Sorry, this entry is only available in Italian.
Think at these winter days, at the desire of a comfort food. The wonder of a new taste.
And here we are: the recipe of the risotto with Amarone with a waffle of Parmigiano Reggiano will surprise you. The recipe here is proposed by dall’Antica Osteria Paverno, a trattoria in Valgatara, in the heart of the Valpolicella Classica, managed by Lucio and Paola Corradi Perbellini, chef.
Ingredients for 4 people: 350gr of rice, 1l of vegetable stock, 300 ml of Amarone wine, 100gr of butter, 50gr of Parmigiano Reggiano.
The making of: Start toasting the rice with some oil, then pour the Amarone in the pot with the rice and let it fade away.
For the Parmigiano Reggiano wafer, use a hot frying pan and spread over a small amount of Parmesan that covers the entire surface. When you see that the Parmesan has melted, flipped it upside down on a small cup, to give the shape of the wafer. Ensure it makes cool, and in the meantime continue with the preparation of risotto.
Continue with the cooking of the rice, adding from time to time some hot stock, the cooking process will last about 15-18 minutes. At this point you can mix the rice with butter and Parmigiano Reggiano.
Ingredients: lasagna (pasta) 4 sheets, 2 parsnips (or 1 depending by the size), raw beet 1 (if small) or just half if large, 1turnip, jam Pero Misso, Blue Val Maira (or aged blue cheese) 50 grams, sweet gorgonzola, very soft 50 grams, milk 2.5 / 3 dl, ghee (clarified butter) 2 teaspoons, salt, black pepper, ras el hanout 1 teaspoon.
Cut with brunoise way and separately the parsnip, turnip and beet, so the cubes will be very similar in size.
Halve the turnip and add equal weight of beetroot and parsnips. Heat two pans and add ghee (a generous teaspoon per pan). Add in a pan beet greens +, the ras el hanout, salt and a pinch of pepper. In the second pan parsnip + turnip, salt and plenty of black pepper mill. Cook for a few minutes on high heat, then lower and add two tablespoons of water in each pan.
Check the cooking: the vegetables should be cooked but crunchy. Remove from heat and set aside.
Prepare the gorgonzola sauce: melt the Gorgonzola cheese in a saucepan, add the warm milk gradually. Simmer for a few minutes. Keep warm.
NOTE: If you prefer a thicker sauce and creamy you can increase the amount of blue cheese. For me it was enough as I added cubes of gorgonzola more seasoned in the preparation.
To prepare the recipe can be used as an alternative to Blue Valley Maira, other cheeses, such as the Monte Veronese Malga, another interesting Slow Food Presidium.
In a saucepan with plenty of salted water, cook the pasta for pre few minutes.
(For some types of lasagna you can skip this step and cook directly in the pan)
Preparation of lasagna: anoint with ghee the baking sheet, prepare the first layer with the roots and pear sauce, a few drops of jam Pero Misso and chunks of gorgonzola cheese. Repeat until you finish the ingredients. Finally, the last layer and the gorgonzola sauce roots. Pour (after having heated) gorgonzola fondue, making sure to cover well the sheets of lasagna.
Serve to bake the lasagna in without letting it dry. Bake at 190 degrees for 20-25 minutes. Check occasionally that the lasagna does not dry out too much. If add a little hot milk.
Serve immediately accompanied the lasagna with a glass of Valpolicella Ripasso Tenute Salvaterra.