Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto.
I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works.
For any of you who are new to making risotto….
Risotto should not be dry nor should it be like soup, but somewhere in-between.
It should be moist … Continue reading.....
I bought a lovely ham for Christmas.
I may have slightly over-estimated my requirements, however as it was, well, enormous…..
Especially for 2 people.
I cut in in half: 1 for the oven and 1 for the freezer.
We had ‘second Christmas dinner’ the other day.
Yeah, I did the whole bit (not the foie gras), including the mustard sauce … Continue reading.....
A few years ago I bought these cute little glasses and made Red Beet and Cream Cheese Verrines
Then I put the little glasses into the cabinet and promptly forgot about them.
A few weeks ago I was having a small dinner party (remember the Pecan Cake?) and I was struggling to think of a creative, but easy starter. … Continue reading.....
I always plant too much.
I plant too much because, sometimes, it’s not enough.
Any gardener knows that all a family of two needs is one courgette / zucchini plant.
But I like to have enough to make soup for the freezer for winter. So I plant four. Everyone knows that If I only planted two or three, … Continue reading.....
The sun came out; it quit raining; the ground is warming.
We had our first salad from the garden.
The windows and doors are open – so the dogs can go in and out at will.
And do… in, out, in, out, all day long.
Sedi, the old girl, loves it. Naps in the hot sun, barks at … Continue reading.....
Risotto with Prosciutto and Cannellini
I rather enjoy sitting in from of our cute little stove (wood-burning for heat) in the evenings, after the work day is done, watching the flames flickering around the logs.
I must say, however, that I didn't at all enjoy watching the flames leaping out of the vents of my brand new oven.
I … Continue reading.....