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
- Cut each duck heart in two lengthwise
- Wash them under running water to remove the remaining blood clots.
- Chop the onion.
- Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.
- 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.
- Meanwhile, chop the radicchio.
- Heat up the stock and keep it hot while cooking the rice.
- Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
- Add some more olive oil and the arborio rice and fry for another minute or so.
- Add the wine and start cooking the rice, continuously stirring the pot’s content.
- 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.
- 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.
- Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.
Category Duck, Italian | Tags: bay leaf,italian,olive oil,parmesan,radicchio,rice,thyme | No Comments
July 9, 2018 by Varga László
Ingredients (8-10 servings):
- 1.5 kg tripe precooked
- 1.5 kg turkey wings
- 3 medium onions
- 3-4 bay leafs
- 1 bulb of garlic
- 3 green chilli peppers
- 3 celery stalks
- 200 g tomato puree
- 1 tablespoon oregano
- 1 tablespoon sweet paprika
- 2 limes
- 1 kg of oyster mushrooms
- 1 medium red onion for garnishing
- a bunch of parsley or coriander leaves for garnishing
- salt and pepper to taste.
- Wash the tripe in 1-2 bowls of fresh water.
- Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
- Disjoint the turkey wings.
- Clean the garlic cloves.
- Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
- Add the turkey pieces, onion, garlic and bay leaves.
- Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
- Chop the grilled chilli peppers.
- Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
- Season with the sweet and hot paprika.
- Add the tomato puree and season with the oregano and some extra paprika if needed.
- Slice roughly the mushrooms to have sort of a similar shape with the tripe.
- When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
- Slice thinly the red onions.
- Chop the parsley.
- Cut the remaining lime into wedges.
- When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.
Category Mexican, Soup | Tags: bay leaf,beef,celery,chili pepper,garlic,hangover,hot,lime,Mexican,mushrooms,onions,soup,tripe,turkey | No Comments
August 6, 2017 by Varga László
Category Greek, Seafood, Stew | Tags: bay leaf,ethnic,Greek,octopus,potatoes,seafood,stew,wine | No Comments