This is an excellent meal to celebrate the arrival of fall and cooler weather. The risotto technique is used with farro (an ancestor to modern wheat) instead of rice and incorporates a dry red wine instead of white. Use a wine that you will enjoy drinking as you labor in the kitchen. Serve the same at the table.
Emilia -Romagna is renowned for its cattle, Parmigiano Reggiano DOP and Tradizionale DOP. This recipe uses all three in a combination that is unbeatable. This is a great recipe to use for Father’s Day (if Dad is a carnivore). Dry-aged steaks will make this a memorable gastronomic event.
We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork. Serve with saffron rice.
Tomatoes, squash, peppers and eggplants are all imports that thrive in the Mediterranean basin. All lend themselves to being stuffed. This is a Greek version. Bring these to table with a PDO Greek feta, a crusty bread and a bowl of olives. Scatter some freshly chopped dill weed over all just before serving. You could add some grated Pecorino. Try using a mix of toasted and ground cumin and coriander with a pinch of cinnamon and allspice to season the meat. Use cilantro instead of parsley .Pine nuts and raisins would not be out of place here.
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