Italy in your Kitchen

Italy in your kitchen: risotto agli asparagi

THE-HIDDEN-TREASURES-SEPARATOR

Spring is here and the asparagus season is just around the corner! In Italian cuisine, asparagus comes in many different forms, often with fresh pasta or as risotto. Therefore, we share with you our favourite recipe for a typical asparagus risotto. It is particularly important to pay attention to the quality of the basic ingredients – asparagus, risotto rice (e.g. Carnaroli or Arborio) and wine.

Ingredients

  • 500 g asparagus
  • 300 g rice (e.g. Carnaroli, Arborio)
  • 125 ml white wine
  • 1 l vegetable broth
  • 1 onion
  • 1 tbsp butter
  • parmesan
  • fresh parsley
  • salt and pepper

Preparation

  1. Wash the asparagus and cut its woody ends.
  2. Cut the asparagus into pieces of ca. 2 cm and steam half of the asparagus for 6 to 8 minutes.
  3. Melt the butter and add the minced onion.
  4. Saute the onion until softened, add the rice as well as the fresh (not steamed) asparagus pieces and sligthly toast everything.
  5. Pour in the wine and stir well.
  6. Reduce the heat and cook the risotto by adding some hot vegetable broth at a time.
  7. Stir occasionally and add more broth once the rice has absorbed most of the liquid until the rice is “al dente” (around 15 to 20 minutes).
  8. In the meantime, puree the steamed asparagus leaving a few of the spear-headed tips for the garnish.
  9. Add the asparagus puree to the risotto, remove it from the heat and leave to rest for some minutes.
  10. Taste the risotto and, if necessary, season with salt and pepper.
  11. Serve topped with some steamed tips, fresh parsley and grated parmesan.
  12. Buon appetito!

Italy in your Kitchen

Italy in your kitchen:
focaccia genovese

THE-HIDDEN-TREASURES-SEPARATOR

According to the tradition, focaccia genovese (in Ligurian dialect called “fügassa”), is both soft inside as well as crunchy outside and generously covered by extra virgin olive oil and salt. We don’t only share the recipe for focaccia genovese but also the secret ingredient: time. 

Ingredients

  • 600 g flour
  • 400 ml water (room temperature)
  • 40 ml olive oil (extra virgin)
  • 2 tbsp fine salt 
  • 1 tbsp sugar
  • 15 g yeast
Topping:
  • 2 tbsp coarse salt
  • olive oil (extra virgin)
  • optional: rosmary leaves, cherry tomatoes, olives or sliced onions

Preparation

  1. To prepare the focaccia genovese, mix the yeast with sugar and water and let it rest for 10 minutes.
  2. In a big bowl, mix the flour and salt with the yeast mixture and then add the olive oil.
  3. Cover the bowl with a towel and let the dough rest for two hours in a warm place.
  4. In the meantime, put olive oil on the baking tray.
  5. Place the dough on the tray and let rest for another two hours.
  6. Put olive oil and coarse salt on top and create little dimples with the finger tips.
  7. Let the focaccia rest for another two hours.
  8. Heat the oven to 230°C and sprinkle the focaccia with a bit of water (for the typical colour).
  9. Bake the focaccia for approximately 20 minutes.
  10. Serve the focaccia still warm or at room temperatures and enjoy!