Artichoke Risotto
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Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
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Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Artichoke Risotto


300 grams (approx. 10.6 ounces) of Carnaroli rice
4 artichokes
2 garlic cloves
50 grams (approx. 1.8 ounces) of butter
olive oil
1 quart of broth
parmesan cheese
salt and pepper


Saut the crushed garlic cloves in the oil and half of the butter. Before they are browned, take them off the heat and add the thinly-sliced artichokes. Let the artichokes cook slowly, adding a little broth as needed. When the artichokes are cooked, add the rice. Allow it to brown slightly and cook the risotto, gradually adding hot broth. Add salt and pepper to taste. Serve with grated parmesan cheese and the remaining butter.

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