Category: Italian

Parma Ham, Tête de Moine, Red Grapefruit, Arugula and Fennel Salad Recipe

Ingredients (2 servings):

  • a block Parma ham
  • Tête de Moine shaved Swiss cheese
  • 1 large red grapefruit
  • 100 g arugula
  • 1/2 fennel
  • freshly ground black pepper

Preparation method:

  1. Slice thinly the Parma ham.
  2. Slice the fennel.
  3. Using its own shaving contraption, shave some “flowers” off the Téte de Moine cheese.
  4. Wash the arugula and shake off the water.
  5. Clean the grapefruit slices of their skins, then cut them in half.
  6. Arrange the arugula leaves on the bottom of a serving plate.
  7. Then lay the sliced fennel, Parma ham slices and red grapefruit pieces.
  8. Top them all with the shaved Swiss cheese, some green fennel leaves and grind plenty of black pepper.
  9. Optionally you can drizzle Modena balsamic vinegar, but I skipped it.

Tagliatelle with Artichokes and Honey Mushrooms – Italian Recipe

Ingredients (4 servings):

  • 1 pack of Italian tagliatelle pasta
  • 2 garlic cloves
  • 1 small red chilli pepper
  • 250 g marinated honey mushrooms
  • 250 g marinated artichokes
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons dried marjoram
  • a block of parmesan cheese to shave off flakes
  • salt and freshly ground black pepper to taste

 

Preparation method:

  1. Cook the tagliatelle according to the instructions in a pot of salty water, minus 1 minute that will cook with the other ingredients.
  2. Chop roughly the garlic and red chilli pepper.
  3. In a large pan heat the olive oil and gently fry the garlic and chilli pepper, until fragrant, about 1 minute.
  4. Add the marinated mushrooms and artichokes, cook for another 2 minutes.
  5. Add the cooked pasta, the dried marjoram and grind a lot of black pepper.
  6. Stir them gently together and cook for another 1-2 minutes. Add some pasta cooking water if you want more sauce.
  7. Serve while hot with some shaved parmesan on top. But you can leave the cheese out to have a vegan version, it’s very tasty even without.

Risotto with Duck Hearts and Radicchio

Ingredients (4 servings):

  • 400 g duck hearts
  • 1 head of small radicchio or half of a large one
  • 250 g (a cup) arborio rice
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 50 g Parmesan cheese
  • salt and freshly ground black pepper
  • 1 teaspoon of dry thyme leaves
  • 1 bay leaf
  • 100 ml sweet white wine
  • 1-1.5 l chicken stock
  • 1 medium onion, I use a red onion

Preparation method:

  1. Cut each duck heart in two lengthwise
  2. Wash them under running water to remove the remaining blood clots.
  3. Chop the onion.
  4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

  5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
    and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
  6. Meanwhile, chop the radicchio.
  7. Heat up the stock and keep it hot while cooking the rice.
  8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
  9. Add some more olive oil and the arborio rice and fry for another minute or so.
  10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
  11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
  12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
  13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.