The first time I saw the flower sprouts was last week when I opened my weekly veggies box delivered in front of my door by Eatgrim.
These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe.
These biscuits, from the town of Matera, Southern Italy, are also known as Friselle. This recipe is from my cousin’s grandmother, Carmela, who used to prepare them for her grandchildren. It features smooth dough that becomes an especially crunchy cookie outside, while maintaining its softness inside.
They are usually served with an Italian dessert wine like Vin Santo. Fill your shot glass once the biscuits are ready for dunking!
This week our sweet and dear friend Alessandra, who is also an excellent and refined cooker, shows us how to prepare the Tomato risotto.
Do you want to introduce yourself, telling us where you are originally from?
Hi there, my name is Alessandra, I am Italian, although… my mother was half Swedish and half Hungarian and I was born in Cile and grown up in several different countries.
Talking about food, what’s your favorite Italian recipe which you prepare often and easily?
I am not a pasta person, I like it but … well, I prefer rice, in all its variants, Italian or not. But I have 4 boys at home, and if I am depriving them of pasta it has to be risotto!
I have never been a lover of Risotto with Tomato sauce, which is an aberration compared to Pasta and have never done it at home. I have always prepared risotto with mushrooms, or saffron or zucchini or … any variant you might think of, so imagine my surprise when while living in Jerusalem at the beautiful Colony Hotel – whose restaurant is the best in the city – my husband chooses to order “risotto al pomodoro”!!!!
Of all great choices in the menu, risotto al pomodoro????
I was speechless….
But then the dish arrived, I must say it looked nice with the basil leaves on the top and that final finishing of just a bit of olive oil… still I was not convinced.
Then Lio (my husband) took the first bit and his eyes light up… it was delicious!
I tasted it reluctantly and was astonished, it was really good!!! We debated all dinner how to reproduce it and a few days later I made it and discovered that it was really easy.
Since then I make it very often and my older sons are also doing it for their friends at the university abroad, it has been quite a success!
It is super easy to prepare, 20 mins tops and its ready, but it requires you full attention. For those 20 mins you have one job and one job only: stir the rice!