Can it possibly be wrong to reinterpret certain classic dishes of our regional cuisines, to give them a new lease of life, maybe even using products from outside the local area and thereby combining ingredients from different areas, with the result being unusual, imaginative, enticing but always pleasant in an unpredictable way? Then get ready to try our delicious and intriguing main course which certainly mixes different elements, but in a combination that is particularly inviting: we are talking about our special risotto made with apples and gorgonzola. It could be an ideal main course to celebrate a special day, something to be served with satisfaction by those who know exactly how to shake up the habits of a lifetime and fire the imagination. So don’t waste any more time, check out step-by-step the innovative recipe created by our chef: you will be immersed in a journey through the mountains.
Taralli with leccine olives and capers
Handmade Chocolate and Almonds Sweet Taralli
Fig jam with chocolate and grappa
Box Frisellina recipe, extra virgin olive oil and purée
Orecchiette with turnip greens pesto and appetizer
Tasting and tasting of artisan pastes
Box for Pumi and lucky charm
Seasoned and pitted “Leccine” red olives
Chop the shallots. Core the apples and dice some of them with the skin on, and others with the skin peeled off. Cut the spring onion into thin strips. Make the risotto by frying the chopped shallots and the apple with the peel, then add the rice and water to cover, and proceed with cooking as per a normal risotto. Fry the spring onions in a pan with a little olive oil, until crispy. Melt a little butter in another pan and cook the remaining apples in the butter, adding a little sugar to caramelize. Add the saffron to give a little light flavour. Add a splash of water and braise until the apples turn orange. Stir a knob of butter into the risotto. Add plenty of gorgonzola and continue to stir. Serve the risotto in the middle of the plate, adding a few pieces of the saffron caramelized apple and garnished with the strips of spring onion. This invention of our chef is ready.
Dice some of the apples with their skin still on, and the remainder peel them first and then dice them
Make the risotto by frying the chopped shallots and the apple with the peel, then add the rice and water to cover, and proceed with cooking as per a normal risotto.
Serve the risotto in the centre of the plate with a scattering of the saffron-flavoured apples and garnished with the strips of spring onion