Arabo-Siculo! (Really Arab-Sicilian!)
RECOMMENDED WINES:
ROSSO DI SICILIA, PRIMITIVO
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Budino di Riso con Uova
(RICE PUDDING WITH EGGS)
SERVES 4
Donât let the word âpuddingâ fool you. This is most definitely not a dessert. Neither is Yorkshire pudding, for that matter. This is a beautiful baked rice main course that is replete with eggs, parsley, and two kinds of cheese. ââTis a bonnie puddin, âtis.â
4 quarts water with 1 teaspoon salt
15 ounces long-grain rice
3 tablespoons butter
4 egg yolks
Pinch nutmeg
1 cup fresh flat leaf parsley, chopped
1 heaping tablespoon grated Parmesan cheese
1 heaping tablespoon grated Gruyère or Swiss cheese
Salt and pepper to taste
2 tablespoons plain breadcrumbs
4 ounces prosciutto or boiled ham, julienned
Preheat oven to 350°. Bring water to boil in a 6-quart pan. Stir in rice and return to boil. Cook uncovered for eighteen minutes. Drain rice in colander. Pour into large mixing bowl. Dot with 1½ tablespoons of butter, stir, add egg yolks, pinch of nutmeg, parsley, and grated cheeses. Season with salt and pepper. Stir vigorously.
Grease bundt baking pan with remaining 1½ tablespoons of butter. Dust with breadcrumbs. Spoon in half the cooked rice. Scatter julienned prosciutto. Spoon in remaining rice. Press down with wet spoon. Bake for twenty minutes in 350° oven. Remove and let set for five minutes. Invert onto flat serving platter and serve immediately.
RECOMMENDED WINES:
CHIANTI CLASSICO, BARBERA
Â
Riso e Trippa
(RICE AND TRIPE)
SERVES 4
Tripe is the honeycombed white inside of the cattleâs stomach. It is used extensively throughout Europe as an ingredient for soups and main courses. It is a taste I have not acquired, but I include this recipe for the many tripe lovers out there. Enjoy, but please donât ask me to dinner unless youâre also making Risotto al Gorgonzola, my favorite.
1 onion, peeled
1 carrot, peeled
1 rib celery
1 garlic clove, peeled
1 fresh rosemary sprig
4 tablespoons olive oil
1 pound fresh tripe, washed very well in salted water, dried, and cut into small ribbon strips
2 quarts boiling hot beef stock
Salt and pepper to taste
1 cup long-grain rice
¼ cup grated Asiago or Parmesan cheese
Put onion, carrot, celery, garlic, and rosemary into bowl of a food processor fitted with a steel blade. Pulse into a coarse mince. Cook the minced vegetables in olive oil in a 6-quart saucepan on gentle heat for five minutes. Add one quart of hot beef stock and tripe. Season with salt and pepper. Cook covered on moderate heat for 1½ hours, stirring often, adding more stock as necessary. Add rest of stock and rice. Cook, always stirring, for twenty minutes. Pour into serving bowl, sprinkle with grated cheese, and serve.
RECOMMENDED WINES:
CHIANTI RISERVA, BRUNELLO DI MONTALCINO
Â
Riso del Lunedi
(MONDAY RICE)
SERVES 4
Why this rice dish is called âMonday Riceâ I could never discover. It was served to me by my mammaâs godchild, Marietta La Bozzetta, at her home in Reggio Calabria, Italy, on a Sunday afternoon after I had celebrated the noon Mass. I do know it is dramatic in presentation and almost sinfully delectable. I felt that I had to go to confession that evening to Monsignor Caruso at the Casa del Clero where I had my rooms. But after an examination of conscience, I knew that I hadnât committed any sin. This riso was simply a temptation to commit the sin of gluttony.
4 tablespoons butter
2 tablespoons olive oil
1 large peeled clove garlic, minced
2 scallions, trimmed and thinly sliced
14 ounces hot Italian sausage, skinned and crumbled
7 ounces very lean beef, julienned
Salt and pepper to taste
½ cup dry white wine
1 bay leaf
½ teaspoon dry rosemary; crushed
2 tablespoons tomato paste dissolved in 1 cup hot water
4 quarts water with 1 teaspoon salt
1½ cups long-grain rice
2 heaping tablespoons Pecorino Romano cheese,
RECOMMENDED WINES:
ROSSO DI SICILIA, PRIMITIVO
Â
Budino di Riso con Uova
(RICE PUDDING WITH EGGS)
SERVES 4
Donât let the word âpuddingâ fool you. This is most definitely not a dessert. Neither is Yorkshire pudding, for that matter. This is a beautiful baked rice main course that is replete with eggs, parsley, and two kinds of cheese. ââTis a bonnie puddin, âtis.â
4 quarts water with 1 teaspoon salt
15 ounces long-grain rice
3 tablespoons butter
4 egg yolks
Pinch nutmeg
1 cup fresh flat leaf parsley, chopped
1 heaping tablespoon grated Parmesan cheese
1 heaping tablespoon grated Gruyère or Swiss cheese
Salt and pepper to taste
2 tablespoons plain breadcrumbs
4 ounces prosciutto or boiled ham, julienned
Preheat oven to 350°. Bring water to boil in a 6-quart pan. Stir in rice and return to boil. Cook uncovered for eighteen minutes. Drain rice in colander. Pour into large mixing bowl. Dot with 1½ tablespoons of butter, stir, add egg yolks, pinch of nutmeg, parsley, and grated cheeses. Season with salt and pepper. Stir vigorously.
Grease bundt baking pan with remaining 1½ tablespoons of butter. Dust with breadcrumbs. Spoon in half the cooked rice. Scatter julienned prosciutto. Spoon in remaining rice. Press down with wet spoon. Bake for twenty minutes in 350° oven. Remove and let set for five minutes. Invert onto flat serving platter and serve immediately.
RECOMMENDED WINES:
CHIANTI CLASSICO, BARBERA
Â
Riso e Trippa
(RICE AND TRIPE)
SERVES 4
Tripe is the honeycombed white inside of the cattleâs stomach. It is used extensively throughout Europe as an ingredient for soups and main courses. It is a taste I have not acquired, but I include this recipe for the many tripe lovers out there. Enjoy, but please donât ask me to dinner unless youâre also making Risotto al Gorgonzola, my favorite.
1 onion, peeled
1 carrot, peeled
1 rib celery
1 garlic clove, peeled
1 fresh rosemary sprig
4 tablespoons olive oil
1 pound fresh tripe, washed very well in salted water, dried, and cut into small ribbon strips
2 quarts boiling hot beef stock
Salt and pepper to taste
1 cup long-grain rice
¼ cup grated Asiago or Parmesan cheese
Put onion, carrot, celery, garlic, and rosemary into bowl of a food processor fitted with a steel blade. Pulse into a coarse mince. Cook the minced vegetables in olive oil in a 6-quart saucepan on gentle heat for five minutes. Add one quart of hot beef stock and tripe. Season with salt and pepper. Cook covered on moderate heat for 1½ hours, stirring often, adding more stock as necessary. Add rest of stock and rice. Cook, always stirring, for twenty minutes. Pour into serving bowl, sprinkle with grated cheese, and serve.
RECOMMENDED WINES:
CHIANTI RISERVA, BRUNELLO DI MONTALCINO
Â
Riso del Lunedi
(MONDAY RICE)
SERVES 4
Why this rice dish is called âMonday Riceâ I could never discover. It was served to me by my mammaâs godchild, Marietta La Bozzetta, at her home in Reggio Calabria, Italy, on a Sunday afternoon after I had celebrated the noon Mass. I do know it is dramatic in presentation and almost sinfully delectable. I felt that I had to go to confession that evening to Monsignor Caruso at the Casa del Clero where I had my rooms. But after an examination of conscience, I knew that I hadnât committed any sin. This riso was simply a temptation to commit the sin of gluttony.
4 tablespoons butter
2 tablespoons olive oil
1 large peeled clove garlic, minced
2 scallions, trimmed and thinly sliced
14 ounces hot Italian sausage, skinned and crumbled
7 ounces very lean beef, julienned
Salt and pepper to taste
½ cup dry white wine
1 bay leaf
½ teaspoon dry rosemary; crushed
2 tablespoons tomato paste dissolved in 1 cup hot water
4 quarts water with 1 teaspoon salt
1½ cups long-grain rice
2 heaping tablespoons Pecorino Romano cheese,
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