Italian for Beginners Page 30
1 tablespoon butter
1 large zucchini, chopped
4 cups chicken broth
3 tablespoons olive oil
½ white onion, chopped
2 garlic cloves, minced
1¾ cups Arborio rice
½ cup dry white wine
2 tablespoons finely chopped fresh mint
½ cup parmesan cheese
Salt and pepper
In a medium saucepan, cook asparagus tips for 2 minutes in boiling water. Remove tips with slotted spoon and set aside.
Chop remaining asparagus into smaller pieces, discarding the tough bottoms of the stalks. Boil in same saucepan for 12 minutes, until very tender.
In a food processor or blender, puree cooked asparagus with ¼ cup hot water. Set aside. Drain saucepan.
In the same saucepan, melt butter over medium heat and cook zucchini just until softened. Remove and set aside.
Rinse out saucepan, then use it to bring chicken broth to a boil. Reduce to a simmer over low heat.
Meanwhile, in a large saucepan over medium heat, heat the olive oil. Add the onion and cook for 5 minutes until softened, then add garlic and cook for an additional 2 minutes.
Add rice and toss to coat with oil, garlic, and onions, then cook, stirring for 2 minutes.
Pour in wine and cook, stirring constantly, until wine is almost fully absorbed, about 3–4 minutes.
Using a ladle, add about a cup of hot chicken broth and stir continuously until the stock is almost absorbed.
Continue adding broth, one or two ladles at a time, stirring constantly each time, until the liquid is almost fully absorbed before adding more.
After about 15 minutes, begin taste-testing the rice. When it’s tender but still a little firm in your mouth—about 20 minutes after you’ve begun adding the broth (you should have used nearly all the broth)—add asparagus puree and continue cooking about 3 more minutes.
Add the asparagus tips and cooked zucchini and cook for 1 more minute.
Remove from heat, immediately add mint leaves, parmesan cheese, salt, and freshly grated pepper. Stir until cheese melts in.
Serve with white wine; you might even want to try Verdicchio: Cat’s mother’s family comes from the same region as the wine.
SERVES 4–6
Karina’s Panzanella Salad
There’s no better way to use day-old Italian bread than in a fresh panzanella bread salad. This version is quick and simple. Karina serves it during Cat’s farewell dinner in Rome.
INGREDIENTS:
6 cups day-old bread (this is best when bread is slightly hardened and stale), torn or cut into bite-size cubes
½ cup olive oil, divided into two ¼ cup portions
4 garlic cloves, minced
Salt and pepper
2 tablespoons balsamic vinegar
2 dashes garlic powder
6 medium tomatoes, cut into small wedges
12 fresh basil leaves, shredded
1 medium red onion, sliced as thinly as possible
Preheat oven to 400 degrees.
In a large bowl, toss together bread cubes, ¼ cup olive oil, minced garlic, and salt and pepper
Spread bread mixture in an even layer on foil-covered baking sheet.
Toast until crispy, 7–10 minutes. Remove baking sheet and cool.
Meanwhile, whisk together the remaining olive oil, vinegar, and garlic powder. Set aside.
In large bowl, mix the tomatoes, basil, onion, bread cubes, and vinaigrette.
Let stand 10 minutes, toss again, and serve.
SERVES 6
Enjoy!
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