Grilled Asparagus with Parmesan Cheese

We enjoyed this dish as a starter when in Milan, on a beautiful evening, eating al fresco and enjoying the wonderful combination of the sweetness and bitterness of the asparagus, the slightly caramelised sugars as a result of grilling the asparagus and the salty and sweet cheese. A glass of Pinot Grigio was all we wanted.
In Milan we enjoyed grilled green asparagus, but it works equally well with white asparagus.
This is typically a dish to prepare when the asparagus season is at its high and outside temperatures feel like summer.

Wine Pairing

Serve with a glass of Pinot Grigio, a Muscat or Pinot Gris from the Alsace region or a rosé with character. The wine needs to combine with a range of very diverse flavors so it should be a bit complex.

What You Need

  • 3 Asparagus per person
  • Olive Oil
  • Parmesan Cheese
  • Black Pepper

What You Do

Peel the asparagus and cook or steam until slightly tender. Depending on the size we would say 10-15 minutes in the Russel Hobss steamer. Leave and let cool. Take a plate, add some oil to the plate and use it to coat the asparagus with oil. Heat the pan and grill the asparagus for 4*1 minute, making sure you have a lovely brown (not too dark) pattern. Or use a contact grill for 2*2 minutes. Serve on a plate, add some grated Parmesan cheese and pepper. Add a generous drizzle of very excellent olive oil.

Chicken with Fresh Oregano

Thyme, Oregano, Basil, Rosemary, Saffron, Sage: all powerful Mediterranean herbs. Oregano, or Wild Marjoram, is an interesting one. Probably best known as the herbal ingredient of pizza. A dried herb, one to store in a jar, forget about and then use beyond its ‘use-by date’ and be disappointed.
Such a pity because fresh oregano is aromatic, slightly bitter, pungent and perhaps chemical, depending on the variety, of course. Great to combine with lamb, a tomato salad, grilled fish and of course chicken. It’s also great to flavour olive oil with oregano. So ask your supermarket or local greengrocer for fresh oregano!

Wine Pairing

We enjoyed our chicken and oregano with a glass of Rioja Paternina Reserva 2015 produced by Marques de la Concordia. Reserva means that the wine ages for a minimum of 3 years, with at least 1 year in oak barrels. The grapes are tempranillo, mazuelo and garnacha; very typical for Rioja. It’s a powerful, full-bodied red wine with aromas of black cherries and touch of vanilla and various spices. The wine goes very well with the velvety chicken and the very present flavours of the oregano.

What You Need

  • Chicken Thighs
  • Olive Oil
  • Black Pepper
  • Chicken Stock
  • Lots of Fresh Oregano

What You Do

Halve the thighs, heat a heavy iron skillet, add olive oil and quickly fry the meat on all sides. Reduce the heat and add two third of the chopped oregano. Keep on low to medium heat for 10 minutes or so. Add some chicken stock, just to deglaze the pan. You will notice that the juices becomes green thanks to the oregano, so please coat the meat with the cooking liquid. Just before serving add the remaining oregano, some freshly ground black pepper and mix.
Serve with green beans, cooked in water with fresh garlic, wrapped in pancetta (after having grated some nutmeg over the beans) and then fried for 5 minutes in some olive oil.

  • Chicken with Fresh Oregano ©cadwu
  • Federico Paternina Rioja Reserva 2015 ©cadwu
  • Fresh Oregano ©cadwu



Pasta with Sage

We love using wonderful Mediterranean herbs such as basil, thyme, sage, marjoram, rosemary, oregano, saffron and tarragon. So we couldn’t resist buying a large bunch of sage and cooking this very tasteful, simple and uplifting starter. Sage has been around for many, many years and is an essential ingredient in many countries, both for medicinal and culinary purposes. Its taste is somewhat soapy, with a touch of acidity, a little bitterness, subtle eucalyptus and slightly peppery. Did we mention unique?
Preferably use fresh, thin pasta or Japanese udon, lots of butter and your best olive oil when preparing this dish.

Wine Pairing

We enjoyed our pasta with a glass of Bianco di Custoza 2020, made by Monte del Frà from Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. In general you’re looking for a light, aromatic dry white wine.

What You Need

  • Pasta
  • Butter
  • Bunch of Sage
  • Olive Oil
  • Parmesan Cheese
  • Black Pepper

What You Do

Melt the butter in a large pan, devein and chop the leaves, add the sage to the butter, stir. The butter should embrace the flavours and aromas of the sage. When the mixture is nearly ready (this will take only a few minutes) cook the pasta. Grate some fresh Parmesan cheese. Keep a glass of the cooking liquid of the pasta, drain the paste, add it to the pan, mix, add some olive oil, mix, add a spoonful or two of the cooking liquid and make sure the pasta is fully coated with sage, butter and oil. Perhaps some black pepper. Garnish with Parmesan Cheese and serve on a warm plate.

Chioggia Beet Salad

An elegant Starter

What better way to start a nice long dinner than a dish that is light, colourful, surprising and refreshing? A Consommé of Yellow Tomatoes for instance? Or Scallops with Winter Truffle? Or would you prefer a salad made with Bietola da orto tonda di Chioggia? Sounds exotic, but actually it’s a salad made with Chioggia beet: a delicious beet with deep pink and white spirals. It originates from Italy or, to be more precise, from the coastal town of Chioggia, not far from Venice. When cooking the beet its colours fade, creating an even more enticing dish.

Another forgotten vegetable that is worth remembering when you do your Christmas shopping.

Wine Pairing

The dressing comes with firm acidity, balanced by the sweetness of the beet and the spring onion. Wine pairing is a not straightforward because of this combination. Our suggestion would be a Sauvignon Blanc. We enjoyed a glass of Domaine La Tour Beaumont Haut-Poitou Sauvignon Blanc 2019. It has clear fruity and citrus notes and it is well balanced with a good combination of freshness and roundness.

What You Need

  • One Chioggia Beet
  • Excellent Olive Oil
  • White Wine Vinegar
  • Spring Onion (or Scallion)
  • White Pepper

What You Do

The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius or 355° Fahrenheit for 60+ minutes. Cool and store in the refrigerator.
The next day peel the beet and use a vegetable slicer (or mandoline) to make ridges. This will not only make the dish look more inviting, it will also enhance the taste given there is more coated surface and more air when chewing it. Make a simply, relatively acidic dressing with olive oil and vinegar. Thinly slice the spring onion; best to use the green part only. Test a small slice of beet with the dressing and adjust when necessary. Perhaps some fresh white pepper? If you’re happy with the combination, toss the slices with the dressing making sure everything is nicely coated. Plate up and sprinkle the sliced spring onion on top of it.

Salad of Chioggia Beet ©cadwu
Salad of Chioggia Beet ©cadwu

Artichoke Pie

A few days after we published our recipe for Tourte de Blette a friend told us about the great taste of artichoke pie and how popular this dish is in Italy, especially in Liguria. Since we love artichokes, we dived into our cooking library, looking for recipes.
Interestingly most recipes refer to canned or marinated artichokes. But wouldn’t it be much better to use fresh, young artichokes? Other ingredients are cheese (Prescinsêua, or a combination of Parmesan or Pecorino and Ricotta, perhaps some Crème fraîche or even Feta), herbs (parsley, thyme or oregano) and eggs.
We like the combination of artichoke and thyme (as we did in our salad), but we could imagine oregano to be a good choice as well.
We remained close to Tourte de Blette and prepared a rustic, open pie, but feel free to create one with pastry on top.

Wine Pairing

It’s not straightforward to pair artichokes with wine. According to various researchers this is due to cynarin, a chemical especially found in the leaves of the artichoke. When the wine and the cynarin meet in your mouth, the natural sweetness of the wine is amplified, making it taste too sweet. So you have to pair freshly cooked or steamed artichokes with a bone-dry, crisp, unoaked white wine with clear, present acidity. For instance Sauvignon Blanc, Grüner Veltliner or Albariño.
We enjoyed our Artichoke Pie with a glass of Château Pajzos Tokaj “T” Furmint, a dry, bright, fresh wine with zesty, nutty and mineral flavours made from the Hungarian Furmint grape. A unique wine and perfect in combination with the artichokes.
Cynarin and wine are not a match made in heaven but the good news is that cynarin seems to protect your liver and even helps it regenerate.

What You Need

  • For the Dough
    • 100 gram of Flour
    • 50 gram of Water
    • 10 gram of Olive Oil
    • 1 gram of Salt
  • For the Mixture
    • 4-6 young Artichokes
    • One Shallot
    • Olive Oil
    • 30 grams of Rice
    • 2 Eggs
    • Fresh Thyme
    • 20 gram Freshly Grated Parmesan Cheese
    • Black Pepper

What You Do

Cook the rice and leave to rest.  Combine flour, salt, water and olive oil. Make the dough, kneed for a minute or so and store in the refrigerator for at least 30 minutes.
Clean the artichokes, steam for 30-45 minutes depending on the size and let cool. Chop the shallot. Warm a heavy skillet, add olive oil and gently fry the shallot. Transfer to a plate and let cool. Using a spoon remove the ‘meat’ from the leaves (bracts) of the artichokes. Chop the hearts in four. You may need to remove the centre choke (the hairs). Strip a generous amount of thyme.
Whisk two eggs and combine with the artichokes, the shallot, the rice, the thyme and the freshly grated Parmesan cheese. Add some black pepper.
Roll out the dough with a rolling pin on a lightly floured surface. Coat a 15 cm or 6 inch round baking form with oil (or use a sheet of baking paper). Place the dough in the baking form and add the filling. Transfer to the oven for 40-50 minutes on 180˚-200˚ Celsius or 355˚-390˚ Fahrenheit. Immediately after having removed the pie from the oven, brush the outside with olive oil. This will intensify the colour of the pastry. Let cool and enjoy luke warm.

Panna Cotta with Raspberry Coulis

Cream, Cream and More Cream

Such a lovely and simple dessert! Provided of course it’s made the right way. So no milk, no yoghurt, no cream cheese, no whipped cream and most certainly no whipped egg white! Just cream. Cooked Cream. And preferably cream with lots of fat because then you will need less gelatine. 
Fresh raspberries are preferred, but no worries, the frozen ones are also very tasty and suitable for making a coulis.

What You Need (for 4)

  • For the Panna Cotta
    • 500 ml fresh Cream
    • 3,5 leaves of Gelatine
    • 1 Vanilla Bean
    • 25 gram Sugar
  • For the Raspberry Coulis
    • 250 grams of Raspberries
    • 25 grams of Sugar
    • 1 tablespoon of Water

What You Do

The recipe is for 6 panna cotta (actually we should say 6 panne cotte). Slowly bring the cream to the boil. Add the seeds of the vanilla but also add the remainder of the bean. Now keep close to boiling for 15 minutes. Stir when necessary. Remove from the heat and while stirring add the sugar until totally dissolved. Now pass through a sieve to make sure you remove all the bits you don’t want. Follow the instruction of the gelatine and add the leaves. Stir well until homogeneous. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water. Let the panna cotta cool and then store in the refrigerator until set. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator.
Heat the raspberries with the sugar and water. Cook gently for 5 minutes. Pass through s sieve (if necessary twice) making sure you apply some pressure but not too much. You don’t want pips in your coulis! Let cool for 30 minutes before transferring to the refrigerator.

Panna Cotta with Raspberry Coulis © cadwu
Panna Cotta with Raspberry Coulis © cadwu

Tagliatelle with Artichokes, Pancetta and Parmesan Cheese

The Joy of Artichokes

We’re true fans of artichokes. Although available throughout the year, we especially love them in Summer. They come with various structures and flavours, an interesting shape and a beautiful flower. Have you noticed that the heart and the leaves have a similar yet different taste?
Artichokes also come with a challenge: how to serve them in an elegant way? One way of serving the small ones is as a salad; another way is using them as an ingredient in a pasta dish.
Let’s talk briefly about Pancetta: this is cured and dried pork meat, so not smoked. You could replace it with traditional bacon, but be careful not to use something heavy oak smoked.

Wine Pairing

We enjoyed our pasta with a glass of Italian Corvina from the Verona region. This is a fruity wine, think red fruit (strawberries, cherries), only a hint of acidity, not too much tannins. We bought a bottle from Torre del Falasco. Great buy!

What You Need

  • 4 Small Artichokes
  • 75 gram of Pancetta
  • 1 Garlic Glove
  • Thyme
  • 100 gram of Fresh Tagliatelle
  • Parmesan Cheese
  • Black Pepper

What You Do

Steam or cook the small artichokes. Let them cool, peel them and cut of the upper half. Cut the remainder in 6 or 8 chunks. Cut the pancetta in slices. Take a large skillet and warm. Add some olive oil and glaze the pancetta. It’s not the idea to fry the meat, the fat should not melt, only glaze. Now add the thinly chopped garlic and warm until the garlic is slightly soft. This may take a few minutes so an occasional stir is required. Now add the artichokes and the thyme. Stir very gently because the idea is that the artichokes remain intact.
Cook the tagliatelle (probably 4 minutes) and drain but keep some of the cooking liquid. Sprinkle a bit of Parmesan cheese over the artichokes, stir, very gently, add one or two spoons of the cooking liquid, add more Parmesan cheese and more liquid. Now add some olive oil and the tagliattele. Check if this looks fine to you. If not add more liquid. Add a generous amount of black pepper. Serve on a warm plate with some extra Parmesan cheese.

Risotto with Beetroot and Gorgonzola

Contemporary Classic

Enrico Bartolini (Castelmartini, Italy, 1979) is an extremely talented chef with restaurants in Italy, Hong Kong and Dubai. He is the only chef to have been awarded four Michelin stars at the same time. In his restaurant Mudec in Milan he showcases his motto Contemporary Classic by exploring new worlds and new flavours, without forgetting origins and traditions. One of his many signature dishes is Risotto with Beetroot and Gorgonzola (Risotto alle rape rosse e salsa al gorgonzola). An intriguing combination because beetroot can be very sweet which could easily ruin the taste of the risotto. Which is exactly what happened the first time we prepared this dish. We did more research only to read recipes we didn’t like because the beetroot was added at the beginning of the preparation process (giving the risotto a gluey texture) or honey, mint, balsamic vinegar, oranges or salty goat cheese (to balance the sweetness of the risotto!) was added.

We decided to take a different approach and see this as a combination of two dishes with the gorgonzola as connection. Now we could focus on preparing a savoury beetroot puree that would be tasty in its own right and create a brilliant combination with the risotto.

Wine Pairing

We enjoyed our risotto with a glass of Bianco di Custoza 2018, made by Monte del Frà from Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. In general you’re looking for a light, aromatic dry white wine.
You could also serve a glass of Chardonnay; one that has a touch of oak and vanilla plus a lightly buttery finish. Our choice would be the Chardonnay of La Cour des Dames

What You Need

  • For the Risotto
    • 70 gram Carnaroli Rice (for instance from Acquerello)
    • (Vegetable) Stock
    • 1 Bigger Shallot
    • Parmesan Cheese
    • Butter
  • For the Beetroot Puree
    • 1 Fresh Beetroot
    • 2 Tablespoons of White (Cider) Vinegar
    • 1 Tablespoon of White Wine
    • 3 Freshly Grated Cloves
    • Black Pepper
  • For the Sauce
    • Gorgonzola Dolce
    • Milk

What You Do

The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius (or 355° Fahrenheit) for 60+ minutes. Cool and store in the refrigerator.
Thinly chop the shallot and glaze in butter. In parallel peel the beetroot and chop. Combine a third of the shallots with the beetroot, the white wine, the vinegar and finely grated clove. Blend until smooth. Taste and adjust. In the mean time prepare the risotto. With a fork combine the soft Gorgonzola Dolce with the milk until it’s smooth and has the consistency of custard. Depending on the ‘blue’ in the cheese you may want to use a blender. Warm both the beetroot puree and the Gorgonzola sauce in the microwave or Au Bain Marie.
Time to start assembling the dish. Add butter and Parmesan to the risotto. Add more Parmesan than usual to create the right balance. Now start adding the beetroot puree, spoon for spoon. You’re looking for a balanced taste and a bright red colour. Perhaps add a drop of lemon and some black pepper. Transfer to the plate and using a spoon or a small sauce bottle add the sauce (drop-wise).

Risotto with Beetroot and Gorgonzola © cadwu
Risotto with Beetroot and Gorgonzola © cadwu

Stuffed Courgette or Zucchini Flowers

A Tempting Flower

Such a pleasure to see courgette flowers in your garden or at the greengrocers. The young courgette is firm and tasty; the flowers a beautiful yellow. Simply stuff the flowers, fry in a pan or cook in the oven and you have a great side dish or starter. And then you start wondering: ‘Stuff with what? Cheese? Salmon? Tomatoes? Egg? And how to make a filling that remains inside the flower and isn’t too firm?‘.
We prefer a simple approach: stuff the flowers with a perfect combination: courgette, thyme, shallot, garlic and Parmesan cheese. Firm, tasty and all about zucchini. Enjoy as a starter or combine the stuffed flowers with grilled lamb or chicken.

What You Need

  • Small Courgettes with their flower
  • One Courgette (small and firm; you need 1 small courgette to stuff 4 flowers)
  • One Shallot
  • One Garlic Clove
  • Olive Oil
  • Parmesan Cheese
  • Thyme or Herbes de Provence
  • Black Pepper

What You Do

Remove the stamens from the flowers. Peel the additional courgette, slice the shallot and the garlic very thinly. Warm a heavy iron pan and gently glaze the shallot. After a few minutes add the garlic. Remove the seeds from the courgette and grate coarsely. When the shallot and the garlic are sufficiently glazed, add the grated courgette and the thyme or Herbes de Provence. Mix and warm for 15-20 minutes, making sure the liquid evaporates. Try to keep the structure of the coarsely grated courgette. Add finely grated Parmesan cheese, mix and taste. Adjust with cheese, black pepper and thyme or Herbes de Provence. Set aside and let cool.
Heat your oven to 180° Celsius or 360° Fahrenheit. Stuff the flowers, close them and transfer to the oven, sprinkle with olive oil and cook for 15 – 20 minutes. Depending on your oven you may need to use ‘traditional’ or a combination with a small grill. You want the flowers to become crisp. Allow them to cool for a few minutes before serving.
PS In case the grated courgette looses its structure and the mixture becomes too dense, then beat an egg white until very firm and gently spoon this through the cold mixture before stuffing the flowers.

 

Risotto With Squid

A Tasty Bonus

Combining rice with squid is an excellent idea. Just think about Arroz Negro, the black rice from Valencia. We combine rice (Acquerello, of course!) with fresh (or frozen) squid. Cleaning squid can be a bit intimidating, but it’s not difficult at all. The result is much better than the already cleaned frozen tubes you can buy plus you get the tentacles as a tasty bonus. Becky Selengut’s video is very helpful. This is how we do it:

  • Start by removing the head from the body. When you do this gently, you will also remove most of the internal organs of the squid. You may want to secure the ink for later use.
  • Just below the eyes, cut off the tentacles using a knife or scissors. Remove the beak (located at the base of the tentacles). Discard internal organs and beak. Transfer the tentacles to a bowl.
  • With your fingers remove the cartilage (this is the part that looks like it is made of plastic).
  • Now you have a choice: you could leave the skin on; it does add extra colour to the stew. But you could also remove the skin of the tube and fins. Best is to start in the middle and then gently pull the skin towards the top and bottom.
  • Remove the fins and transfer to the bowl.
  • Turn the tube inside out by pushing the top into the tube. This allows you to remove all internal organs and the membrane.
  • Turn the tube outside in by pushing the top into the tube. Transfer to the bowl.
  • Wash the tube, fins and tentacles with cold water.

Wine Pairing

Best is to combine this seafood risotto with a light, aromatic white wine. One that is fresh and dry. We enjoyed our risotto with a glass of Bianco di Custoza 2018, made by Monte del Frà in Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. It is made from a variety of grapes: Garganega, Trebbiano Toscano, Trebbianello and Cortese. An excellent combination with the seafood risotto.

What You Need

  • For the Squid Stew
    • 500 grams of Squid (to be cleaned)
    • Olive Oil
    • Shallot
    • 2 Garlic Gloves
    • 200 grams of Tomatoes (peeled, seeded and cut in chunks)
    • 1 Red Chilli
    • Red Wine
    • Two Fresh Bay Leaves
  • For the Risotto
    • 100 gram of Risotto Rice (Acquerello)
    • Fish Stock
    • Shallot
    • Butter
    • Parmesan cheese
    • Black Pepper
    • Crispy Japanese Seaweed

What You Do

A day before serving the risotto, prepare the stew: use a heavy, iron skillet. Cut the shallot in small bits and glaze gently in olive oil. Once the shallot is glazed add the garlic and the deseeded, chopped red chilli. After a few minutes add the squid (chopped tube and fins, tentacles ). Fry for a few minutes, add the tomatoes, a glass of red wine and the bay leaf. Allow to simmer for 4 hours. If necessary add a splash of water. Stir every 15 minutes. Remove the bay leaf, cool and store in the refrigerator.

The next day start by peeling and chopping the shallot. Add butter and olive oil to a pan and glaze the shallot. In another pan bring the light fish stock to a boil. After 5 minutes add the rice to the pan with the shallot and coat for 2 minutes. Add the squid stew and mix. Start adding the stock, spoon by spoon and stir the rice frequently. When using Acquerello rice it takes 18 minutes. Check the rice. When okay, transfer the pan to the kitchen counter top and leave to rest for 2 minutes. Add chunks of butter, stir, add a bit more butter and grated Parmesan cheese. Stir, a bit of black pepper, add more butter or Parmesan cheese if so required. Serve immediately with some crispy Japanese seaweed.

Risotto with Squid © cadwu
Risotto with Squid © cadwu