Posted by on Jan 5, 2012 in blog | 1 comment

BASIC RISOTTO:

Sweat 1/2 minced white onion in 2tbsp of Bertolli Classico Olive OIl, add 2 handfull of Arborio rice and cook on low fire for about 3 minutes till the rice did absorb all the oil, add room temperature chicken stock just enough to cover the rice. bring to medium boil, add a pinch ( 3 finger ) of Salt and a pinch of pepper.
Once the rice absorbed all the Stock repeat with more stock, youll probably need to repeat this 3/4 time depending on the power of your fire. When rice is cooked but still al dente, add 2 tbsp of butter and 2 handfull of ParmesanCheese and stir vigorously.

BASIC TOMATO SAUCE

Caramelized 1/2 minced white onion and 5 smashed garlic cloves on low fire in a little bit of Extravirgin Bertolli Olive Oil, add about 4 cups of canned tomato smashed, bring to boil and keep cooking till all the tomato water is reduced, drizzle again with EVOO and add several leaf of Basil previously chopped with your hands, season for salt and Pepper

PUTTANESCA SAUCE

To the just learned tomato sauce add 1/2 red onion minced, 2tbsp of cappers, 1/2 cup Pitted Kalamata Olives, 1 pinch of chili flakes, 10/12oz of diced tuna filet and 1 cup of white wine, bring to boil till the wine is fully reduced and the tuna is cooked, store or serve.

CAPPONATA OF EGGPLANT

Cook in 1 cup of EVOO on low fire 1/2 diced red onion, 1 diced big eggplant partially skinned, 1 cup of pinenuts, 1 cup of diced celery, 5 cloves of Garlic, 1 cup pitted green olive sliced in cirlces till all the vegetables are nice and caramelized add 2 tbsp of Brown Sugar, 1/2 cup of red wine vinegar and reduce completely, add 1/2 cup of broth, cook on low till completely reduced as you mix and incorporate 1 big spoon of tomato paste and stir till evenly incorporated, Add fresh basil at the end.

PESTO

In a food processor mis 1.5 cup of EVOO with 1 lb of basil leas, 1 cup of pinenuts, 5 garlic cloves and 2 handfull os parmesan, pinch of salt and pepper, keep blending till reache desired consistency