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‘Italian’ Category

  1. Risotto with Duck Hearts and Radicchio

    August 27, 2018 by Varga László

    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.

  2. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef / veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste

     

    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leafs.
    8. Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

  3. Guinea Fowl with Lemon – Italian Recipe

    July 27, 2018 by Varga László

    Ingredients (2 servings):

    • 2 guinea fowl thighs
    • 1 medium onion
    • a few tablespoons olive oil
    • 1 lemon
    • 200 ml sweet or semi-sweet white wine

    Preparation method:

    1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
    2. Dice the onion.
    3. Scrape some strips of rind from the lemon.
    4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
    5. Add the guinea fowl thighs to the pot and brown them on both sides.
    6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
    7. Serve while hot, garnished with some lemon slices and chopped green onions.