Italian Food: Risotto with Lard, Apple and Rosemary

My friend  teach me how to prepare this Italian Risotto that is particular for the contrast between the sweet taste of the apple and the tasty/spicy taste of the lard. To better appreciate the taste of this risotto I prefer to use the vegetable broth instead of the one prepare with meat. I used a well matured apple and the lard from Colonnata that is the most famous type of lard in Italy.

Need:
400 g of Rice
120 g of Lard
1.5 Apple
30 g of butter
Rosemary
Half a Onion
1 Glass of white wine
Vegetable broth: carrot, potato, onion, celery, salt

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes

WINE: Cabernet Sauvignon (White Wine)

PREPARATION
First preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 35-40 minutes. If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 12-15 minutes. 



Wash, peel and cut the apple in pieces. 

Omelet with Zucchini, Salami and Fontina Cheese

Omelet with Zucchini is very popular in Itali. Its an Italian food.
Here the preparation of omelet with zucchini made in a different way from the classical one where you mix everything before and then cook. In this case I first cooked the zucchini then I add the beaten eggs and in the top I put pieces of Bergamasco salami and Fontina cheese. In this way you can appreciate and taste every ingredient that you use. What I like more is when the pieces of cheese are not completely melted and this you can decide at the end of the cooking, but if you want the cheese completely melt you can cover the omelet with a lid for some minutes.

Need:

=6 Zucchini
=5-6 eggs
=5 slices of Bergamasco salami
=85 g of Fontina cheese
=Salt
=Black pepper
=3 Tablespoons of extra virgin olive oil

PREPARATION TIME:  
12 minutes

COOKING TIME:25-30 minutes

WINE: Chardonnay Doc (White Wine)

PREPARATION:
=Wash the zucchini and cut them in thin slices. Preheat the extra virgin olive oil in a large pan add the zucchini and let them cook for about 16 minutes stirring time by time.

=While the zucchini are cooking, prepare the eggs, the bergamasco salami and the Fontina cheese.

=In a bowl place the eggs, sprinkle with salt and black pepper and beat them.


=Cut the Bergamasco salami in slices and then in pieces and cut also the Fontina cheese in cubes. When the zucchini are ready, pour on them the beaten eggs in order to cover all the zucchini,

=and then add the Bergamasco salami and the Fontina cheese.


=Let the omelet cooked for about 16 minutes, during the cooking make small holes in the middle of the omelet in order to let the eggs to cook completely.

=If necessary at the end of the cooking cover with a lid for some minutes in order to melt completely the cheese. Serve it hot.

Italian Food: Pizza with Zucchini and Yello Pepper

 Pizza with Zucchini and Yello Pepper is a very popular Italian Food. Today i give you how to make it.
A delicious combination in summer time. The vegetable that I like the most for pizza are zucchini and peppers, in this case I used a green zucchini and a yellow pepper. Very good on pizza are also the grilled aubergines and the grilled carrots.

Need:

=90-100 ml or 1/3 cup of tomatoes sauce.

=Salt.
=Oregano.
=1 Yellow Pepper.

=1 Zucchini.

=100 g or 3,5 oz of mozzarella cheese.

TIME: 

=12 Minutes

COOKING TIME: 

25-30 minutes

PREPARATION:

=Prepare and stand the dough for pizza. Prepare the tomatoes sauce with a little bit of salt, oregano and the extra virgin olive oil. Cut the mozzarella cheese in small cubes.

=Spread the tomatoes sauce and add the small cubes of mozzarella. 

=Bake the pizza at 260 C or 482 F for 14 minutes. In the mean time wash the pepper and the zucchini and cut them. Cut the pepper in long stripes and the zucchini in thin slices. Then grilled the vegetables.

=After 14 minutes, remove the pizza from the oven and place on it the grilled pepper and zucchini.

=Sprinkle with oregano and put again the pizza in the oven and continue the cooking for other 12-15 minutes Serve hot.

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Italian Food: Spelt Salad with Basil Pesto and Cherry Tomatoes

Today i give you how to make a Italian Food as like Spelt Salad with Basil Pesto and Cherry Tomatoes. A fresh Italian Salad for the hot summer, you need only: spelt basil pesto and fresh cherry tomatoes. The preparation of this Italian salad is very easy and fast and you can also prepare it in advice and keep in the fridge. You can prepare it in the morning for the dinner or the night before for the next lunch, in this way the salad it will result very tasty and all the flavors will be well mixed.

Need:

320 g of Spelt
3 Tablespoons of Basil Pesto
12-15 Fresh Cherry Tomatoes
Salt

Time 

 : 20 minutes

Wine:

 Sangiovese (Red Wine)

Preparetion:

Boil the spelt for about 20 minutes in salted water.

Drain the spelt and let it cool down. If you want to eat it immediately you can put it in the fridge so it will cool down faster. In the mean time wash the cherry tomatoes and cut them in slice, keep one or two tomatoes  entire to use on the top of the salad. When the spelt is cold add the basil pesto and the slice of the cherry tomatoes, mixed all together. Serve cool with an entire cherrys on the top.

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