Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

As regular as clockwork, here we are for our monthly #chefforaday appointment with the chef Vincenzo Squarciafico. Today we use our imagination to play with ingredients that taste of autumn. Let’s watch the video together and learn how to combine a traditional Italian dish with culinary creativity?. Under the guidance of Chef Vincenzo Squarciafico, we are confident that we can all train to become #chefforaday. Share this recipe with people who love autumn and creativity in the kitchen. 

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INGREDIENTS for 2 portions:

• 200g buononaturale Carnaroli rice
• 100g buononaturale Artichokes in brine
• 50ml cooking cream;
• 50g gorgonzola cheese;
• 1/2 white onion;
• 250g pumpkin;
• 1 glass of white wine;
• 1 clove of garlic; 
• Vegetable broth to taste;
• Parmigiano Reggiano to taste;
• Seed oil, extra-virgin olive oil, salt and black pepper to taste.

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PROCEDURE:

1. Peel and dice the pumpkin;
2. Toast the buononaturale Carnaroli rice for a few minutes;
3. Add the chopped onion and oil to the rice;
4. Deglaze with white wine;
5. Add part of the pumpkin dices and a few ladles of broth;
6. Leave to cook;
7. Add oil and a few crushed garlic cloves to a pan;
8. Add the remaining pumpkin dices, salt and pepper;
9. Add two ladles of broth and leave to cook;
10. Add the cooking cream and gorgonzola to another pan;
11. Mush the gorgonzola until creamy;
12. Remove the pumpkin from the pan and blend with a ladle of broth;
13. Slice the buononaturale Artichokes in brine;
14. Fry in abundant seed oil until crispy;
15. When cooked, whisk the rice with Parmigiano Reggiano;
16. Arrange on a plate by adding the pumpkin blend and the gorgonzola cream;
17. Decorate with the fried buononaturale Artichoke sheets and add oil.

Enjoy your meal, Chef For A Day!

Chef For A Day – Episode 2: Rigatoni alla norcina with truffle carpaccio.

We could not miss our monthly #chefforaday appointment with Chef Vincenzo Squarciafico. For this month, we care to delight your tables with a deeply comforting dish from the secular culinary tradition of Central Italy, and in particular the region of Umbria. The buononaturale Rigatoni and Truffle carpaccio will help you recreate this ancient and masterly recipe in less than 15 minutes. Experimenting with an authentic pasta alla norcina recipe can be a life event. How can you thank us? Do not hesitate to share this recipe with the people you love.

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INGREDIENTS for 2 people:

• 250g buononaturale Rigatoni;
• 50g buononaturale Truffle carpaccio;
• 1 glass of white wine;
• 150g fresh white sausage;
• 100g fresh vaccine ricotta;
• 1 clove of garlic;
• 1/2 white onion;
• 1 basil leaf;
• Parmigiano Reggiano to taste;
• Extra-virgin olive oil, salt, and black pepper to taste.

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PROCEDURE:

1. Boil lots of salted water and pour the buononaturale Rigatoni;
2. Add the sausage to a pan after removing casing;
3. Peel and mince the garlic;
4. Occasionally mash your sausage in the pan;
5. Finely chop the onion;
6. Add the minced onion and garlic to the pan with the sausage;
7. Add a drizzle of olive oil;
8. After a couple of minutes, deglaze with white wine;
9. Add the vaccine ricotta;
10. Add 3/4 of the buononaturale Truffle carpaccio jar;
11. Sauté everything in the pan until the ricotta has dissolved;
12. Drain the buononaturale Rigatoni “al dente” and pour into the pan;
13. Add olive oil, a handful of Parmigiano Reggiano and a hand-chopped basil leaf;
14. Continue cooking the pasta in the sauce for a few minutes;
15. Arrange on a plate and use the rest of your buononaturale Truffle carpaccio to decorate; Add a drizzle of olive oil and black pepper.

Enjoy your meal, Chef For A Day!