cheese
Salt and pepper to taste
¼ cup light cream
Preheat oven to 350°. Cook rice in boiling salted water for twenty minutes. Drain and set aside. In a small skillet, sauté the ham and sage leaves in butter for five minutes on low heat. Discard sage leaves or parsley stem. Beat egg yolks with grated cheese, salt and pepper to taste. Add the seasoning, butter, ham, and beaten eggs to rice. Mix well. Bake in buttered baking dish in 350° oven for fifteen minutes. Let set outside oven for ten minutes. Slice or scoop and serve to your pioneers.
RECOMMENDED WINES:
MERLOT, SANGIOVESE
Â
Riso ai Tanti Sapori
(MANY-FLAVORED RICE)
SERVES 4
The many flavors come from many distinct vegetables and herbs. Yet they are in total harmony with one another and sing in a polyphonic chorus worthy of Palestrinaâs composition for the Vatican choir. In other words, this terrific rice dish makes your taste buds tingle.
3 tablespoons olive oil
1 small peeled onion, minced
2 scallions, trimmed of root ends, washed, and thinly sliced
1 large peeled clove garlic, minced
2 ounces prosciutto or boiled ham, minced
2 medium carrots, peeled and diced small
2 ribs celery, diced small
1 zucchini, diced small
1 cup chopped flat leaf parsley and basil leaves (equally divided)
¼ cup hot chicken stock
Salt and pepper to taste
¼ teaspoon marjoram
4 quarts water with 1 teaspoon salt
15 ounces long-grain rice
1 tablespoon butter
2 heaping tablespoons grated Parmesan cheese
In a large skillet, sauté onion, scallions, garlic, and prosciutto in oil on gentle heat for eight minutes. Add carrots, celery, zucchini, chopped herbs, and cook slowly, adding stock as needed, for ½ hour. Season with salt, pepper, and marjoram. Meanwhile, bring water to boil in a large pot. Add rice and stir. Cook on the boil, uncovered, for twenty minutes. Drain in colander. Pour into large bowl and mix well with contents of skillet. Add butter and grated cheese. Mix well again. Transfer to deep serving bowl and serve immediately.
RECOMMENDED WINES:
LUGANA DEL VENETO, CHARDONNAY
Â
Riso Degli Arabi
(ARABIAN-STYLE RICE)
SERVES 4
Arabs invaded Sicily many centuries ago and left their distinctive culture, architecture, language, and cuisine. It all became characteristic of Sicily because of the Arab rule over a large part of that island nation. I ate this marvelous dish when I was the guest of the cardinal-archbishop of Palermo, Cardinal Pappalardo. I was sent as a courier for Unico National (an organization of Italian-American business and professional men who engage in raising funds for other charities) to give the cardinal many thousands of dollars to rebuild a large school destroyed by a severe earthquake.
15 ounces long-grain rice
2 peeled medium onions, thinly sliced
4 tablespoons peanut oil or olive oil
1 large peeled clove garlic, minced
1 green bell pepper, roasted, seeded, pith removed, and julienned
2½ ounces shelled almonds
Pinch of salt
½ tablespoon cinnamon
¼ teaspoon hot cayenne pepper (powdered)
2 ounces raisins soaked in warm water for ½ hour, drained
Salt and pepper to taste
Place the rice in a large pot. Under cold running water, mix with your fingers to release some of the starch. Rinse in a colander. Replace in pot and add cold water two inches above the rice. Bring to a slow boil. Adjust heat to low and simmer covered for fifteen minutes. Meanwhile, sauté the onions in a small skillet in 2 tablespoons of oil on gentle heat for five minutes. Add garlic and roasted pepper and sauté another five minutes. Set aside. In another small skillet, sauté the almonds in the remaining 2 tablespoons of oil on high heat for five minutes. Drain the almonds and cut into slivers. Now add the cinnamon, the cayenne pepper, raisins, and almond slivers to the first skillet. Stir well and empty skillet into cooked rice. Stir vigorously. Transfer to deep serving bowl and bring to table. Proprio
Salt and pepper to taste
¼ cup light cream
Preheat oven to 350°. Cook rice in boiling salted water for twenty minutes. Drain and set aside. In a small skillet, sauté the ham and sage leaves in butter for five minutes on low heat. Discard sage leaves or parsley stem. Beat egg yolks with grated cheese, salt and pepper to taste. Add the seasoning, butter, ham, and beaten eggs to rice. Mix well. Bake in buttered baking dish in 350° oven for fifteen minutes. Let set outside oven for ten minutes. Slice or scoop and serve to your pioneers.
RECOMMENDED WINES:
MERLOT, SANGIOVESE
Â
Riso ai Tanti Sapori
(MANY-FLAVORED RICE)
SERVES 4
The many flavors come from many distinct vegetables and herbs. Yet they are in total harmony with one another and sing in a polyphonic chorus worthy of Palestrinaâs composition for the Vatican choir. In other words, this terrific rice dish makes your taste buds tingle.
3 tablespoons olive oil
1 small peeled onion, minced
2 scallions, trimmed of root ends, washed, and thinly sliced
1 large peeled clove garlic, minced
2 ounces prosciutto or boiled ham, minced
2 medium carrots, peeled and diced small
2 ribs celery, diced small
1 zucchini, diced small
1 cup chopped flat leaf parsley and basil leaves (equally divided)
¼ cup hot chicken stock
Salt and pepper to taste
¼ teaspoon marjoram
4 quarts water with 1 teaspoon salt
15 ounces long-grain rice
1 tablespoon butter
2 heaping tablespoons grated Parmesan cheese
In a large skillet, sauté onion, scallions, garlic, and prosciutto in oil on gentle heat for eight minutes. Add carrots, celery, zucchini, chopped herbs, and cook slowly, adding stock as needed, for ½ hour. Season with salt, pepper, and marjoram. Meanwhile, bring water to boil in a large pot. Add rice and stir. Cook on the boil, uncovered, for twenty minutes. Drain in colander. Pour into large bowl and mix well with contents of skillet. Add butter and grated cheese. Mix well again. Transfer to deep serving bowl and serve immediately.
RECOMMENDED WINES:
LUGANA DEL VENETO, CHARDONNAY
Â
Riso Degli Arabi
(ARABIAN-STYLE RICE)
SERVES 4
Arabs invaded Sicily many centuries ago and left their distinctive culture, architecture, language, and cuisine. It all became characteristic of Sicily because of the Arab rule over a large part of that island nation. I ate this marvelous dish when I was the guest of the cardinal-archbishop of Palermo, Cardinal Pappalardo. I was sent as a courier for Unico National (an organization of Italian-American business and professional men who engage in raising funds for other charities) to give the cardinal many thousands of dollars to rebuild a large school destroyed by a severe earthquake.
15 ounces long-grain rice
2 peeled medium onions, thinly sliced
4 tablespoons peanut oil or olive oil
1 large peeled clove garlic, minced
1 green bell pepper, roasted, seeded, pith removed, and julienned
2½ ounces shelled almonds
Pinch of salt
½ tablespoon cinnamon
¼ teaspoon hot cayenne pepper (powdered)
2 ounces raisins soaked in warm water for ½ hour, drained
Salt and pepper to taste
Place the rice in a large pot. Under cold running water, mix with your fingers to release some of the starch. Rinse in a colander. Replace in pot and add cold water two inches above the rice. Bring to a slow boil. Adjust heat to low and simmer covered for fifteen minutes. Meanwhile, sauté the onions in a small skillet in 2 tablespoons of oil on gentle heat for five minutes. Add garlic and roasted pepper and sauté another five minutes. Set aside. In another small skillet, sauté the almonds in the remaining 2 tablespoons of oil on high heat for five minutes. Drain the almonds and cut into slivers. Now add the cinnamon, the cayenne pepper, raisins, and almond slivers to the first skillet. Stir well and empty skillet into cooked rice. Stir vigorously. Transfer to deep serving bowl and bring to table. Proprio
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