Risotto with Leeks & Mascarpone
Ingredients – Serves 4
- 400g Leeks
- 1L Vegetable Broth
- 340g Carnaroli Rice
- 4tbsp Mascarpone
- 20g Parmigiano Reggiano
- 100g Roero Arneis DOCG
- 1sp Extra Virgin Olive Oil
Method
Heat 10 ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 mins or until it gets translucent. Add the garlic and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 25 mins.
Heat the remaining oil in a medium frying pan over a medium heat. Fry the sausage, breaking it up with a wooden spoon, for 5 mins (or until golden). Add to the sauce with the milk, then simmer for a further 10 mins.
Cook the pasta following pack instructions. Drain and toss with the sauce. Grate
Mix the mascarpone with part of the wine, then freeze half of it.
Clean the leeks, putting the discarded superficial leaves to soak in the broth, which must be kept warm.
Slice the leeks and brown them in the oil, then keep them aside, and blend half of them. In the same pot, toast the rice. After 5 minutes add the remaining wine and add the browned leeks.
Season with salt and pepper. Start adding the broth to cook the rice a little at a time, alternating it with the blended leeks and mascarpone.
At the end of cooking, turn off the heat and stir in the frozen cheese and mascarpone.
Spring Zucchini Lasagna
Ingredients – Serves 6-8
- 500g Courgettes
- 1 Shallot
- 1L Milk
- 100g Butter
- 500g Lasagna Sheets
- 500g Tomato Sauce
- 50g Parmigiano Reggiano
- 80g Flour
- 30g Extra Virgin Olive Oil
- Grated Pecorino Romano
Method
Prepare the béchamel by melting the butter in a pan and adding the flour.
Mix well and pour in the hot milk, wait for it to thicken and season with salt, pepper and cheese.
Soften the chopped shallot and add the tomato. Add salt and simmer gently for 15 minutes.
Cut the courgettes into long slices and assemble the lasagne by alternating pasta, béchamel, sliced zucchini, tomato and pecorino.
Cook in the oven at 180°C for 45-60 minutes.
Pasta with Asparagus, Parmesan & Lemon
Ingredients – Serves 4
- 600g Asparagus
- Lemon Zest
- 320g Elicoidale Garofalo
- 50-60g Grana Padano
- 40g Extra Virgin Olive Oil
Method
Heat 10 ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 mins or until it gets translucent. Add the garlic and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 25 mins.
Grate the lemon’s surface and squeeze out the juice. Clean the asparagus and cut them into chunks, leaving the tips whole. In a pan, heat part of the oil together with the lemon zest, then add the asparagus stalks and sauté for a few minutes.
Add the lemon juice and the asparagus tips. Salt and pepper.
In the meantime, boil the pasta and drain it al dente directly into the vegetables: stir by adding a little cooking water at a time and the remaining oil.
Serve with Grana Padano flakes.
