![[Thoughts on the Table – 74] Commercial vs. Domestic Kitchens and Italian Food Knowledge, with Simon Pagotto](https://www.disgracesonthemenu.com/wp-content/uploads/2019/03/tot-simon2.png)
Restaurateur and Italian food ambassador Simon Pagotto is back for another great chat! In the first part of the episode, Simon talks about commercial kitchens and how they differ with respect to domestic kitchens. For instance, he discusses timing, the ... Continue reading
Tag: risotto
Asparagus Risotto with Parmesan Rind
Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are ... Continue reading
Disgraces on the Menu Turned Six – Time to Blow Out the Candles Again!
Another year has elapsed – this blog just turned six!! As usual, I’d like to stop for a moment and look back at the last twelve months of blogging and podcasting. Before I do that, I would like to thank all who have been supporting me by ... Continue reading
Squash Risotto, a Comfort Dish for Winter
Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly? Along ... Continue reading
Radicchio Risotto with Parmesan Rind – Yes, it’s Edible!
Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case ... Continue reading
Saffron Penne
Roasted zucchini and/or shrimp are common additions to saffron-based pasta sauces. This recipe, however, is about the simplest saffron sauce, which is just made of saffron and cream. The fat contained in the cream has the ability to bind with parts of ... Continue reading
Saffron and Leek Risotto
Leeks (‘porri’, in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). When replacing onion for leek in a risotto, the resulting dish is creamier and with ... Continue reading
Rice Demystified – Which Rice Variety is Best for Risotto?
Rice plays an important role in Italian cuisine, especially in the North as the main ingredient of risotto, and may be found in timbales and soufflés. Rice is also an alternative to pasta in soups and salads, whereas rice flour is used to make ... Continue reading
Risotto with Porcini Mushrooms
Risotto is a staple northern Italian dish obtained by toasting the rice in the pan and then slowly adding liquid and mixing until absorbed, for as long as the rice takes to cook. Even though the recipe requires constant stirring, the procedure is very ... Continue reading
