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ITALIAN RECIPES

An Italian Meal For The Week

Risotto with Porcini Mushrooms

Ingredients:

A one-ounce packet dried porcini (25 g, about a packed half cup)
1/2 of a small onion, finely sliced
1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
1/3 cup dry white wine, warmed in a pan on the stove
1 cup (50 g) frehsly grated Parmigiano
1/2 cup (120 ml) heavy cream (optional)
The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon
A bunch of parsley, minced
Salt and pepper to taste

Preparation:

Steep the porcini in a cup of boiling water for fifteen minutes.
Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter.
When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand.

Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally.
About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.

The wine? A light red, along the lines of a Sangiovese di Romagna or a Valcalepio Rosso would be nice.
Serves 4.

Arista - Roast Pork Loin with Herbs

Ingredients:

1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
Salt and pepper, to taste

Preparation:

Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper.

Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
Serves 8 to 10.

Polenta

Ingredients:

1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
2 quarts boiling water (have more handy)
A heaping teaspoon of salt

Preparation:

Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming.

Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary.

The polenta is done when it peels easily off the sides of the pot.
Note: Prepare your polenta exactly as before, but once you've drizzled the corn flour into the boiling water, you cover it with brown paper (I just open up the brown paper bag we get our bread in), clamp the lid on, move to the back burner and turn the heat right down to minimum.

Then, after the statutory 40 minutes, hey presto, your polenta's ready - with no stirring. It will also stay warm for... anyone turning up two hours late for lunch.
Serves 4.

Oranges in Marsala

Ingredients:

6 oranges
2 glasses of Marsala
1/8 pound (50 g) chopped walnut meats
Sugar

Preparation:

Peel the oranges, removing the exterior membranes as well to have live orange pulp. Slice the oranges fairly finely, and layer them in a bowl, dusting each layer with a little sugar.
Sprinkle the Marsala over them, cover them, and chill them in the refrigerator for 2 hours.

Before serving them, sprinkle them with the chopped walnuts.
Notes: I wouldn't serve these with a wine for fear that they would clash with it.

Stewed Onion Soup Recipe - Umbrian Cipollata

Ingredients:

2 1/4 pounds (1 k) very finely sliced onions
1/3 cup + 2 tablespoons (100 ml) olive oil
6 ounces (150 g) tomato sauce
Salt & pepper
Sliced, toasted day old bread

Preparation:

Sauté the onions in a pot with the oil over a low flame, wilting the onions but not letting them brown. Then stir in the tomato sauce, cover, and simmer the pot for at least an hour, checking it occasionally and adding small amounts of water to keep it from drying out.

When the onions are very tender and begin to fall apart, bring it to the table and serve it over the toasted bread.
Serves 6.

Buon appetito!

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