ZUCCHINI AND POTATO MINESTRA (LIDIA BASTIANICH)
Make and share this Zucchini and Potato Minestra (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
- Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
- Pour the strained soaking liquid into the remaining stock.
- Rinse the soaked mushrooms thoroughly to remove any sand/grit.
- Drain the mushrooms well and chop them fine.
- Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
- Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
- If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
- Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
- Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
- Adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
- Cover the pot and simmer 15 minutes.
- Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
- Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
- Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
- Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.
Nutrition Facts : Calories 261.5, Fat 7.9, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1037.1, Carbohydrate 36.6, Fiber 3.1, Sugar 4.2, Protein 10.9
COUNTRY SALAD (LIDIA BASTIANICH)
In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.
Provided by ratherbeswimmin
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
- Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
- Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
- As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
- Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
- Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
- Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
- Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5
TRUFFLE RISOTTO (LIDIA BASTIANICH)
Make and share this Truffle Risotto (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the water in a pot almost to boil; cover and keep it very hot on the stove, near the risotto pan.
- Add olive oil, onion, and 1/2 teaspoon salt in the saucepan and set over medium heat.
- Stir well as the onion starts to heat and soften; stir frequently and cook until it is wilted and just starting to color, 8 minutes or so.
- Pour in the rice all at once, increase the heat, and stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
- Pour in the wine, and keep stirring for another couple of minutes, all around the pan, until the moisture has evaporated and the rice is dry.
- Immediately ladle in 2 cups of the almost simmering water, enough to cover the rice, and decrease the heat.
- Cook, stirring steadily, until the water is almost totally absorbed, 4-6 minutes.
- Quickly ladle in more water to cover the rice, add another 1/2 teaspoon salt, and keep stirring, as the rice swells and releases its starches and a thick creamy suspension starts to form.
- Again, when the water is almost completely absorbed--and you can see the bottom of the saucepan as you stir--ladle in another cup or so of water.
- Remember how much water you add; after incorporating 6 cups (or a bit more) over a period of 15-19 minutes, taste the rice for texture and seasoning--add more salt and/or incorporate more hot water if needed.
- When the risotto is perfectly cooked--at once al dente and creamy--turn off the heat.
- Without delay, drop the butter pieces into the saucepan and stir vigorously to mount--or amalgamate--the risotto with butter.
- Stir in the 1/2 cup cheese.
- For each serving, spoon a mound of risotto into a warm pasta bowl, and immediately shave paper-thin flakes of truffle over the top.
- Serve right away, as the heat releases the aroma of truffle into the air, and dish up the next portion.
Nutrition Facts : Calories 506.1, Fat 23.2, SaturatedFat 10.1, Cholesterol 36.6, Sodium 569.5, Carbohydrate 60, Fiber 2.6, Sugar 2.7, Protein 6.8
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