Tagged: Italian

12 Jan

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How to Vary Risotto | Rouxbe Cooking School Lesson

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Risotto is a very versatile dish that lends itself well to a variety of flavors. Once you have mastered how to make a basic risotto, you can begin to incorporate different ingredients throughout the cooking process to create a variety of delicious dishes.

In this Rouxbe Cooking School lesson on How to Vary Risotto, you will learn how to incorporate various sauces, purees and additional ingredients during the risotto making process. This lesson will give you the freedom to improvise so you can work without recipes to create an endless number of new and exciting meals. And, if you haven’t already, make sure to check out the previously-released lesson on The Risotto Method to ensure you’ve learned the basics.

Happy Cooking!

The Rouxbe Cooking School Team.

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09 Dec

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The Risotto Method | Rouxbe Cooking School Lesson

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An authentic risotto is a deliciously-creamy, Italian rice dish. Risotto is very popular – even outside of Italy – for its simplicity and versatility. It can be made with very few ingredients or it can be transformed into something quite elaborate.

It is important to realize that risotto is not just a dish. The risotto method is also one of the four main cooking methods used to cook a variety of rice and grains. When cooked using the risotto method, these other grains will produce delicious “risotto-style” dishes.

In this Rouxbe Cooking School lesson on The Risotto Method, you will learn how to make a basic risotto from start to finish. You will learn how to choose the proper pan, along with the type of rice or grain. You will also learn how to incorporate the right amount of liquid into risotto, how to test the risotto for doneness and how to finish a basic risotto.

In the next lesson on risotto, you will learn several ways to vary a basic risotto. Once the risotto method becomes part of your cooking repertoire, you will see just how easy it is to create a variety of delicious and satisfying meals. But first, it is important to master the technique of making a basic risotto because every other risotto – no matter what is added – will be based upon the principles learned in this lesson.

Happy Cooking!

The Rouxbe Cooking School Team.

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01 Dec

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Pasta Boscaiola | Rouxbe Recipe

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This pasta dish R-O-C-K-S! Sauteed mushrooms, prosciutto, garlic, sun-dried tomatoes, thyme and a touch of cream flavor this delicious sauce.

For a real treat, you can make your own pappardelle (refer to the Cooking School lesson on How to Make Fresh Pasta), but to make it even quicker you can use dried pastas such as rigatoni or penne.

This version of Pasta Boscaiola is very easy to make. Simply saute the mushrooms and then add the prosciutto, chili flakes and garlic. Cook until fragrant.

Deglaze with a bit of white wine before adding the cream. Let the cream reduce slightly and then toss with the pasta. Finish with freshly chopped parsley, parmesan cheese and a splash of extra-virgin olive oil. Dinner will be done in less than 40 minutes.

Here is the full text recipe for Pasta Boscaiola.

Buon Appetito!

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13 Aug

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Grilled Prawns with Italian Salsa Verde

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These prawns are a great way to celebrate backyard barbecuing and the fresh flavors of summer. Quick to make, these prawns are first marinated in garlic, olive oil and crushed chili flakes. They are then skewered in between fresh sage leaves.Before grilling, they are coating in bread crumbs. This gives the prawns a really great texture and coating once cooked. The sauce that goes with these prawns is a refreshing Italian Salsa Verde. Who knew that just parsley, garlic and olive oil could taste so good together. I have used all three a million times before, but somehow I had never made this simple sauce. The secret though is to make sure you use nice, fresh parsley and that the olive oil is a good quality olive oil.

Some might say, “fried sage – what?”, but trust me when I say, “they are delicious!” I say this because Joe picked off the sage the first time I served these prawns. It was only by accident that he ate one and  he said “OMG – these are so delicious!”. Here is the full text recipe for the  Grilled Prawns with Italian Salsa Verde

Or perhaps you might just want to make the Italian Salsa Verde, which goes really well with a plethora of foods, from grilled chicken, lamb, beef to fish or even vegetables. You can also add additional ingredients to give the salsa a little kick, such as lemon zest, chili flakes, capers etc.

Either way, both of these items are a great way to use up some of your fresh summer herbs. For more info on using herbs be sure to check out the latest lesson on How to Use and Cook with Herbs.

Ciao for now. Have a great weekend everyone!

dawn

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11 Jan

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How to Make a Frittata | Rouxbe Cooking School Lesson

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Frittatas are Italian-style omelets which can be light and simple or hearty and elaborate. Since almost any type of filling can be added to a frittata, they are an excellent way to use up leftover ingredients in the refrigerator. One of the best things about a frittata is that you don’t need a recipe – you just need to follow a few simple guidelines.

How to Make a Frittata | Rouxbe Cooking School Lesson

In this Rouxbe Cooking School lesson, you will learn how to make a frittata. You will also learn how to choose the right pan and how to add a variety of ingredients to a frittata. Since the combinations are endless, frittatas never need to be boring and make for a quick and creative meal any time of the day.

Happy Cooking!

The Rouxbe Cooking School Team.

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