacrificing the freshness of the tomato. We prepared it with seared tomatoes and baked aubergines, but there are so many ways to enjoy a good Parmesan risotto!

Our version

With fried aubergines

If you want to make this dish even more succulent, fry the aubergines in plenty of hot oil, remove them from the heat when they are golden brown and dry them on absorbent paper. You will add them at the end of the preparation to prevent them from losing their crunchiness in contact with the risotto.

In salad

If you love rice salad, you will also like it in a Parmesan version. Prepare the rice by boiling it as usual and enrich it with aubergines cooked in the oven or fried, tomato fillets and mozzarella. Serve with a drizzle of extra virgin olive oil and fresh basil leaves well washed and dried.

In red

In the recipe above we used the blanched and deprived coppery tomatoes of their watery part. If you want to give a different twist to your recipe and enrich it with a more intense flavor, you can use a tomato sauce prepared previously that you will add to the risotto a few minutes before removing it from the heat. For a stringy effect, add the mozzarella cheese to cubes!

In the gallery above, 10 more unusual recipes with aubergines!

Asparagus risotto with parmesan waffles – Italian Cuisine

The asparagus risotto with parmesan flakes is a simple dish suitable for all tastes, with a tasty creaminess but made crispy by the cheese waffles cooked …

The asparagus risotto with parmesan flakes is a simple dish suitable for all tastes, with a tasty creaminess but made crispy by cheese-baked wafers

The asparagus risotto with Grana Padano wafers of Salt and pepper is a creamy variant of the classic asparagus risotto: the rice enhances the palate, the intense taste of the vegetables and, in the mouth, there is also a pleasant crunchy and tasty note of the grits. It is a spring dish with a delicate but at the same time tasty flavor, it is prepared in less than an hour and quite easily. It is a healthy, genuine first course, ideal for a family lunch but also for a more refined dinner with friends but also perfect for those following a diet or vegetarian regime: a seasonal treat not to be missed!

The asparagus risotto with Grana Padano salt & pepper pods is a simple recipe that requires "small rules" for perfect success! First of all is choosing quality ingredients: excellent rice for perfect risottos and the freshest asparagus. A thorough cleaning of the asparagus is the second essential step to create a creamy base without filaments. Next, the cooking of the rice, which must not be overcooked but of the right consistency, and of the parmesan waffles, which must be crispy but not burned!

You think you are not so skilled in cooking that you can prepare the asparagus risotto with Grana Padano wafers? You are wrong! Wear the apron and have fun with Salt and pepper! Watch the video and read carefully the steps of the recipe: success is assured!

How to prepare asparagus risotto with Grana Padano waffles

1) Prepare the ingredients. Monda i asparagus, cut them into pieces e steam cook them for about 10 minutes. Once cooked, pass them to the mixer keeping a few tips aside. Clean i spring onions: remove the beard and the first outer layer with a knife, discard the green part, wash it under fresh running water and chop it finer.

2) Prepare the pods. Grater on Grana Padano. Lining one plate from oven with baking paper and system 4 piles of cheese, then crush them with the back of a spoon to get floppy disks. Heat the oven to 220 ° is cook the cheese disks for about 5 minutes or until the cheese melts and the edges are golden brown; it turns out and leaves to cool grana padano wafers.

3) Prepare the risotto. Brown the lard and the chopped onions in a saucepan, combine the rice when they are already warm and let it toast well. So, pour the White wine and let it evaporate over high heat. Combine the prepared asparagus puree and a few large ladles of broth hot. Rule of salt if necessary, stir and cook the rice over medium heat for about 15 minutes, remembering to mix often to prevent the rice grains from sticking to the bottom of the casserole and adding hot broth as needed, little by little, until the end of cooking.

4) Complete. Serve yours risotto with asparagus and flakes of Grana Padano in pruning dishes garnished with asparagus tips kept aside, the wafers of grain, little parsley and a sprinkling of pepper freshly ground.

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Tuna and parmesan pasta: can it be done? – Italian Cuisine

Some consider it a crime, others find it irresistible. Let's find out more about pasta with tuna and parmesan

Tuna and parmesan pasta: just read it causes you hives? Let's try to analyze the facts.

Tuna pasta is the easy recipe for excellence. Obviously we are talking about the tuna in oil, the one in the box. How is it prepared?

Just cook the pasta and add it to the tuna, even directly on the plate. Someone does it first drain off oil from the can and then add extra virgin olive oil in its place. There are those who instead love that taste there and prefer not to substitute oil.
After mixing well, the crucial moment arrives.

Tuna and parmesan pasta: can it be done?

The sprinkling of parmesan cheese on tuna pasta is more widespread than what is thought, but it certainly triggers diatribes not indifferent.
There are also those who make distinctions: the parmesan cheese on tuna pasta is good only if you directly season the drained pasta with the tuna can in oil, so as to enrich somehow the dish. If the tuna pasta also includes a fried of garlic, oil and chilli, many instead would no longer grate Parmesan.

Parmesan cheese on pasta with tuna: the chef's opinion

During an episode of his EPCC evening program, Alessandro Cattelan challenged the chef Giorgio Locatelli eating a plate of pasta with tuna and parmesan.

Cattelan immediately made things clear: the cheese on the fish never goes, except in the case of pasta with tuna, the most loved by all students away from home. The statement provoked the public's dismay, but the conductor did not resign, he prepared it live and had Locatelli taste a forkful.
The chef's response? "I think my dog would reject it too.
Alessandro's joke: «Because he never did university!.

Can fish be combined with cheese?

To say that cheese cannot be paired with fish is an almost exclusively Italian convention. Julia of the Cross, an Italian expert on Italian cuisine, claims that this custom derives from the fact that in the past in Italy fish was eaten only along the coast, while most of the cheeses were produced and consumed mainly in the hinterland. Just a matter of culture is tradition therefore: fish can be paired with cheese and not only haute cuisine chefs try it in their refined recipes. Think for example of the classic pairing of smoked salmon is spreadable cheese.

spaghetti vongole-Parmesan

And what about those who grate the Parmesan cheese on spaghetti with clams? This is also a widely used and discussed custom throughout Italy. In the area of Venicefor example, mussels and clams are often cooked with the addition of cheese.

What then is the answer to all our questions? Can you make tuna and parmesan pasta? Of course it can be done: as long as the properties are not damaged or chemical reactions are triggered, the kitchen is also a personal matter of tastes is creativity.

And if match fish and cheese it still makes you turn up your nose, try to think again about it recipes.