Without realizing it lie ... ;-) I had started on the road the legendary cuisine of the "village" already 'in January ... taking the opportunity to experience great! How?? But thanks to the children for sure!!
I finally manage to retrieve the information: as promised here is the inauguration of the famous risotto "Duecento50 cafe, '" thanks to the care of Betty * _ *!
the arrival on the table in the hands of Andrea
and here is the recipe of our
PARMESAN RISOTTO to
Ingredients: 5 kg superfine rice
ARBORIO VIALONE or 5 sliced \u200b\u200bonions thinly with mandoline
250 grams of butter 1 bottle of Prosecco
7 l. capon broth
1 kg of grated Parmigiano Reggiano
do:
in a large pot heat the broth to make a capon flame. In another pot
"super" to melt the butter and gently brown the onion until it becomes transparent, add rice and toast it until it becomes translucent. Pour the sparkling wine in moderation and do it absorbs slowly. Evaporated the wine begin to add the broth, a few ladles at a time, so that the rice remains constantly covered with broth.
Stir constantly to cook: it will take a good 15 '. Taste and adjust salt. A
cooked, remove from heat and stir in butter and parmesan.
Taste and perhaps add more Parmesan cheese and a sprinkle of freshly ground pepper.
Pour the rice ready in half Parmigiano emptied of content and serve ...
to "spoon" to the festive presentation!
And the other lust
Fontana ham or RAW:
the "FRESH" PARMA
not need comments, given the notoriety 'now reached worldwide!
and you can 'guess even the speed' discharge of his beautiful scaffolding: no time to "click!" and the upper floors had taken off. This is thanks to the excellent choices of the "boys" Duecento50cafe ': quality,' goodness' and wise choice!
And here, for pleasure of the eyes of some photos locatin
buffet plank "before the attack" ...
finger food and ...
and '... fruit!
Enjoy!
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