Chef in the House
Summer Italian Dinner
Grilled Peaches with Almond Cookies
8 ripe peaches, cut in 1/2 and pitted
1/4 cup brown sugar
Tsp Vanilla
1/4 cup good dark rum (recommended: Mount Gay)
1/4 cup good almond liqueur (recommended: Amaretto Di Savonna)
8 almond or amaretti cookies, crumbled
Creme fraiche or vanilla ice cream to serve, optional
Preheat the oven to 375 degrees F.
Heat a grill, when hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
Place the peaches in an oven-proof dish, mix vanilla and brown sugar, sprinkle each peach half with the sugar mixture. Combine the rum and amaretto and drizzle it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold or with the cookies on the side with a dollop of creme fraiche or vanilla ice cream.
Risotto con Gamberetti
Preparation - Fairly Difficult
Serves 4 - 6
A deliciously satisfying risotto, as an appetizer it will serve six, as a main course, four. Accompany it with a mixed salad dressed in olive oil and lemon juice, fresh Italian bread and ecco, a scrumptious meal.
1 lb large shrimp, peeled, vein removed, or 1 lb frozen shrimp-defrosted and peeled
3 T extra virgin olive oil
3 cloves garlic, finely chopped
Shredded carrots
Celery finely chopped
1 fresh parsley, chopped
3/4 cup dry white wine
1 1/2 cup Arborio rice)
4 to 5 cups chicken broth
White wine or dry vermouth
Red pepper flakes
Fresh sage
Salt and freshly ground black pepper
Grated fresh parmesan cheese added prior to serving (optional)
Bring the broth to a simmer in a saucepan, reduce the heat and keep hot throughout the cooking process.
I heavy sauté pan heat 1T olive oil, garlic, parsley Add the shrimp and sauté over medium heat, stirring for a minute or so. Set aside.
Heat 1 T of olive oil in a heavy saucepan large enough to accommodate the rice and broth.
Sauté the garlic, carrots and celery in olive oil, stirring occasionally
Add the rice and cook, stirring till rice is well coated with the oil, about 3 minutes.
Add the wine, cook over medium heat till wine is absorbed.
Add one cup of the hot broth, stirring continuously as it cooks over medium heat. Loosen the rice from the sides and bottom of the pan using a wooden fork rather than spoon as it is less likely to break the grains of rice.
The rice should cook at a steady, lively simmer.
Now add half a cup of the broth at a time as it is absorbed, stirring constantly and lessening the amount of liquid added as you go along so as not to overcook the rice. The rice must cook at exactly the right heat, not too low and not too high.
When the rice has cooked for 20 minutes, add shrimp and chopped parsley, continue to simmer over low heat. At 25 minutes, test for doneness. Season to taste with salt and pepper.
Rice is ready when it is al dente, with a slight bite to it, tender and creamy but not mushy or sticky. Add parmesan cheese and cover for 2 minutes. Serve.