Antipasto ~ Appetizer
Insalata Di Radicchio ~ Warm Radicchio Salad
Number of servings: 2
Ingredients
- 2 cups of small dried cannellini beans
- Extra virgin olive oil
- 1 small sweet onion
- A handful of parsley
- 2 oz. of pancetta or prosciutto
- 1 small head of radicchio, rinsed
- Sea salt to taste
- 1 fresh lemon
Instructions
- Start by soaking your dried beans overnight in water.
- When the beans are ready, drain and slow cook beans in a pot of water until soft.
- When the beans have finished cooking, drain.
- In a separate pan, sauté the onion in enough olive oil to cover the bottom of the pan, season with salt and cook until the onion is golden.
- Add the parsley, pancetta or prosciutto.
- Stir and add the beans.
- Add a little water to the pan if it dries out.
- Cut the rinsed radicchio into thin slices and place in a large bowl.
- Add the cooked beans and onion to the bowl.
- Stir.
- Add sea salt and lemon to taste and serve warm.
Secondo~ Second Course
Brasata al Barolo ~ Beef Braised In Barolo
This deliciously satisfying dish hails from the region of Piemonte, especially the area around Asti / Alba where Barolo is produced. You can of course, make this with another similar wine, but making it with Barolo and enjoying it along with a glass of the same is pretty much unbeatable.
Number of servings: 6
Ingredients
- 1 1/2 kg rump roast or topside (in one piece)
- 2 oz pancetta, cut into strips
- 1 carrot, roughly chopped
- 2 ribs celery, roughly chopped
- 1 onion, roughly chopped
- 3 cloves garlic
- Sprig rosemary or thyme
- 1 large bay leaf
- Few cloves, juniper berries, black peppercorns in muslin bag (optional)
- 1 bottle Barolo
- 3 1/2 tbsps butter
- Splash of brandy
Instructions
- Using a small, sharp knife, cut little slits in the surface of the roast and insert the strips of pancetta.
- Place the meat in a large terracotta pot or casserole along with the chopped vegetables, garlic, herbs and the spices, if using, then pour in the Barolo.
- Cover and leave to marinade in the refrigerator for 24 hours, turning the meat every so often to ensure it marinades evenly.
- Once fully marinated, remove beef from wine and spices and pat dry.
- Melt the butter in a heavy casserole dish, and add the meat.
- Brown the beef on all sides over a medium-high heat then deglaze with a good splash of brandy, scraping the bottom of the pan with a wooden spoon.
- Add all the marinade ingredients, bring to the boil then cook for about three hours over a medium heat.
- Once cooked, remove meat from pan and keep warm.
- Discard the herbs and spices then pass the sauce through a food mill, vegetables and all, adjust seasoning and cook over a medium heat until it reaches desired thickness.
- To serve, slice the beef, cover with sauce, and accompany with mashed potatoes or polenta. And, of course, a glass of Barolo.
Dolce ~ Dessert
Tiramisù
Number of servings: 6
Ingredients
- 2 cups Mascarpone cheese
- 1 cup heavy cream
- 4 eggs, separated
- 1/3 cup sugar
- 7 oz. Savoiardi biscuits (ladies’ fingers)
- 3/4 cup coffee or coffee liqueur
- 1/2 cup chopped dark or milk chocolate and some dark cocoa powder for garnish
Instructions
- Beat the mascarpone and the cream together until well mixed.
- In another bowl, beat the egg yolks with the sugar, until the mixture is thick and pale.
- Gently fold in the mascarpone and cream, working slowly to keep the mixture light and fluffy.
- In a clean bowl, beat the egg whites until stiff then fold into the mascarpone mixture, mixing very lightly with a metal spoon.
- Dip the Savaiordi biscuits quickly in the coffee or liqueur and use them to line a rectangular serving dish.
- Spoon the mascarpone mixture over the biscuits, adding a layer of grated chocolate.
- Dip more biscuits into the coffee for the next layer and follow with the mascarpone mixture, topping with the grated chocolate.
- Cover dish with plastic wrap and leave in the fridge to ‘rest’ before eating the next day.
- Remove tiramisù from the fridge half an hour before serving and garnish with a fresh dusting of grated chocolate or cocoa powder.