Text 25725, 70 rader
Skriven 2012-06-04 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pizza authenticity
==========================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> I grew up eating very little food of
 HN> Italian origin...in fact the closest we
 HN> came was spaghetti.

Same here. My parents were of English descent, living in a Scottish
and Irish neighbourhood. And in the country. Those factors weighed
heavily on what we ate.

 HN> I had my first real taste of
 HN> Italian when I went home with one
 HN> of my classmates in "A" school.

When we moved to Ottawa when I was 12 we discovered Chinese food
(Canadian-Chinese actually, which is not quite the same thing) after
Dad had take out at an office Christmas party. I didn't have pizza
until first year university. After that came pasta and wine (a good
date dinner in 1969), then Italian-Canadian-other-than-pasta.
Really, it was just 15-20 years ago I learned anything about
authentic Italian regional cuisines. Of course with all the Internet
food forums, everyone has by now.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Risotto Di Bruscandoli (Hop Shoots Risotto)
Categories: Italian, Rice, Wild, Vegetables, Cheese
  Servings: 4

      1 lg bunch of bruscandoli
    300 g  Rice, Vialone Nano or
           Arborio
    1/2    onion
      1 l  Broth
           butter or olive oil
           Parmesan cheese

Bruscandoli are the end tips of the hop plants. This plant can be
found easily in the Venetian countryside. This risotto can only be
made during April since this is the time when hop shoots are young
and tender. This is a very old recipe from the Venetian region; feel
free to substitute other shoots. 

Rinse and chop in small pieces the hop shoots. Then saute for few
minutes in a large pan with a little bit of oil. Remove from heat.

Place the butter in a sauce pan and melt it. Add the rice, saute for
a minute, add the shoots and a bit of the broth. Stir and slowly
start adding the the broth waiting every time for it to be absorbed
by the rice. Keep stirring the rice until it is cooked through. Turn
the heat off, add a little bit of butter and a good spoonful of
Parmesan.

This risotto must be quite smooth and not dry. Serve hot.

From: Www.Cookinvenice.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... It could be the best thing since the invention of the donut.

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