*** Alfredo's Recipes  ***


**** souces and dressing***

Pesto di Fava Beans

Of Ligurian origin, this particular version of pesto comes from the Western part of the Ligurian coast stretching from Genoa to the French border. It is served as dressing for boiled meats

a handful of fresh or frozen fava beans
2-3 leaves fresh mint
3-4 cloves garlic
1 cup extra-virgin olive oil Azienda Rollo Letizia

Pod a handful of fresh fava beans removing the cuticle. Put them in a mortar with 2-3 leaves of fresh mint and 3-4 cloves of garlic. Pound well while adding extra-virgin olive oil with normal pesto. Add salt to taste....and Buon Appetito from Alfredo


Puntarelle Salat with Anchovy Dressing

2 lbs. puntarelle
1 lemon
2 cloves garlic
3 anchovy fillets or paste
3 oz. olive oil Paesano enfilter
salt and pepper

Let the puntarelle soak in cold water for half an hour.

In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper. Drain the puntarelle, place them on a large bowl, toss with the sauce, and serve.....Buon Appetito from Alfredo


Fonduta di Tartufo

8 oz. Fontina Mauri
2 cups milk
4 egg yolks
8 oz. butter
 fresh white truffle or Black truffle you can used frozen or carpaccio di tartufo

Cut Fontina cheese in small cubes, drop it in a double boiler and add half of the milk. When the cheese starts melting, add a pinch of salt and stir constantly.

In the meantime, warm the rest of the milk in another saucepan. Add the beaten egg yolks, the butter and stir. When the mixtures of Fontina and milk are creamy enough, combine them together. Stir constantly to obtain a creamy thick mixture

Fonduta can be used either by itself or as a dressing for fresh pasta , such as scialatielli, cavatelli, tortelli or Riso Vialone Nano IGP....Buon Appetito Alfredo

*****************  **

Risotto (Basic Recipe)

The word risotto refers to rice that has been toasted briefly in a soffritto and then cooked by gradually adding boiling broth or water and mantecato (adding butter and Parmigiano). Remember that rice suitable for risotto absorbs a quantity of liquid three times the weight of the rice itself. To cook risotto it is preferable to use a medium-height, heavy saucepan with a rather large bottom so that the flame can spread underneath.

4 oz. butter
6 tbs. Parmigiano Reggiano
1 medium-size onion, finely chopped
1 1/2 qts. broth
12 oz. Vialone Nano IGP or you can used Carnaroli rice

Brown the onion in 1 oz. butter. When the onion loses its crunchiness (do not let it brown) add the rice and toast gently over a medium heat, stirring frequently with a wooden spoon until the rice absorbs the fat and becomes flavored. Then pour a ladle of boiling broth into the pot. If the recipe requires some dry white or red wine, add it first, let it almost completely evaporate, and then add the broth. Continue to stir - but not too frequently - and gradually add more broth as the rice absorbs the liquids. It is important to keep the rice simmering constantly, so dose the amount of broth wisely as you add it to the rice. When the rice is cooked al dente, turn off the heat. Add butter and grated Parmigiano, let stand, covered, for a couple of minutes, so that the rice finishes cooking. Serve immediately.

Note 1:
Risotto should not be too dry but lightly creamy, and each grain of rice should be fluffy. The broth used for risotto should always be rather light and clear, most often made from chicken or veal. The ratio of broth to rice for risotto is 1 part rice to 3 parts broth, more broth or hot water for boiled rice. For risotto use only imported fine Italian rice such as our Vialone Nano IGP melotti, or Carnaroli Melotti  since it is less rich in starch and therefore more suitable for this preparation.

Note 2:
Risotto can be made with various ingredients such as meat, fish, vegetables, game, etc. Some of the most suitable vegetables are asparagus tips, green peas, beans, radicchio leaves, artichoke hearts, leeks, zucchini, fava beans, and mushrooms. Chicken liver, and quails are suitable for meat-based risotto. For fish-based preparations, the most common ingredients are mussels, clams, shrimp, baby cuttlefish, scampi, swordfish, crayfish and lobster.

Note 3:
Risotto recipes are often named after the ingredients used, for example risotto con piselli (with green peas), risotto agli scampi, risotto with radicchio. risotto ai funghi, risotto alla milanese (w/saffron),risotto al tartufo, risotto ai 4 formaggi,  risotto al nero di seppia
(nero di seppia) or call me for more sugestions...

Note 4:
Parmigiano is never added to risotto with fish or shellfish. There are some exceptions, however, depending on personal taste.

Buon Appetito from Alfredo Martorella


Bucatini di Gragnano Alle Sarde

 fennel pollen
1 onion, diced
1 tbs. tomato paste
1 tbs. olive oil Partanna
4 salted anchovies, boned
1 tbs. tomato paste
1 lb. sardines, cleaned and boned
1 tbs. raisins
1 tbs. pine nuts
saffron threads
1 lb. bucatini di Gragnano
salt, pepper

Add the sardines, the browned fennel, raisins, pine nuts, and a few threads of saffron. Cook lightly for 5 mins, adding some of the fennel's cooking water if necessary. Add salt to taste. Bring the rest of the fennel's water to a boil and use it to cook the bucatini. When al dente, drain and mix in the sauce. Serve hot  and....buon appetito from Alfredo


Spagetti alla Chitarra al Pecorino 

1 lb. spaghetti alla chitarra di Gragnano
3 oz. grated Pecorino Romano cheese
  1 tbsp. peppercorns
1 tbsp. Azienda Rollo extra virgin olive oil
salt to taste (very little)

Cook the spaghetti alla chitarra in a large pot of salted boiling water, until firm or "al dente." Stir from time to time and add a touch of olive oil to stop the strands from sticking together.

While the pasta is cooking, crush the peppercorns in a mortar, or place in a plastic baggie and crush with the flat side of a chef�s knife. Drain the spaghetti and put in a pan with the heated olive oil. Over a high flame, toss in the Pecorino Romano cheese and the pepper. Serve piping hot. server for 4. and.....buon appetito from Alfredo.





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