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”
I was writing several times about Piedmont wines, smaller and bigger wineries in the Langhe and Roero, however, this time I will concentrate on corkscrew. You may think – a kitchen utensil like many others, what is to write about? Well, let’s just have a look…
Cinema – a word of illusion, incredible stores, but also a cruel show business reality. Watching a good movie I indentify myself with main characters, sometimes I miss their adventures, however for what I appreciate a good movie is possibility to forget about the reality. When lights start to illuminate a cinema hall and a caption appears I feel like awake from a dream and only then I start to come back slowy to the presence, still analyzing in my head the end and the plot.
This time something tasty for meat-eaters, lovers of fast, tasty and very simple to prepare sirloin. In this dish the key is a nice piece of meat, the rest is a piece of cake… 🙂
Sirloin steak in blue sauce
400 – 500 g of sirloin steak
200 g of gorgonzola cheese
1 big broccoli
1 butter tablespoon
Served with: well structured red wine (like Barbaresco)
First cut broccoli into florets and then start to steam-cook them for about 7 minutes. Chop cheese and melt it into a small container. On a large fry pan melt butter and fry steaks till are cooked according to your preferences. At the end add some salt on meat (not before frying!). While everything is ready and put them on plate and decorate with melted gorgonzola sauce. Enjoy your fast and tasty meal!