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Adele Forgione recipes

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
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