I think there is no better place to plan spring holidays then Piemonte. It’s still not too hot, but the temperature is usually already nice to spend time outside visiting small towns, Turin and wineries in the Langhe and Roero region.It’s a time of welcoming new vintages and the owners of vineyards are not so busy like in autumn, so they can dedicate you more time to showing their properties and presenting their wines. At the end of April and at the beginning of May there is Vinum event in Alba that helps even better taste in one place all great wines from Langhe and Roero.
How is it with Easter in Italy? In theory it’s a very important holiday, but in reality it is not so much celebrated anymore. In my opinion Italian saying: Natale con i tuoi, Pasqua con chi voi (which means you are supposed to spend Christmas with your family and Easter with whoever you like) illustrates in the best way the its character in Bel Paese.
For me risotto with chicken is the synonym of comfort food. I’m not sure if it is because of white wine or sweet carrots, but always when I prepare it, and then eat it, I’m in a good mood and I feel happy. It’s one of many recipes I found in the Encyclopedia of Italian Cuisine published in 2004 (in Polish) that I occasionally use when I want to prepare something new. The name of this risotto is risotto alla sbirraglia, and it has been the origin of northern Italy since the 19th century. During this period this part of Italy was occupied by Austrian soldiers, called by the Italians: sbirri, which means cops. I adjusted the recipe a bit, according to my preferences.
It’s Saturday evening. The Sun is getting down behind the Alps, shops are closing, in the city center the number of cars is increasing from minute to minute and finding a free parking space ir becomes a real mission impossible. Saturday night fever starts officially… Turin’s citizens, regardless the age and wallet condition, are going out to meet with friends or simply to eat out.
The need, or better empty fridge, is a mother of invention. I create my best recipies when I have almost nothing at hand. It was how I cooked for the first time this pasta. Spaghetti with olive oil and spinach is a very simple and fast to prepare dish. You can add chilli if you like spicy food, or not.
Just after the sunrise Piedmont looks amazing, especially on sunny day. The sun looks over waving hills, the rest of fog disperses light softly. Let’s have a look this time on the video made by dron in La Morra.
Springtime is already in calendar, but cold and foggy evenings still don’t want to give up. It’s when I like to cook, especcialy risotto that warms up perfectly, especially with tasty radicchio. About this vegetable I have already mentioned In one of one recepis – Radicchio – a red inspiration, so you can choose now between vegetarian version and not and decise which one you prefere.
Risotto with radicchio
Serves: 4 – 5
1 round radicchio
½ tea cup red wine
2 tea cups rise (short grain if possibile)
750 ml of stock
200 g freshly grated Parmezan cheese
½ tea cup butter
3 tablespoon olive oil (not extra vergine)
Salt to taste Continue reading “Red risotto”