Friday, November 2, 2012

Again pizza and risotto

Ok, it clearly doesn't seem like we eat anything else these days, but that is not the case!

For the traditional Sunday pizza we have tried this version: pancetta and grilled squash.
Ingredients for the topping:

  • Mozzarella
  • Tomato sauce
  • A squash
  • Some slices of bacon/pancetta
Meanwhile the dough is being prepared, slice the squash in thin slices. Then, grilled them with some olive oil.
When the dough is ready to be "topped", start by putting the tomato sauce spreading it with a spoon. Add the mozzarella breaking it in small pieces (I do not slice it up, I break it with the hands and place it randomly). Finally add some of the squash and the pancetta slices. 
Cook it in the oven that was previously warmed to 200 degrees for about a quarter and serve!

Pizza with pancetta and grilled squash
The risotto I proposed this week was instead a pumpkin risotto, in theme with the season!
  • one onion
  • 750 ml of vegetable broth
  • 2 fists of rice for person + one for the pot
  • half of a butternut pumpkin peeled and sliced up in cubes
  • 100 gr of parmesan
  • 50 gr of butter
  • a bit of olive oil
  • 1 glass of white wine
The preparation is quite basic and follow the majority of the risotto recipes.
Light fry the finely chopped onion in a bit of olive oil and then the pumpkin until it softens up.

Add the rice and let it toast for few minutes: pour the wine in and lower the temperature. Start to cook the rice adding slowly the broth and after few minutes add the pumpkin.

Cooking the risotto

When the rice is ready, take the pot off the heat, add the butter and the cheese and mix carefully for one minute or so. 

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