Risi e Bisi con Grana Padano DOP
Serves 4 – 6 people
| Ingredients * 500 gr. Fresh peas, shelled * 400 gr Vialone Nano IGP rice * 1 medium onion, diced * 50 gr. Pancetta * 4 oz. of Prosecco DOC * 60 gr butter * 350 gr. Grana Padano DOP grated * Extra virgin Olive oil * Salt and Pepper For the vegetable broth: * 2 onions * 3 carottes * 4 cups water * Pea pods * Salt, pepper to taste ……………………………………………………………………………………………… | Procedure Make the vegetable broth: Dice some onion and carrots to make a mirepoix Add the water and simmer on low until flavourful Salt and Pepper to taste *** Sautee more diced onion with diced pancetta in a pan of olive oil and butter Once the onions are translucent, add the peas Add a ladle of the broth and simmer until cooked Set aside *** Sautee more diced onion with olive oil in a pan until they become translucent Add the Vialone Nano IGP rice and continue to sautée until the rice is toasted De-glase with Prosecco DOC Add broth to cover the rice Continue cooking the rice while adding broth gradually Once the rice is cooked, add sautéed peas, butter and Grana Padano DOP Season and serve. |
Bignè di Asiago DOP
| Ingredients * 1 ½ cup all purpose flour * 1 ½ cup water * 130 gr. unsalted butter * 1 tsp. sugar * ½ tsp salt * 8 large whole eggs * 350 gr. Grana Padano DOP, grated * 350 gr. Asiago DOP, shredded For Frying: Canola oil Thermometer…………………………………………………………. | Preparation Add the water, butter, sugar and salt to a pot and bring to a boil Add the flour and mix with a wooden spoon and cook for 2 minutes Transfer the dough into a mixer and mix using a paddle attachment As the dough mixes add the eggs one at a time Add both the Grana Padano DOP and Asiago DOP cheeses In a separate pan bring frying oil to a temperature of 180°C or 350 °F Carefully spoon the mixture into the oil and fry for 5-6 minutes until golden and cooked through Top generously with grated Grana Padano DOP and cracked pepper. Serve |
