Risotto alla zucca e rosmarino (pumpkin risotto)

Here is a typical winter risotto recipe. Fresh, chopped rosemary has a strong, refreshing flavour which goes perfectly with pumpkin.

Risotto alla zucca e rosmarino - Serves 6

500 g of 'Arborio' or 'Carnaroli' rice, a slice of pumpkin, 50g of butter, 1 cup of grated grana cheese, a small onion, white wine, fresh rosemary, grana padano cheese.

Finely chop the onion and gently fry it in butter. Add diced pumpkin and chopped rosemary. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling water (or boiling chicken stock) to cover rice. Add a little salt. Stir rice frequently. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously. Mangiare subito!

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Pecorino di fossa, matured in a cave.

Pecorino di Fossa
thanks to agriturismovaldappio for this image

Once you have tasted Pecorino di Fossa you won't forget it. It has a sweet start, then a vibrant peppery flavour develops. This type of cheese, certainly the most precious (and most expensive) here in Italy, is made of sheep milk and it is matured in sealed caves. This ancient process, which originated in Roman times, is also a ritual with its rules and procedures. It is in August that Pecorino di Fossa is put in caves excavated in the tufa rock (volcanic in origin), after they are sterilised with fire and lined with hay. Once the cheese is in, the caves are sealed with lime and reopened during the last week of November.
This cheese matures in an oxygen-deprived environment. Therefore, taste and structure are modified by the good bacteria present in the cave and the hey surrounding the cheese. Pecorino di fossa is typical of central Italy. It is very nutritious and perfect to eat with chestnut honey to enhance its flavour.

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Risotto al vino, with only 5 ingredients

Risotto al vino, thanks to Blasting News for this image

So, you've come back home at night only to find out that you have no food in the house, except for a bottle of good red wine, some rice and a small onion in the cupboard and a chunk of butter and a piece of parmesan or mature cheese in the fridge. No need to worry, as this is all you need for:

Risotto al Vino Rosso - Serves 6
500 g of 'Arborio' or 'Carnaroli' rice, 50g of butter, 1 cup of grated grana or parmigiano or mature cheese, a small onion, glass of red wine.

Finely chop the onion and gently fry it in butter. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a good glass of red wine and let it reduce. Pour enough boiling water (or boiling chicken stock) to cover rice. Add a little salt. Stir rice from time to time. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grana cheese and stir vigourously. Serve immediately - Mangiare subito!

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GM food-free Italy

Good news for those passionate about good food, and bad news for those big corporations that are trying to convince us that genetically modified food is good for us. Italy is GM food-free and will be in the future. At a conference yesterday, a vast majority of Italian parliamentarians and senators with different political views all agreed on this crucial issue. Giuseppe Politi, president the Confederation of Italian Farmers, said: "Agriculture does not need GM crops. We need to defend our bio-diversity and high quality food and produce instead" (Source: 'La Repubblica' newspaper).

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Early vintage

As I take a walk around our village Toffia, there is a distinctive smell coming from the palazzo's basements: it's the smell of must.
Generally, vintage time is frantic. Little 3 wheel 'Ape' open vans zip around the country at frightening speed with their precious load of grapes. Everyone is working over the same weekend, and watching all this happening at the nearby Monastery of Farfa is spectacular. The monastery has a small and very ancient vineyard. If you have seen Jamie Oliver's 'Great Escape', you would have see the Farfa monastery featured in episode #3. Vintage has been a little early this year, due the warm winter and long, sunny summer. It will be interesting to taste the result of it in a glass. Some of the new wine is due out in November and sold as 'vino novello'. I know this is not for the purists, but a glass of it won't hurt anyone!

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It's all about wine, olive oil, chestnuts

Autumn is my favourite time of the year, here in Sabina. The colours are beautiful and the weather, still sunny and warm without being hot, is perfect for walks and excursions.
Above all, this is vintage and olive harvest time. The olives are just about to turn dark, a bit early this year. My prediction is that both wine and olive oil making will happen soon, because of the long hot summer we've had.
Chestnuts will be available at the village markets in a few days: time to roast them in the fireplace or just on the stove top by using a special tin pan with holes in the bottom. Chestnuts then become 'caldarroste' (hot roasted). Looking forward to all that!
PS: We had a pasta strike last week: no one bought pasta for a day, as a protest against soaring pasta prices. Then bought double the amount next day!

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Welcome to my kitchen!

Hello everyone and welcome to Guido's Kitchen. This blog is dedicated to Italian cuisine, wines and lifestyle. With the rest of Convivio Rome team, I help run Italian Cooking Holidays here in Toffia, an incredibly unspoilt medieval village in the beautiful land of Sabina, 40 kilometres north of Rome.
We have got a cooking long weekend about to start and I am going to prepare a 3 course welcome dinner for my clients Friday night. Main course will be 'Gateau di patate' or potato soufflé, a classic from Naples and perfect for dinner parties: you prepare it the day before and heat it up in the oven when you need it. Here is the recipe.

Potato soufflé'. (you need at least 6 large potatoes)
Mix mashed potatoes with some butter, one or two eggs and parmigiano cheese, a good pinch of salt and nutmeg while still hot. Use two thirds of mixture to coat the inside of a greased oven bowl or tray. Fill this with diced mozzarella, bits of prosciutto or ham, fresh basil, grated parmigiano and any other cheese you like (except for blue cheese). Cover with the remaining mashed potato and top with bread crumbs and a few bits of butter. Bake for about 40 minutes and/or until golden brown. Buon Appetito!

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