RECIPE BOOK
Tortellini in Broth with Parmigiano Reggiano
Start by preparing a rich and tasty meat broth, using beef bones, chicken, onions, carrots, celery and a few bay leaves. Let it simmer for several hours, until you have obtained a clear and tasty broth. In the meantime, prepare the tortellini: mix the flour with the eggs until you obtain a thin sheet. Cut it into small squares and stuff them with a filling of ground meat, grated Parmigiano Reggiano, nutmeg and a pinch of pepper. Close the tortellini by folding them in half and sealing them carefully. Bring the broth to the boil and cook the tortellini until they float to the surface, indicating that they are ready. Serve the tortellini hot in a bowl with the broth, completing the dish with a generous sprinkling of grated Parmigiano Reggiano. The result will be a warm and comforting first course, perfect for enjoying the Italian culinary tradition.
Parmigiana Risotto
Start by preparing a light vegetable broth with onion, carrot, celery and a few bay leaves, which will serve as the base for the risotto. In a large pan, fry a finely chopped onion in olive oil until transparent. Add the Arborio or Carnaroli rice and toast it lightly, stirring constantly. Pour in a glass of dry white wine and let the alcohol evaporate. Start adding the hot broth, a ladle at a time, stirring often and allowing the rice to absorb the liquid slowly. Continue adding broth until the rice is cooked al dente and has reached a creamy consistency.
Turn off the heat and stir in a generous amount of grated Parmigiano Reggiano and a knob of butter, stirring vigorously to obtain a smooth and velvety texture. Season with salt and pepper to taste. Let the risotto rest for a minute before serving, so that all the flavors can blend perfectly. Complete the dish with an additional sprinkling of Parmigiano Reggiano and, if desired, a touch of chopped fresh parsley. Risotto alla parmigiana is a simple but rich dish, where the intense flavor of Parmigiano Reggiano is the real protagonist.
Potato Gnocchi with Butter and Parmesan
To make the butter and parmesan potato gnocchi, start by boiling the potatoes in salted water until soft. Peel and mash them while they are still hot, then let them cool slightly. Add flour, eggs and a pinch of salt to the mashed potatoes, kneading until the mixture is smooth. Form the dough into long cylinders, cut them into small pieces and pass each gnocchi over a fork to create the classic ridges that hold the sauce better.
Cook the gnocchi in plenty of boiling salted water; they will be ready when they rise to the surface. Meanwhile, in a pan, melt the butter until it becomes slightly nutty. Drain the gnocchi and transfer them to the pan with the melted butter, stirring gently to coat them evenly. Plate the gnocchi and finish with a generous sprinkling of grated Parmigiano Reggiano, which will melt slightly, creating a creamy and enveloping sauce. Serve immediately to best enjoy this delicious combination of simple and authentic flavors.