Preparation time: 30 minutes
Cooking time:
20 min. + 2 min. oven off
4 servings
PASTA AND BEANS
Ingredients
400 gr. mezze maniche rigate (short
macaroni)
1 1/2 can of kidney beans (450 gr.)
1/2 can of peeled tomatoes (450 gr.)
50 gr. lard
30 gr. parsley
1 small onion
2 garlic cloves
some fresh rosemary leaves
50 gr. butter
olive oil
1 stock cube
grated parmesan cheese
salt
pepper
Preparation
1. Put a deep casserole (large enough to
contain the pasta) in the oven at maximum
heat for 4 minutes
2. Mince lard, parsley, rosemary, garlic and
onion. Put mixture in the casserole, add three
tablespoons of olive oil, stir, cover with a lid
and put pan in the oven at maximum heat for
about 18 minutes
3. After the first three minutes add tomatoes
and beans (well drained) and crumble into it
half of a stock cube. Stir, cover and continue
cooking, stirring two or three times.
4. Boil the pasta, strain it when still al
dente , but keep a cup of water (or a cup of
broth). Pour the pasta and the cup of water in
the casserole, mix well to evenly dress the
pasta and put pan in the oven at maximum
heat for 2 minutes.
5. Add chopped butter, 2 tablespoons of
parmesan and a pinch of pepper. Let pasta
stand in the oven switched off for 2 minutes.
Serve with more parmesan cheese.
Preparation time: 40 minutes
Cooking time:
17 min. + 3 min. oven off
4 servings
RISOTTO AND
ASPARAGUS
Ingredients
400 gr. rice (fino or superfino)
800 gr. medium size asparagus
80 gr. bacon
30 gr. parsley
1 medium size onion
1 garlic clove
1 ripe tomato
20 gr. butter
1/2 glass white dry wine
olive oil
1 stock cube
grated parmesan cheese
salt
pepper
Preparation
1. Wash the asparagus, cut off the hard part,
chop them in pieces 3 cm. long.
2. Mince bacon, onion, clean parsley and
garlic, put mixture in a casserole, add 2
tablespoons of oil, stir, cover the pan and put
it in the oven at maximum heat for 5 minutes.
3. After 2 minutes add the asparagus, chop
tomato onto it, after having peeled and
seeded it. Add little salt and pepper, stir and
keep on cooking.
4. Add rice to the mixture, pour in it 650 ml
of boiling water in which have dissolved the
stock cube. Stir and continue cooking, still at
maximum heat for 12 minutes. After 5
minutes cover the casserole and keep on
cooking, stirring three or four times.
5. After cooking time, add butter in pieces,
a pinch of pepper and two tablespoons of
grated parmesan. Let rice stand in the oven
switched off for 3 minutes, then serve
with more parmesan cheese.
Preparation time: 30 minutes
Cooking time:
17 min. + 2 min. oven off
4 servings
FISHERMAN RICE
Ingredients
400 gr. rice(arborio or Vialone Nano)
200 gr. frozen clams
150 gr. beheaded crawfish (or scampi)
100 gr. frozen squid
25 gr. parsley
tomato paste
1 garlic clove
olive oil
paprika
salt
pepper
Preparation
1. Clean the parsley and mince it with the
garlic clove. Put clams, squid and scampi in a
colander and hold it under running cold water
for 1/2 minute. Drain and cut scampi in two
(if big, cut them into more pieces). Cut squid
in thin strips.
2. Put all in a deep casserole, add 4
tablespoons of oil, the minced parsley and 1
tablespoon of tomato paste diluted with 1/2
glass of water. Add salt, cover and put
casserole in the oven at maximum heat for 5
minutes.
3. Pour in the casserole: 650 ml of boiling
water and the rice. Stir. Put casserole in the
oven at maximum heat for 12 minutes. After
5 minutes, stir, cover and finish cooking.
4. Let rice stand in the oven switched off for
2 minutes. Add salt if necessary. Add a
pinch of pepper and one of paprika. Finally
serve.
