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Zucchini Flower Risotto Burrate or Bufala Mozzarella Caprese both dishes serve 4 |
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| for the zucchini flower risotto: Sauté carrots, onions, celery and garlic in 1 Tbsp. olive oil until soft (do not brown). Add rice and continue to cook for one minute. Add wine and cook until the wine is almost evaporated. Add vegetable stock or water 4 oz. at a time, each time letting the liquid almost evaporate. Cook for 20 minutes (stirring constantly) before you add the zucchini and the zucchini flowers. Finish cooking until the rice is 'al dente', and there is moistness similar to oatmeal. Turn the heat lower, while stirring; add the herbs, 2 oz. olive oil and 2 oz. cheese. Season for salt and serve on a dinner plate. |
Ingredients: - 4 oz. abrorio rice |
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the burrate or bufala mozzarella caprese: Lay arugala leaves on 4 plates (fanned out). Buy your tomatoes at least a week in advance and leave them in a cool part of your house to ripen. Slice tomatoes one quarter of an inch thick and fan them out at the base of the arugala. Slice the cheese the same thickness and place once slice at the base of the tomatoes creating a cascade effect. Julienne the basil leaves as fine as possible with a sharp knife. When cutting the basil make sure you use a slicing motion without pushing down hard to the cutting surface. Strew the threads of basil over the tomatoes. In a spiral motion from the center to the outside of the plate, pour a very thin stream of olive oil over the whole plate. Season with salt and black pepper. |
Ingredients: - 1 bufala
mozzarella or burrate (ask your cheese shop) |
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copyright 1999, Regina Campbell |
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