Jan. 19th, 2016

the_cooking_mom: (Default)
I think it was one of the best risottos I've made. И мне и мужу очень понравилось.

 photo 2016-01-18 19.34.45.jpg


1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice


Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Источник: http://www.epicurious.com/recipes/food/views/pea-and-bacon-risotto-351151
the_cooking_mom: (Default)
Приготовила сегодня на ужин. Сама паста мне не понравилась, в остальном ничего, вкусно, свеженько. Грибы хорошо получились и готовится быстро, без возни. Думаю, с другой какой-нибудь коротенькой пастой стоит попробовать и может быть даже бекон добавить.


9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped (брала сухой)
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle (200 гр)
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter


Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.

Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion

Read more at: http://www.foodnetwork.com/recipes/jamie-oliver/pappardelle-with-mixed-wild-mushrooms-recipe.html?oc=linkback

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