Monday, June 25, 2012

Italian cooking Class+4

Class 4
Risotto alla Milanese
·      2 ½ lt of beef broth
·      600 gr Italian rice (Arborio or Carnaroli)
·      large onion
·      .5 gr Safran
·      1 cup of dry white wine
·      150 gr butter
·      100 gr Parmesan cheese

First, but 3 tbs of butter with finely chopped rice, cook until rice is golden brown.  Add white whine and cook until the alcohol is gone. Next cook and add the hot beef broth (use 4 squares of beef bullion). Keep this process going using small amounts of the broth until its absorbed into the rice.  Continue to cook on medium for 20 mins.  Then add more broth until the rice is fluffy with water.  Add the saffron mixture made with the broth to the rice.  Continue to add broth until you have used it all, string continuously.  Final touch is adding 3 more tbs of butter with the shredded Parmesan cheese to the mixture for taste.


Ossobuco alla Milanese
·      6 Ossobuco (cafe hoofs)
·      2 stocks of celery/ carrots/onion
·      1 lemon to use peal
·      Fresh sage, garlic, rosemary, thyme
·      1 clove of garlic
·      1 cup of dry white wine
·      Beef broth as needed
·      Salt and pepper to taste
·      1 large can of full tomatoes (optional)

Salt and pepper the meet, cook celery/ carrots/onions, garlic, in the bottom of a large pot. (You can also cook in the oven if you prefer.) Add meat, cook for 5 min and add 1 cup of white wine for flavor and leave top off for alcohol to absorb. Then sprinkle flour on top of the meat.  The flour will add texture to the sauce and thicken it. Cook for 1½ hours with the top slightly off.

Shave lemon into a bowl and add cut up sage, garlic, rosemary, thyme; use all fresh for better flavor. Add to lemon juice made from the shaved lemon. Add this to the meat at the end of its cooking for better flavor. Cut off the heat and take meat into plates with risotto on the bottom and add sauce for flavor.

Orange Cake/Pastel de Naraja 

·      300 gr. Flour
·      180 gr. Butter
·      2 sweet oranges
·      3 spoons of Royal
·      240 gr. Power sugar
·      3 eggs
·      500 gr. Orange Marmalade
·      1 can of sweeten condensed milk
First, add flower, power sugar and melt butter. Make sure the butter is cool and add to 3 cracked eggs with 1 teaspoon of orange abstract and 1 cup of orange juice for flavor. Add shavings of the oranges into the mixture. Put in the Royal to flower mixture and then combine both mixtures into one.  Put into floured baking dish and cook for 30 min at 180 degrees.  After the cake is complete, cut into ½ and add a mixture of Marmalade with the sweeten condensed milk into both sides of the cake.  Make sure it absorbs and put back into one. Sprinkle power sugar for looks to the top and serve.

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