Rabbit alla cacciatore

bergamo crestConiglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well ūüėČ ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4

Rabbit with mushrooms ingredients

Rabbit with mushrooms ingredients

  • 1 rabbit cut into portions
  • 400 g mushrooms
  • 100 g passata
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp chopped parsley
  • 1 tbsp flour
  • 100 ml chicken stock
  • 1 glass dry white wine
  • 5 tbsp olive oil
  • Salt and pepper
  1. Chop the carrot and celery into small strips and thinly slice the onion.
  2. Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
  3. Add the rabbit pieces and brown. Sprinkle them with the flour.
  4. Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
  5. Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
  6. Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
  7. Sprinkle with the parsley and serve with polenta.
Rabbit with mushrooms

Rabbit with mushrooms

Risi e bisi

Venezia crestIf you prepare this on April 25, you will be carrying on an ancient tradition that dates from the days of the Republic of Venice. This springtime dish of creamy rice and peas is made in Venice and its surroundings area to celebrate the feast day of its patron, Saint Mark. Almost the consistency of a soup, risi e bisi should be served as a course of its own. In the past, risi e bisi was presented on Saint Mark’s Day with much ceremony to the doge, the leader of Venice. You can streamline this dish by using small frozen peas.
Serves 6

  • 500g risotto rice
  • 700g fresh peas (unshelled weight), shelled
  • 80g butter
  • 40g pancetta, cut into small cubes
  • 1 medium onion, finely chopped
  • parsley to taste, finely chopped
  • 60g parmesan cheese
  • stock (vegetable or chicken)
  1. Fry the onion, pancetta and parsley in half the butter. When the onions start to colour, add the peas and cook for a further 5 minutes
  2. Add a couple of ladles of hot stock and bring to the boil. Add the rice and stir.
  3. Continue in the usual way for risotto – note: use more stock than for a standard risotto. The finished dish should be quite sloppy – almost like a soup.
  4. When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately

Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:

I chose this image because it shows excellently¬† what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!

Lumache with whelks

Lumache con lumache di mare. Or snails with sea snails! I was mightily confused when I first translated this recipe until I realised that they meant the pasta shapes known as snails with whelks.

Whelks are more often eaten poached and eaten as part of a seafood antipasto. They can also be dressed with lemon juice and olive oil. Serves 4

Pasta with whelks ingredients

Pasta with whelks ingredients

  • 350 g lumache (or similar pasta shape)
  • 500 g whelks — thoroughly washed and soaked in cold water for 3-4 hours
  • 1 medium onion — chopped
  • 1 clove garlic
  • 100 ml dry white wine
  • 100 g tomatoes — chopped
  • 1 chilli — chopped
  • olive oil
  • fish stock
  1. Drain the whelks. Add to a pan along with the tomatoes garlic and chilli. Cover with fish stock and simmer until the whelks can be removed from their shells (with the aid of a tooth pick) About 10 minutes. Keep a couple of shells for decoration. Discard the stock.
  2. In a clean pan, fry the onion in a little olive oil. Add the whelk meat and fry for another minute. Add the wine and let it evaporate. Add the parsley and remove from the heat.
  3. Cook the pasta and toss with the whelk sauce. Serve immediately
Pasta with whelks finished dish

Pasta with whelks finished dish

PS The more sharp eyed among you will have noticed that when I cooked this dish I couldn’t find lumache. Isn’t that just typical ūüôā I used gnocchi instead.

 

Bucatini with artichoke carbonara or Springtime carbonara

Bucatini alla carbonara di primavera. This dish works very well. It’s now my new favourite artichoke dish (for a week or so anyway ūüôā ) If, like mine, the artichokes are very small, use 6. Serves 4

artichoke carbonara ingredients

320 grams bucatini
3 artichokes — prepared and sliced

40 grams pancetta — cubed
1/2 clove garlic
100 ml vegetable stock
1 sprig parsley — chopped
1 lemon
2 eggs
2 egg yolks
20 grams grana padano — grated
10 grams pecorino Romano — grated
olive oil
salt and pepper

  • Heat 2 tablespoons of oil in a pan and fry the pancetta for 3-4 minutes.
  • Add the artichokes, garlic, parsley and stock.
  • Salt and cook over a medium heat for 10 minutes covered and a further 15 minutes uncovered. Keep warm.
  • Take a large bowl (which will be used to serve the pasta). Add the eggs and yolks, a pinch of salt, a generous amount of pepper and the cheese. Beat until you have a smooth paste.
  • Cook the pasta until al dente
  • Drain the pasta and add to the bowl with the egg mix. Toss until the bucatini are well coated. Add the artichokes and mix again.
  • Serve immediately

artichoke carbonara finished dish

Bavette with broad beans

Bavette con le fave. Broad beans arrived in my local green grocer this week. It means spring is on the way ūüôā Serves 4
Bavette with broad beans ingredients

Bavette with broad beans ingredients

  • 300g¬† bavette
  • 300g¬† shelled broad beans
  • 60g¬† parma ham, cut into strips
  • 60g¬† butter
  • 1/2¬†medium¬†onion, chopped
  • a little stock (home made, unsalted)
  • parmesan cheese
  • olive oil
  1. Soften the onions in a little olive oil. Add the beans and cover with stock.
  2. Cook over a high heat until the beans are tender – a few minutes.
  3. Season with salt and pepper, add the ham, stir and remove from the heat.
  4. Cook the pasta, drain and dress with the butter.
  5. Add the beans to the pasta and serve topped with parmesan.
Bavette with broad beans finished dish

Bavette with broad beans finished dish

Fennel and lemon risotto

Risotto ai finocchi e limone. This is a Valentina Harris recipe. Serves 6

fennel and lemon risotto ingredients

fennel and lemon risotto ingredients

  • ¬† 500¬†grams¬† fennel bulbs
  • ¬† 1 onion — peeled and finely chopped
  • ¬† 75 grams¬† unsalted butter
  • ¬† 500¬†grams¬† risotto rice
  • ¬† 2 tablespoons¬† lemon juice
  • ¬† ¬†grated zest of one unwaxed lemon
  • ¬† ¬†salt and pepper
  • ¬† 1.5¬†¬†¬†litres chicken or vegetable stock
  • ¬† 75 grams¬† freshly grated Parmesan or Grana Padano cheese
  • ¬† 2 tablespoons¬† finely chopped mint or parsley — or both
  1. Take off all the hard external leaves of the fennel and trim away all the green bits. You should be left with tender, white fennel hearts.
  2. If you like a very strong flavour of fennel, add the discarded parts of the vegetable, carefully washed, to the stock.
  3. Slice the tender bulbs thinly and evenly. Fry the sliced fennel gently with half the butter and the onion until the fennel is tender, then add all the rice and stir.
  4. Add the lemon juice and stir again. Season thoroughly and continue in the usual way.
  5. At the end of cooking, stir in the rest of the butter, the lemon zest and the cheese.
  6. Cover and take off the heat, leave the rice to rest for about 4 minutes, then stir once more before transferring on to a warmed platter.
  7. Sprinkle with the chopped herbs and serve at once.
fennel and lemon risotto finished dish

fennel and lemon risotto finished dish

Cream of celery soup

Crema di sedano.  Serves 4.

celery soup ingredients

celery soup ingredients

  • 1¬†litre¬†stock (vegetable or meat)
  • 25g¬†butter
  • 1 tbsp¬†olive oil
  • 1 medium¬†onion, chopped
  • 400g¬†celery, chopped
  • 3¬†medium¬†potatoes, diced
  • 50ml milk
  • salt
  • parmesan cheese
  1. Heat the butter and oil in a pan, add the celery and onion and cook for a few minutes, stirring from time to time.
  2. Pour in the stock, add the potatoes, cover and simmer for 40 minutes.
  3. Puree using a stick blender until smooth. Warm the milk, remove the soup from the heat, stir in the milk.
  4. Serve with parmesan cheese.
celery soup finished dish

celery soup finished dish