Pasta, risotti &…
Besides clear and thick soups, the ‘lariani’ people love to cook gnocchi (small dumplings made of potatoes or semolina) that originate from long ago.
Also rice dishes (dry) that are eaten as a first course were only cooked for special occasions, for example – Christmas lunch.
Pizzoccheri
It is a traditional dish from valtellina. Very tasty, easy and fast to cook!
Season: autumn – winter
Difficulty: å
Preparation Time: about 1 hour
Ingredients for 4 people:
350 gr. Saracen flour (Black)
100 gr. of white flour
500 gr. Curly white cabbage
400 gr. butter
400 gr. cheese – a young casera
4 cloves of garlic
400 gr. Parmesan cheese, grated
Salt
Method:
Combine the black and white flour woman. Add water to form dough and knead for at least for 15 minutes. Roll the dough out until it is no more than 1/2 centimeter in thickness. Cut these into strips of approx. 7 cm.
If you wish you can buy this pasta already made in specialty stores.
Cut the cabbage into large pieces and add to boiling water. After 5 minutes, salt the water and add the pizzoccheri keeping the water boiling water for 8 – 10 minutes.
To understand if the pasta is ready, taste it. It must be soft but not too soft. This is also the case for the vegetables.
Drain the pizzoccheri and the vegetables, and then return them into the pot. Add the diced cheese and the grated Parmesan. Finally pour in the melted butter that has been fused with garlic. Serve the pizzoccheri very hot.
Note: The true method says that the pizzoccheri should be drowning in the fused butter!! Leave it up to you to decide the amount!
Riso con pesce persico
This is a rich dish served in many of the better restaurants. The Perch has soft and delicate meat.
A one-plate dish
Season: every
Difficulty: ĺĺ
Preparation Time: 45′
Ingredients – 6 people:
800 gr. Filets of “perch”
White flour
100 gr. butter
10 – 12 sage leaves
500 gr. rice
1,5 liters of vegetable broth
1 onion
˝ glass of white wine
Salt
Method:
The rice is cooked as you normally would for a risotto.
Brown the chopped onions with a piece of butter. Add the rice and brown, then pour in the white wine and leave it to evaporate. Remember that the risotto is always stirred with a wooden spoon, preferably squared.
A little at a time add the broth, continuing to stir mixing well.
In the meantime flour the filets of fish and fry them in butter in a fry pan. Also brown some sage leaves in butter.
Once the rice is ready, place it on a serving dish. On top place the perch and pour over the remaining butter fried sage leaves.
Serve with a dry white wine.
Note: that the real ‘rice with the Perch’ is done by boiling the fish. It is placed on the rice with the melted butter and sage on top.
