Tag: Florence

Parmesan Basket With Risotto or Rice

Parmesan Basket With Risotto or Rice

This is a very special, yet very simple recipe, I got from my brother-in-law Billy Kelley, who spends several months each year in Florence, Italy. He isn’t a cook. He’s an artist who paints in his studio all day and then goes out to eat in some of that city’s best restaurants.

A few years ago he brought me back a small booklet from Trattoria del Carmine which contained several recipes including this one. They filled the parmesan cheese basket with a yellow squash risotto. Here I stuffed it with a plain risotto made with onions and celery. You could also use this risotto or use this recipe as a guide for your own risotto.

You could use a light rice dish too. Just be sensitive not to overpower the crisp tangy taste of the parmesan cup. Be creative. Use your imagination. What else could you fill this with?

Parmesan Basket With Risotto or Rice

March 21, 2012

By:

Ingredients
  • Imported parmesan cheese. Parmigiano-Reggiano is best. (Don’t skimp here. I once tried using the cheese they sell in a jar at the supermarket and it didn’t work. The cheese would not melt and it made me wonder if it was cheese at all.)
  • Equipment: A nonstick frying pan.
Directions
  • Step 1 Warm up the nonstick frying pan.
  • Step 2 Sprinkle a tablespoon or two of the cheese in a circle in the hot pan.
  • Step 3 Let the cheese melt until it becomes an intense yellow color.
  • Step 4 Detach the sheet of cheese with a spatula and place it flat over a small cup or 2-3-inch ramekin. Poke it down into the cup or ramekin with your index finger to give it a bowl shape.
  • Step 5 Once it cools, remove it from the cup or ramekin. Put it on a plate and fill it with risotto or whatever you decide will work.
The Best Ribollita Soup Recipe

The Best Ribollita Soup Recipe

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This is one of my most requested recipes. Also known as “Tuscan Bean Soup,” it is a real crowd pleaser. I’ve tripled this recipe and fed nearly 50 people with it at our annual Christmas open house party.

 

Bowls filled with vegetables
There’s a lot of chopping required to make this soup. Using a food processor makes it easier and quicker.

 

It’s an Italian vegetable soup, with a jolt of meat. I got this recipe from the Barefoot Contessa, but incorporated a few short cuts so you can make this in about 1 1/2 hours. There are other ribollita soup recipes out there, but trust me, this is the best. I’ve been told this by other Italians.

 

Pancetta in a bowl.
Don’t try to make this soup without pancetta. It’s what gives this soup a deep, smoky, flavor.

 

If you’re not familiar with pancetta, think of it as Italian bacon. You can find it in the deli section at most supermarkets and it comes either as a whole piece, sliced, or cubed. I bought mine as a whole piece and then chopped it up into small cubes. It is made from pork and then cured, but it needs to be cooked before you can eat it.

 

A bowl of Ribollita soup.
Colorful, hearty, delicious and nutritious describes Ribollita soup. Make sure you use sourdough bread too. It’s an essential ingredient.

 

The taste is sweet and a little sour with a punch of heat from the crushed red pepper flakes. It’s a great, hearty soup on a cold winter night.

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Ribollita Soup

December 6, 2009
: About 12
: 1 hr
: 1 hr 30 min
: Easy-Medium

By:

Ingredients
  • 1 large can of cannellini beans (about 19 oz.)
  • 1/4 cup good olive oil, plus extra for serving
  • 1/4 pound diced pancetta
  • 2 cups chopped onions (about 2 onions)
  • 1 cup chopped carrots (about 3 carrots)
  • 1 cup chopped celery (about 3 stalks)
  • 3 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon salt (I always use Kosher as it’s the most flavorful.)
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz.) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 8 cups chicken stock
  • 4 cups sourdough bread cubes, crusts removed
  • 1/2 cup freshly grated Parmesan cheese (preferably the imported Parmesan Reggiano), for serving
Directions
  • Step 1 Heat the olive oil in a large stockpot.
  • Step 2 Add the pancetta and onions. Cook over medium-low heat for about 10 minutes or until the onions are translucent. (Stir occasionally)
  • Step 3 Add the carrots, celery, garlic, salt, pepper, and red pepper flakes. Continue cooking over medium-low heat for about 10 minutes or until the vegetables are tender. (Stir occasionally)
  • Step 4 Add the tomatoes with the puree, the kale, and basil. Continue cooking over medium-low heat for about 10 minutes. (Stir occasionally)
  • Step 5 Rinse the cannellini beans under cold water. Puree half of them in a food processor with about 1/2 cup of water.
  • Step 6 Add pureed beans to the soup. And then add the remaining half of the whole beans. And stir.
  • Step 7 Add the eight cups of chicken stock.
  • Step 8 Bring soup to a boil and then reduce heat and simmer over low heat for 20 minutes.
  • Step 9 Add the bread cubes to the soup and simmer another 10 minutes.
  • Step 10 Serve hot in large bowls. Sprinkle a little freshly grated parmesan cheese on top. And then drizzle a little olive oil over it.