Polpette di Finocchietto
Polpette di Finocchietto
wild fennel fritters with pecorino
INGREDIENTS
6c. wild fennel fronds, picked from stems, boiled, squeeze-dried
1 large red onion, finely diced
2 eggs
3/4c. breadcrumbs
1/2c. grated pecorino cheese
1/4c. small dried raisins or currants
pinch of peperoncino
1T wild fennel seeds
sea salt and black pepper to taste
3c. vegetable oil to deep fry
PROCESS
Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.
In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!
Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.
Notes from the Chef:
Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde” dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.
So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.
Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.
Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Pasta with Turnip Greens
Recipes from the Dreams of Imma Tataranni
Orecchiette Pasta with Turnip Greens — Pasta con Cima di Rapa
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
In Italy, every pasta shape has a name that might vary slightly from town to town (or depending on its size) and a sauce or garnish that goes with it. Pasta shapes and even the kind of dough they are made of are regional. In the northern part of Italy, they will make pasta dough with flour and eggs but in the south they will be made only with flour and water. Stuffed pastas like tortellini need the eggs to give them the elasticity to be rolled out thinly and stuffed with a filling, while an eggless pasta dough such as orecchiette, can stand alone.
Depending on their shape, there are sauces that go well with them. Something with a tube like rigatoni or a shell shape like conchiglioni are used to scoop up thick tomato sauces or ragù. The authentic pairings are recommended because they are tried and true — and just make sense. However, most food lovers and chefs often want to think outside of the box and make pasta dishes in their own way.
In the southern Italian region of Puglia and also in Basilicata, where our Imma Tataranni – Sostituto procuratore series is based, the most typical pasta dish you’ll encounter is orecchiette con cima di rapa. Orecchiette simply translates to “little ears” and they are made with durum wheat semola flour or sometimes with an ash-colored flour known as grano arso.
There is the age-old question in translating Italian recipes to English. What exactly is cima di rape? Botanically speaking, it is brassica rapa known commonly as a turnip green. Luckily, you’ll be able to substitute in another bitter green that might be available depending on where you live.
Notes from the Chef:
When sourcing your ingredients, traditionally turnip greens would be used in this preparation. Broccoli rabe can be the best available option if you need to make substitutions.
Making the orecchiette by hand is a true art form here in southern Italy. It will take lots of practice to get the dough to the right consistency and the “little ears” perfectly shaped. If you want to go all out, make the orecchiette pasta by hand, but in a pinch, just use a dry pasta substitute and plan on about 100g (about 4 oz.) of dry pasta per person for a first course dish.
I opted to purée a small portion of the greens with an immersion blender with additional olive oil to give the sauce a bit of a creamier texture and also finish the dish with a bit of grated cheese although these are not necessary or typical steps. Also, a cube of good quality butter at the end can be a great addition although southern Italian purists will frown upon this as well. Sometimes a toasted breadcrumb will be sprinkled on top for an extra bit of crunch.
RECIPE: Pasta with Turnip Greens — Orecchiette con Cima di Rapa
Serves 5
Ingredients:
500g dry or fresh orecchiette pasta
3 bunches of cima di rapa or broccoli rabe (about 6 c. of greens), washed and chopped
2 oil-preserved anchovy fillets
high-quality extra virgin olive oil
1/2 c. grated pecorino cheese
sea salt
black pepper
optional peperoncino dried chili pepper, to taste
Handmade pasta:
4c. durum wheat semola flour
1c. warm water
Process:
Handmade orecchiette:
Place the flour directly on a flat surface or in a large mixing bowl. Make a well in the center and add about half of the warm water (as hot as you can handle) to begin. With a fork or your fingertips, begin to mix the water into the edges of the flour without breaking the outer wall of your well. Gradually incorporate the flour into the center well until all of it has been added. If you need to add more water, just add a little bit at a time. The strong dough should start to come together into a mass but not be sticky at all. This pasta recipe will require some kneading so do a little light stretching and get to work. Keep kneading until you have a firm dough that has only a bit of elasticity. It will be much tougher than a Northern Italian-style dough that is made with eggs. Wrap in plastic wrap and rest for 20 minutes to one hour.
Cut the pasta dough ball into quarters then roll out each piece into a round log. Using a butter knife, slice the pasta into 1/2-inch coins, like you would do with gnocchi. For each piece, hold your knife firmly and drag the rough end of the blade over each piece to stretch it out into an oval. The torn ridges that appear on the inside will get flipped over your thumb to the outside of your “little ear” shaped cup. These are the flavor-savors that will help orecchiette pasta pick up the sauce. Lay the orecchiette in a single layer on a kitchen towel lined tray and let them dry for 45 minutes to 1 hour.
Bring a large pot of heavily salted water up to a boil for the cima di rapa. We’ll be using the same pot to cook the greens and then the pasta. If you let it boil down for too long between batches, add additional water and bring it back up to a boil for the pasta. If the water gets too low, it will become overly salty, so it’s best to work quickly or make sure you fill it back up with additional unsalted water before cooking the pasta.
Blanch the greens in the water for a few minutes until they become a bright green color and the stem parts are tender. Strain the greens out of the water with a kitchen spider or slotted spoon but do not discard the water. Place the greens into a warmed sauté pan with two tablespoons of extra virgin olive oil over medium heat. Toss lightly and check the seasoning and add some cracked black pepper and optional peperoncino hot chili flakes. Add the oil-preserved anchovies (or skip this step) and let them melt into the oil and cook with the greens. At this point, if you want to puree any of the greens, this will help make a saucier dish but as noted above, southern Italian purists will certainly not be doing this step. If using dry pasta, turn off the heat under the greens while the pasta cooks since it will take much longer than a freshly made pasta.
In the pot of boiling water, carefully add all of orecchiette at once. Give it a very light stir and let it boil until al dente. Fresh pasta will only take a few minutes to cook while a dry pasta can take anywhere from 6 to 15 minutes. Check the package first, and subtract one minute for ideal cooking. Check it with a sample taste and cook a bit longer if necessary. The general Italian rule for cooking pasta is that you never throw away all of the water by dumping the pot into a colander over the sink (unless there is a bowl underneath to catch some of the run-off). Always save a little bit of the cooking water just in case you need to add it back into the sauce. The starches released from the pasta while cooking can help thicken up your sauce.
Place the strained orecchiette into the sauce pan with the greens. Toss to coat evenly and add additional extra virgin olive oil and a splash of cooking water to finish the dish. Serve immediately and top with a bit of grated cheese. Pecorino, parmigiano or can work well with this dish, but be careful with your seasoning because the cheese will add another layer of saltiness. Buon Appetito!
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Oven-Baked Lamb and Potatoes
Recipes from the Dreams of Imma Tataranni
Oven-Baked Lamb and Potatoes — Agnello alla Lucana
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Whether we’re right in the middle of a big meal or thinking of the next dish we want to cook up, food plays a central role in conversations all over Italy, and most likely in your families as well. Agnello al forno, a roasted lamb recipe, is mentioned in the dreams of Imma Tatarrani that she describes to Alessandro Vitali in season 1, episode 6.
The region of Basilicata in southern Italy, where our Imma Tataranni program is based, was known by the name Lucania during the years 1932 through 1947. You’ll be able to recognize recipes from this region will often be described “alla Lucana”, meaning that they are going to be cooked in the style of this area.
We are using a fresh white breadcrumb known in Italy as “mòllica” which comes from the center of the bread and not the outer crust. Feel free to use any breadcrumbs you can get your hands on or omit this step completely to make a gluten-free Celiac-friendly version and it will be just as tasty.
Test out our comforting southern Italian Agnello alla Lucana recipe this winter while you catch up on the full first season of Imma Tataranni – Sostituto procuratore on MHz.
RECIPE: Oven-Baked Lamb and Potatoes — Agnello alla Lucana
Serves 4
Ingredients:
8 lamb chops and ribs, two pieces per person
2 small red onions, peeled and thinly sliced
1 lb. potatoes, peeled and roughly chopped/sliced
high-quality extra virgin olive oil
1/2 c. white wine
4 cloves of garlic, peeled and roughly chopped
1/3 c. breadcrumbs
sea salt
black pepper
fresh rosemary
Process:
In a mixing bowl or roasting pan, marinate the lamb pieces for at least 30 minutes. Toss the lamb with extra virgin olive oil, garlic, rosemary, salt and pepper and set aside. This process can be prepped the night before and left covered with plastic wrap in the refrigerator.
Preheat the oven to 375°F/190°C. Line a roasting pan with parchment paper and start with the pieces of potatoes as a base. Toss with extra virgin olive oil, salt and pepper. Nestle the sliced onions, marinated lamb, garlic and additional fresh rosemary sprigs on top. Drizzle with the 1/2 cup of white wine and an additional dose of extra virgin olive oil. Sprinkle the breadcrumbs evenly over the top of everything and cover tightly with aluminum foil.
Roast the lamb for 30 minutes covered with the foil. Then, uncover and cook for an additional 30 minutes to brown the top. The marinated lamb will slowly cook and release juices to cook the potatoes and onions all the way through and create it’s own juices that will become the sauce.
Remove from the oven and check the doneness of the meat. Depending on the size of the pieces, it might need additional time in the oven, especially if you substituted a larger cut of lamb like a boneless leg or lamb shank. The breadcrumbs will make a nice crust on top. Serve right away with a bit of the pan juices.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Fava Bean Purée with Bitter Greens
Recipes from the Dreams of Imma Tataranni
Fava e Cicoria — Fava Bean Purée with Bitter Greens
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Here’s another dish from the dreams of Imma Tataranni. In season 1, episode 6, Imma fires off an extensive list of dishes from her recurring dream and of course this classic southern Italian staple was included. Fava e cicoria is a traditional, economic and simple dish. This extremely flavorful recipe is a guaranteed crowd pleaser. It can be served as a contorno side dish or even as a delicious and hearty vegan starter with some toasted bread.
Fava e Cicoria is a smooth broad bean purée topped with sautéed chicory, typical all over the regions of Basilicata and Puglia. If you’re having trouble finding chicory, try substituting with any kind of leafy greens. Dandelion greens, escarole, Tuscan kale or even radicchio will work well in a pinch.
When making a dish like this with such few ingredients, it is important to use the best quality products you can find. A new harvest cold-pressed extra virgin olive oil will make a big difference and bring all of the flavors together when you garnish the platter at the end.
Notes from the Chef:
Make sure you buy peeled and dried fava beans, you’ll recognize them split in half and with a light pale yellow color. If they are a shade of deep brown-green, that means they still have the skin on. You do not want to use whole favas with the skin on because it will be tough and the finished purée will be discolored and slightly bitter.
If you want to use fresh fava beans in springtime, this is not traditional but it can be a delicious alternative. Fresh favas must first be plucked from their pod and then each individual bean will have to be peeled before using. Time consuming and tedious, yes — but worth the effort.
RECIPE: Fava e Cicoria — Fava Bean Purée with Bitter Greens
Serves 4
Ingredients:
1 c. peeled and dried favas (broad beans), soaked overnight in water
2 small red onions, peeled and thinly sliced
3 c. chicory greens, washed and stems trimmed
a healthy glug of high-quality extra virgin olive oil
water
sea salt
freshly ground black pepper
peperoncino dried chili pepper, to taste
Process:
After the fava beans have been soaked overnight, drain and rinse off any frothy foam that they might have given off. In a wide soup pot, sauté the onion and optional chili pepper over medium-low heat with at least 4 tablespoons of high quality extra virgin olive oil. Stir the onions and let them “sweat” for five minutes before adding in the fava beans. Coat the beans in the olive oil by stirring first before adding the water.
Cover the bean and onion mixture with enough water to double the quantity in the pot. This can be at least a few inches of water above the level of favas. Bring to a boil, and then lower the heat and let it simmer, uncovered. In the meantime, bring another pot of salted water up to a boil for the chicory greens.
Let the favas simmer and stir them now and again until they breakdown into a hearty stew-like texture. This will take anywhere from 30 minutes to an hour depending on the size of your beans and how high you set the burner’s flame. It’s better to cook them “slow and low” to make sure it does not stick to the bottom of the pan or burn. Once the fava mixture is cooked through, turn off the heat and work on the greens.
Blanch the bitter greens in salted boiling water for a few minutes until they become a bright green color and the stems are no longer tough to bite through. Strain the greens out of the water and place them into a warmed sauté pan with a tablespoon of olive oil over medium heat. Toss lightly and let them burn off some of the extra cooking water. Check seasoning, remove from the sauté pan and set aside.
You can adjust the thickness of the favas by straining the larger pieces of beans from the pot before putting them into a food processor to make the smooth hummus-like purée. Include some of the cooking liquid to get the purée to your preferred texture. At this point, add salt to taste. It will probably take more salt than you might think to properly season this dish. Pour the purée into your serving platter and garnish with the double-cooked greens, freshly ground black pepper, additional chili pepper flakes and a healthy glug of high-quality extra virgin olive oil on top.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Deep Fried Hyacinth Bulbs
Recipes from the Dreams of Imma Tataranni
Lampascioni Fritti — Deep Fried Hyacinth Bulbs
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
In this recipe batch, we’re cooking up four recipes pulled from the dreams of Imma Tatarrani. In season 1, episode 6, she lays down therapy-style on the office couch of her Chief Prosecutor and recounts that “For the past few days, I’ve dreamed of something that torments me. I cook the whole morning to make a delicious meal for my husband and myself.” She goes on to describe a comprehensive list of dishes that they stuffed theirselves with. While Pietro is knocked out in a food coma on the couch, she quietly sneaks off to the refrigerator to devour everything else before being caught red-handed by her neighbor.
One of these dishes that you might not be familiar with is “lampascioni fritti”. Lampascioni are grape hyacinth bulbs, traditionally found only in southern Italian cooking. In the regions of Basilicata, Puglia and Calabria, you’ll find lampascioni in the outdoor markets, alimentari delis, or served fried for an aperitivo snack in a homestyle trattoria.
Notes from the Chef:
Since lampascioni are an extremely regional ingredient, unfortunately, they can be very difficult to source. We’ve made some adjustments to make this recipe a bit more internationally-friendly by using a pickled version. These “lampascioni sott’olio” have been preserved and sold in a jar along with oil (usually a mild vegetable/seed oil), garlic and chili pepper that you can more easily order online or possibly find in a specialty Italian grocery store. As a last resort, try substituting the lampascioni with tiny peeled cipollini pearl onions.
If you’ll be using the pickled version, a sprinkle of flakey sea salt will be enough to finish off this antipasto dish. When using fresh pearl onions, maybe add a squeeze of lemon and a sprinkle of salt after they are done frying. Traditionally the lampascioni fritti you’ll find in Italy will be made with fresh bulbs, not the preserved ones.
RECIPE: Lampascioni Fritti - Deep Fried Hyacinth Bulbs
Serves 4
Ingredients:
1 c. lampascioni
1 bottle of ice cold beer, or substitute with sparkling water
1 c. flour
12 oz. vegetable or seed oil to deep fry
sprinkle of salt
Process:
Prep the pickled lampascioni by straining them from the oil and blotting dry on a paper towel. Discard any additional garlic or chili peppers that might be in the jar. Start by heating the frying oil in a wide sauce pan over medium-low heat. It should not be so hot that it starts to smoke, we want to deep fry the lampascioni so make sure there is enough oil that they will be able to float in the oil and not sit at the bottom of the pan. This helps to make a healthier and crisp product, because the lampascioni will get a golden crust but not absorb too much additional oil. More oil in the pan actually makes for a less greasy fried product.
While the oil heats up, start with the beer batter. In a mixing bowl, add the flour and begin whisking in the cold beer. Depending on what type of flour you use, the hydration will be vary so just eye-ball it and add enough liquid to make a thick pancake-like batter consistency. Coat the lampascioni in your beer batter mixture then carefully place them into the sauté pan. The secret to deep frying is to shock the cold items in hot oil. After about one minute, gently move them around in the pan to get a crust on all sides. Once they become golden brown, remove with a kitchen spider tool or slotted spoon and let them rest on paper towels or recycled brown market paper. Serve warm and pair with a dry mineral-rich glass of white wine.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Baked Zucchini with Breadcrumbs
Dishes from Imma Tataranni’s Kitchen
Zucchine Gratinate — Baked Zucchini with Breadcrumbs
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Italian side dishes or “contorni” usually consist of sautéed seasonal greens, salads or roasted vegetables that go along with a main course. Generally the vegetables are served after a portion of pasta to help amp up a small serving of grilled or roasted fish or meat.
Fresh zucchini are in season during the summer and fall but if they are grown in greenhouses, they’ll be available all year round, and can be used in a variety of ways whether you want to fry them, shred into crisp salads or roast in the oven. The small green zucchini we will use for this recipe are easy to find in any country but here in Italy they are known as “zucchine genovese”.
Special homestyle dishes frequently pop up in Imma Tataranni’s mystery series. In Episode 4, Imma was at home preparing her suitcase for an out of town work trip to investigate the suspicious death of the Honorable Luigi Lombardi’s lover. Of course Imma’s mother-in-law stopped by the house to make sure her darling son would have food to eat while his wife was away. Always prepared and whip-smart, Imma reassured them both that she had already stocked the fridge with Pietro’s favorites, including a lasagna, some scamorza cheese, an eggplant parmigiana and this Zucchine Gratinate dish.Recipe: Lagane e Ceci
Notes from the Chef:
When selecting produce in your market or grocery store, make sure to pick the straight, slim and dark green zucchini as opposed to the oblong squash-shaped ones; since these will have more seeds and a higher water content. Check that the zucchini are not bruised or scraped in any way. Since you do not need to peel them, make sure they are washed and dried properly before slicing for this recipe.
The grated cheese and breadcrumb mixture contributes to the flavor and texture combination of this dish. Pay attention to how much salt you need to add to the mixture since the grated cheese you use might be salty enough that you do not need to add any more. Taste a pinch of the breadcrumb mixture before breading the zucchini and adjust with salt and pepper if necessary.
RECIPE: Zucchine Gratinate — Baked Zucchini with Breadcrumbs
Serves 4
Ingredients:
6 small green zucchini, cut lengthwise in 1/4-inch slices
1/4 c. extra virgin olive oil
1/2 c. breadcrumbs
1/4 c. grated pecorino or Parmigiano-Reggiano cheese
fresh rosemary, picked from the stem and roughly chopped
zest of 1 lemon
black pepper + sea salt to taste
Process:
Thinly slice the zucchini and toss in a big bowl with the extra virgin olive oil. In a separate bowl, prepare the breadcrumbs with the grated cheese, chopped rosemary, lemon zest, freshly cracked pepper and a sprinkle of sea salt. Coat both sides of the zucchini slices with the breadcrumbs and press the mixture into each piece to form a nice crust. Line a sheet tray with baking paper and coat with a light drizzle of extra virgin olive oil to prevent the zucchini from sticking to the pan. I prefer to use baking paper instead of aluminum foil since the foil tends to rip more easily when scooping the cooked vegetables off when they are finished.
Lay the breaded zucchini pieces close together on the baking sheet without overlapping. Bake the zucchini in a pre-heated oven at 180°C/350°F for about 10 minutes until the outside is well toasted to a golden brown color and the zucchini are cooked all the way through. Serve right away to preserve their crisp texture.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Handmade Pasta with Chickpeas, Garlic and Chili Pepper
Dishes from Imma Tataranni’s Kitchen
Lagane e Ceci — Handmade Pasta with Chickpeas, Garlic and Chili Pepper
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Although most Italians commonly eat dry pasta at lunchtime, a fresh handmade pasta will always be a special treat. In northern Italy, the fresh pasta is made with eggs, which gives it that beautiful bright yellow color and aids in the elasticity to stretch out the dough for stuffed pasta like tortellini. In southern Italy, fresh pasta is typically made only with flour and water. The most common shapes being cavatelli and orecchiette. In most of Italy’s poorer regions, such as Basilicata or Calabria, their traditional recipes come from the “cucina povera” school of thought, always working with low-cost ingredients like beans, vegetables and very limited quantities of meat, eggs and cheese.
The recipe we’re featuring today is Lagane e Ceci, a hearty but exquisite vegetarian and vegan handmade pasta dish with chickpeas, garlic, tomato and chili pepper.
Lagane e Ceci is a regional recipe highlighted in yet another one of Imma Tataranni’s daughter’s noneducational but always entertaining online cooking videos. While Valentina prepares this handmade pasta dish with chickpeas, she checks in with her Nonna for a little background story on the dish. Valentina explains that the Lagane e Ceci is also referred to as the “bandit’s dish” and when asking her Nonna why they would call it that, the lighthearted but blunt reply was merely, “because the bandits ate lagane and chickpeas”. Whether this story is true or not, we’re sure you will enjoy it.
Notes from the Chef:
Cover the dry chickpeas with cold water and let them soak at room temperature overnight. The importance of cooking your own chickpeas (instead of using a ready to use canned version) is that the liquid from the chickpeas will be used instead of broth to help make the sauce for this pasta dish. I also like to take a half cup of chickpeas and puree them in a food processor with a bit of the liquid to add a creamier element to the sauce.
Recipe: Lagane e Ceci
Serves 4
Ingredients:
4 c. finely ground semolina flour (400g)
1 c. hot water
1 c. dried chickpeas, soaked overnight in water
extra virgin olive oil
1 onion, chopped
14 oz. can of whole peeled tomatoes
3 cloves of garlic, peeled and chopped
1 small red chili pepper
black pepper
sea salt
fresh thyme or marjoram
Process:
Begin with the chickpeas since this step will take about 45 minutes. Drain your soaked chickpeas and place them in a large sauce pan. Add cold water until you have twice the volume of the chickpeas and bring to a boil. Turn the heat down to a simmer and let the chickpeas cook for about 45 minutes until tender.
While the chickpeas cook, start working on the pasta dough. On a flat surface, mound the semolina flour and salt. Make a well in the center and add about half of the hot water to begin. With a fork or your fingertips, begin to mix the water into the edges of the flour without breaking the outer wall of your well. Gradually incorporate the flour into the center well until all of it has been added. If you need to add more water, just add a little bit at a time. The dough should start to come together into a soft mass but not be sticky at all. Knead the dough, gradually adjusting the flour and water until you have a firm dough that has a bit of elasticity. Wrap in plastic wrap and rest for 20 minutes to one hour.
As the chickpeas finish cooking and the pasta rests, make the sauce for the pasta and bring a separate pot of heavily salted water up to a boil for the pasta. Start by sautéing the onion, garlic and chili pepper on low heat with a few tablespoons of extra virgin olive oil. Stir to make sure the onion and garlic do not burn and continue cooking until the onions soften and become translucent. At this point if the chickpeas are ready, add them into the pot and cover with a ladle or two of the chickpea cooking liquid. Bring it up to a boil and add the whole peeled tomatoes, carefully squeezing each one before adding it to the pot to release the delicious juices inside. Lightly mash the chickpeas with a wooden spoon while cooking so they can slightly break down into the sauce. If you want to puree a small portion, this will also make the sauce creamier. Season to taste with salt and pepper at this point.
Make your rough-cut noodles by hand by rolling out the pasta dough with a kitchen rolling pin. Lightly cover your work area with a sprinkle of flour and divide the dough into four parts. Begin rolling out one small piece of dough as thinly as possible into a long rectangular or oval shape. The beauty of this pasta is that it is not perfect and even a beginner will be able to make a great product. With a sharp knife or rolling pasta wheel cutter, slice the dough into long strips about as wide as your thumb. Toss with additional flour and place them on a flour-dusted kitchen towel-lined tray. Work on the other pieces of dough and check on your pasta sauce and the pot of boiling water.
When the pasta is ready and the water is at a rolling boil, pick up the kitchen towel and carefully pour the fresh pasta into the water. It will only take a few minutes to cook and the pieces of pasta will float to the top. Check that they are perfectly al dente and by using a wide spider or sieve, pull the pasta from the water and place right into your pot with the sauce. Softly stir everything together while making sure not to move the pasta around too harshly. Remove the chili pepper before serving and garnish the dishes with a drizzle of extra virgin olive oil and fresh herbs. Serve right away, pasta waits for no one.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Basilicata-Style Ratatouille
Dishes from Imma Tataranni’s Kitchen
Ciambotta — Basilicata-Style Ratatouille
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Ciambotta is a delicious recipe to pair with meat or fish. It can be served as a side dish or even as a sumptuous topping for bruschetta. Reminiscent of a French ratatouille or Sicilian caponata, this traditional tomato-based cooked vegetable dish is common in the Italian region of Basilicata. It is a versatile recipe that can be prepared with whatever you find available, most commonly made in summertime with colorful bell peppers, eggplant, potatoes and celery. The best part is it can easily be prepared ahead of time and it will taste even better the next day.
Imma Tataranni’s daughter Valentina and her grandmother prepared this dish together for their online cooking channel. While describing how incredible it was going to turn out, Nonna Tataranni mentioned that “when you’re hungry, even roasted stones are good”. Although their freestyle step-by-step instructions followed along the lines of “take the pepper, add the pepper” and vague quantities of “whatever is needed”, we have written up a proper recipe right here for you to follow.
Recipe: Ciambotta
Ingredients:
Serves 4
1 red onion
1 red bell pepper
1 yellow bell pepper
3 stalks of celery
4 small Yukon Gold potatoes
2 eggplants
14 oz. can/jar of tomato sauce
2 sprigs of fresh basil
Process:
Start by chopping all of your vegetables. I like to use two different colors for the bell peppers and chop one into small cubes and the other into strips. Slice the celery and onion. Peel the potatoes and rough chop into small cubes and place into a bowl of cold water while you wait so they do not oxidize and turn brown. In a large sauté pan, sweat the sliced onion in extra virgin olive oil then add the drained potatoes since they will take the longest to cook. After about 5 minutes, add the celery and bell peppers and give it a stir.
Pre-heat the oven to 180°C/350°F. While the sauté pan is simmering, dice the eggplant into bite-sized pieces and coat with olive oil, salt and pepper. Bake the eggplant for about 15 minutes until the outside is golden brown and it can still keep its shape. Blot dry on a piece of paper towel to remove the excess oil then set it aside.
Season everything with sea salt and freshly ground black pepper. Cover the pan with a lid and continue to cook the veggies for another 10 minutes until the flavors all blend together and everything has softened up. Add the tomato sauce and simmer everything together for another 10 minutes until it thickens up. Check the seasoning and then stir in the roasted eggplant and fresh basil at the very end. Serve warm or at room temperature.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Baccalà con Peperoni Cruschi
Dishes from Imma Tataranni’s Kitchen
Salted Cod with Crunchy Sweet Red Peppers
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Baccalà con peperoni cruschi is a roasted salt cod dish served with sweet red peppers, parsley and olive oil. Imma Tataranni’s family always has food on their minds, especially when it comes to her daughter Valentina’s obsession with recipe testing and creating instructional clips with her grandmother for her Casa Tataranni online video channel. Although she isn’t the best chef after all, and many of the experiments end up failing, she cooks with her heart — and that is what’s actually important. One of the dishes Valentina and her father Pietro prepare as a treat for Imma is Nonna Tataranni’s baccalà con peperoni cruschi, a traditional dish made here in Basilicata.
Baccalà is used for typical winter dishes served at Christmastime in Italy. The salted cod fish is dried for preservation but then needs to be soaked for several days before it becomes edible. Peperoni cruschi are dried sweet red peppers typical in the region of Basilicata, where the Imma Tataranni mystery series takes place. They are served fried as chip snacks or used in cooking. Here we will be steeping them in warm water before using them in a roasted salt cod dish. Once the fish is prepped, this dish is quite simple.
Notes from the Chef:
The most important step for preparing baccalà is taking the time to soak it to remove the extra salt. Start by soaking the cod in cold water for at least 8 hours in the refrigerator. After this step, change the water and soak again with fresh water for another 8 hours. Some people recommend doing it at least three times and this process can take a day or two to make sure you get the cod to the right stage before it becomes edible as a main course. Be careful when seasoning this dish with additional sea salt, it might only need a pinch here or there.
Peperoni cruschi might be hard to find but you can order them online through Eataly. A sweet roasted red pepper or even sun-dried tomatoes could be used as a substitute if you can’t get your hands on the real thing.
Recipe: Baccalà con Peperoni Cruschi
Baccalà Ingredients:
1.5 lb. baccalà, soaked and rinsed to remove salt
6 peperoni cruschi (about 2 ounces), seeds removed
extra virgin olive oil
4 sprigs of fresh parsley
black pepper
sea salt
Process:
The dried salted cod used in this dish must be soaked in water to remove the additional salt before it is steamed and then roasted. Follow the instructions in the Chef’s notes above.
Pre-heat the oven to 200°C/400°F. Place the pieces of baccalà in a baking paper-lined deep roasting pan. Pour about one cup of boiling water into the pan and cover tightly with aluminum foil. Place the pan in the oven to steam for about 10-minutes then remove and drain off the water and discard.
In the meantime, remove the seeds from the peppers and chop into bite-sized pieces. Steep the peppers in warm water to rehydrate and soften them. Nestle the pieces of baccalà back into the baking pan and top with the peppers, parsley, a sprinkle of sea salt, black pepper and a heavy-handed drizzle of extra virgin olive oil. Return the pan to the oven uncovered and roast for another 12 minutes until the top browns a bit and the fish is cooked all the way through.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Scaccia Siciliana
Eating seasonally doesn’t just refer to food. The way we drink follows along with the time of year, the weather, and the special reasons to celebrate. This winter, we are stirring up a fresh spin on a gin and tonic cocktail made with a herbaceous sage simple syrup and freshly squeezed tart pomegranate juice.
Read More
Melograno Gin + Tonic
Eating seasonally doesn’t just refer to food. The way we drink follows along with the time of year, the weather, and the special reasons to celebrate. This winter, we are stirring up a fresh spin on a gin and tonic cocktail made with a herbaceous sage simple syrup and freshly squeezed tart pomegranate juice.
Read MoreWELLNESS MERCANTILE: the warmth of sharing meals
“Through my own work as a Reiki Master, Holistic Health Coach and Intuitive Brand Strategist, I have met some incredible and inspiring women in wellness along the way. I wanted to create a platform that celebrates this movement towards a collective consciousness. Through community and connection, The Wellness Mercantile is exploring ways to support each other.”
The Warmth of Sharing Meals
words + recipe by Linda Sarrisimages by Katie June Burton @katiefresca
I started working in the culinary world when I turned 25. Leaving an office job and transitioning into something that really made me happy was a big leap. Two things that I am discovering in my growth as an entrepreneur are that you need to take care of yourself and you need to foster relationships that strengthen you. Freelancers get caught up in the hustle (especially in New York City) oh too often. We have to hunt, search, and scrap for jobs. Every day is different but that is what makes it terrifyingly exciting.
Taking care of yourself could mean a balance of eating well, exercising, positivity and self love. Being my own best cheerleader, even when I think I'm bullshitting it, just keeps me moving forward. Surrounding yourself with strong people who lift you up is the second part; whether it's a mentor, a lover, a partner, a client or a friend -- we can't do it on our own. After cooking school, I was lucky to receive a scholarship that sent me to Sicily and into the hands of my mentor, Fabrizia. But it's no longer luck that keeps the adventure alive, it's the choices I'm making that allow me to build relationships, continue learning and growing.
While traveling in Sicily this fall, I had an opportunity to work the olive harvest in a town called Sambuca di Sicilia. What comforted my heart while being away from home was of course the satisfaction of eating local and seasonally but also the combination of warm Sicilian sun and even warmer people. Whether I was sitting on the ground in the shade of an olive tree splitting a panino and some pomegranates with a farmer or cooking together with friends sharing the meal with their family of perfect little loud Italian children in the comfort of their homes, eating together is a ritual that I love more than any other.
Most of the time, I'm the one in the kitchen but sharing meals or cooking together is the best way to comfort yourself, thank friends, cheer them up or celebrate! I usually save it for date number three with new guys. Risotto is something I make when I need to wash away the winter blues. I can whip it up with items from the pantry and it's always a crowd pleaser. The recipe is simple but requires focus. You need to dedicate your time and cannot be distracted with other things. In this vegetarian recipe, I use broccoli rabe paired with a new harvest Italian extra virgin olive oil and some stinky strong cheese on top. I like to add a squeeze of lemon juice at the end to brighten it up. The balance of bitter greens with high-quality oil and salty cheese are guaranteed to warm your belly.
Linda Sarris is a private chef who splits her time between Brooklyn and Italy. She finds inspiration from her badass female CEO clients and cooking mentors abroad. Linda travels often for research and work-study programs including an upcoming Sicilian food/wine tour with guests from May 6-12. Follow her culinary storytelling through instagram @thecheekychef and lindasarris.com.
RECIPE: Broccoli Rabe Risotto
serves 3
- 1c. arborio or carnaroli rice
- 1 small red onion, finely diced
- 4T extra virgin olive oil
- 1/2c. white wine
- 3c. vegetable stock
- 2 bunches of broccoli rabe, 6c. of trimmed sprigs
- 3T unsalted butter
- 1/2c. parmigiano reggiano cheese, grated
- sea salt and flakey finishing salt
- black pepper
- lemon
- funky cheese like pecorino, taleggio or an earthy castelrosso to finish the dish
Trim tough stems from the broccoli rabe and remove large outer leaves. Add the florets to a pot of heavily salted boiling water, cooking until bright green and softened. Blanch in ice water to stop the cooking, drain and set aside. In a wide flat-bottomed pan, heat the extra virgin olive oil on medium. Add the onion, cooking until softened and translucent. Meanwhile, heat the vegetable stock in a separate pot and grab a ladle. Add all of the rice to your risotto pan and stir to coat with the oil and onions. Toast for a few minutes then add the white wine to deglaze the pan. Sti continuously with a wooden spoon so the rice doesn't stick to the bottom, allow the wine to absorb a little bit into rice and burn off the rest.
Start adding 1 ladle of broth at a time until fully absorbed. Lower the heat to just simmering and always keep stirring. The whole process should take about 20 minutes. Cook to your desired doneness; the rice should stick to your teeth (al dente) but not feel too crunchy. Stir in the broccoli rabe for a few minutes just before the rice finishes cooking. Turn off the heat and finish with butter and grated cheese for the "mantecatura" step. Season with sea salt and black pepper to taste. The butter and cheese will melt and make the risotto creamy. Finish with a drizzle of good quality extra virgin olive oil, flakey sea salt and a few bits of funky cheese.
Cheeky's Risotto Notes:
- Measure 1 espresso cup of dry risotto rice per person. It's the perfect amount.
- Chop your onions smaller than the size of the rice.
- Wine, olive oil and salt are very important. Don't skimp on quality.
- Serve right away; both risotto and pasta waits for nobody.
valentine's cooking lesson with GRANA PADANO
I've been teaching classes at The Brooklyn Kitchen in Williamsburg for the last 10 months. Last night we hosted a special hands-on italian cooking lesson sponsored by GRANA PADANO cheese. Here is my recipe for a valentine's themed beet risotto. Buon Apetito e Buon Amore!
Beetroot Risotto with Grana Padano Frico (serves 8)
3 c. rice for risotto - either carnaroli or arborio (80g per person)
2 large white onions, small dice
3 Tbsp. extra virgin olive oil
1 c. white wine
7 c. vegetable or chicken stock, hot
4 large red beets, scrubbed clean
8 Tbsp. unsalted butter, cut into cubes
2 c. Grana Padano cheese, grated
sea salt
black pepper
1 candy-cane or golden yellow beet, raw but scrubbed clean
Roasting beets
Preheat oven to 425 degrees F. Rub the beets with olive oil then wrap up in packets of aluminum foil. Place on a baking sheet and cook for 45 minutes-1 hour depending on their size until a knife can easily pierce through. Open packets to let steam out. While wearing plastic gloves, rub the skins off with paper towels.
Grana Padano Frico (makes approximately 20 pieces)
1/2 lb. Grana Padano cheese
freshly ground black pepper
1 bunch of fresh thyme, washed and picked
Preheat oven to 375 degrees F. Line a sheet tray with a piece of parchment paper then grate cheese into small piles without touching each other about 2 inches wide. Grind black pepper and sprinkle a little bit of fresh thyme leaves over each pile. Bake at 375 for 7 minutes until cheese melts and spreads out to form thin cheese chips. Remove the oven and cool to room temperature. Carefully remove frico from the tray without breaking and use as a garnish. Reserve the rest of the picked thyme for the risotto.
Beetroot Risotto
In a dutch oven or wide skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and sweat until softened and translucent. Stiring continuously with a wooden spoon. Meanwhile, heat the vegetable stock in a separate pot equipped with a ladle. Bring stock to a boil then turn it off. Add all of the rice to your risotto pan and stir to coat with the oil and onions. Toast for a few minutes then add the white wine and deglaze the pan. Scrape the rice from the bottom of the pan and allow the wine to absorb into rice and burn off.
Lower the heat to just simmering. Next, we start adding a little bit of broth at a time. Add 1 ladle of broth to the rice and stir continuously until the liquid is absorbed. It's important to keep stirring and not be distracted with other things. As the rice soaks up the liquid, add another ladle and repeat as needed. The whole process should take about 20 minutes but you can check by tasting a grain of rice every now and again. Add the chopped red beets to the risotto about half-way through and continue cooking the rice. The rice should stick to your teeth (al dente) but not feel hard. It will be tender as the risotto becomes creamy.
When you reach the desired doneness of the rice, turn off the heat and finish with butter and grated cheese for the "mantecatura" step. Stir in the butter cubes and make sure they melt all the way through. Finish with grated cheese and stir to combine into a nice creamy risotto. Season with salt and black pepper to taste. Serve immediately and garnish with paper-thin sliced raw candy-cane or golden beet, the Grana Padano frico and fresh thyme.
