Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.
The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual
Roast Turkey….
Risotto alla Campagnola
(Risotto with Ceps and 5 Cheeses)
Ingredients for 6 portions:
– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)
Ingredients for 6 portions:
– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper
Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.
Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.
Serve at once.