Mushroom Risotto, creamy mushroom rice

mushroom_risotto

Risotto (read here other news) that favourite of Italian dishes made into a creamy classic can be served with a variety of accompaniment including meat, vegetable, or fish. This is the Mushroom Risotto.

To make you need 1 tablespoon olive oil, 3 small onions, finely chopped , 1 clove garlic, crushed , 1 teaspoonminced fresh parsley, 1 teaspoonminced celerysalt and pepper to taste ,  1/2 cupssliced fresh mushrooms, 1 cup whole milk , 1/4 cup heavy cream , 1 cup rice, 5 cups vegetable stock , 1 teaspoon butter , and 1 cupgrated Parmesan cheese.

To prepare, first heat olive oil in a large skillet over medium-high flame heat. Saute the onion and garlic in olive oil until onion is tender and the garlic is lightly browned.

Remove the garlic and add the parsley, celery, salt, and pepper and cook until the celery is tender. Next add the mushrooms and reduce the heat to low, and continue cooking until the mushrooms are soft.

Pour in the milk and cream into a saucepan and add the rice. Heat until it simmers and then stir in the vegetable stock into the rice 1 cup at a time, until it is absorbed.

After the rice has been cooked, add the butter and Parmesan cheese, and remove from heat.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

fettuccine_alfredo_with_chicken
For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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Angela Lansbury to get Oscar

angela_lansbury

 

British actress Angela Lansbury will join Angelina JolieSteve Martin, and Italian costume designer Piero Tosi on the Oscar stage this year.

 

All four will receive honorary Academy Awards. Lansbury will receive an award for her career achievements, as will Steve and Piero while Angelina will receive the Jean Hersholt Humanitarian Award. The awards honour individuals who have made indelible contributions to their fields.

 

The board of governors for the Academy voted on the recipients last week and the awards will be presented at a ceremony to be held on November 16 at Hollywood & Highland Centre’s Ray Dolby Ballroom.

 

Eighty-seven year old Lansbury has been nominated three times Best Supporting actressOscars. The actress has been acting for 65 years and her latest project was in 2011′s Mr Popper’s Penguins. Piero has earned five Oscar nominations the last being for 1982′s La Traviata.

 

The Hersholt Award is presented periodically to a film industry member for exemplary humanitarian work. Jolie won an Oscar for best supporting actress in 1999′s Girl, Interrupted. She is a special envoy for the United Nations High Commissioner for Refugees.

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Antipasto, open your appetite

antipasto1
Antipasto is the quintessential Italian opener. This serves as an appetiser for dinner and can also be served when entertaining guests.

This recipe serves four and requires 2 cups chopped cauliflower, 4 cups pearl onions, 2 cups chopped red bell peppers, 2 cups chopped green bell peppers, 2 cups chopped celery, 2 cucumbers – peeled, seeded and chopped, 2 cups carrots, chopped, 2 cups vegetable oil, 1 cup black olives, 1 tablespoon pickling spice, 1 cup pitted green olives, 4 cups mushrooms, 2 cups distilled white vinegar, 1 can tomato paste, and 1 1/2 cans flaked tuna.

To prepare first soak cauliflower, carrots, pearl onions, red bell peppers, green bell peppers, celery and cucumbers in lightly salted water overnight. In another bowl boil vegetable oil, vinegar, carrots, tomato paste and pickling spice for 10 minutes.

Cook vegetables and cauliflower in water until cauliflower is tender and crisp. Add black olives, green olives, mushrooms and tuna to the mixture. When cooked remove from heat and refrigerate. When chilled, arrange on a platter and serve.

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San Marino, mountain country

san_marino

San Marino is an enclave microstate in Europe surrounded by the Italian peninsula. Its capital city is the city of San Marino and it has the smallest population of any country in the Council of Europe and it is the third smallest in Europe.

The country sits on the border of the Emilia Romagna and Marche regions of Italy and about 6 and a half miles from the Adriatic Sea.

San Marino has claimed to be the oldest sovereign state and constitutional republic in the world after being formed in September 301. The country is mainly mountainous as it sits in theApennines. There are no major bodies of water.

The enclave is host to one Unesco World Heritage Site – the “San Marino: Historic Centre and MountTitano.”  The climate is Mediterranean and has warm summers and cool winters.

San Marino has is much like that of Italy such as the piadina but it has a very well-known cake known as the Cake of the Three Towers which is a layered wafer cake covered with chocolate. There are also unique dishes and a small wine industry.

San Marino’s music tradition is long and rich. Among the bands from the country are Love Orchestra, a Gian Luca “Luke” Mazza new age music project.

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Arancini, meaty rice balls

arancini

Arancini is an Italian dish said to have originated in Sicily and is typically served in the Sicilian port city of Messina.

The meal is fried, stuffed, rice balls which are coated with breadcrumbs and filled with meat saucetomato saucemozzarella cheese, and peas. Some other variations also include mushroomspistachios or eggplant.

The ingredients include vegetable oil, 2 large eggs, beaten, 2 cups Risotto with mushroom and peas, ½ cup parmesan, grated, 1 ½ cups bread crumbs, salt, and 2 ounces mozzarella, cubed.

For the rice mixture all that is needed is 500g of risotto, chicken or beef stock, 1 tablespoon of butter, 1 medium egg and ¾ cup Parmesan.

To make the risotto melt butter in a large pan add rice and fry for a few minutes. Add stock and stir into the rice until cooked. Leave to cool at room temperature.

Then combine eggs, risotto, parmesan, and bread crumbs. Fold mixture into balls and coat with remaining bread crumbs. Place one mozzarella cube in the centre of each ball.

Add oil to a large saucepan and heat over medium flame, add balls and fry until golden brown. Add salt to taste.

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Tiella, Italian pie

tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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