Sunday, November 28, 2010

Mezze penne al radicchio e al fontina ...

Mezze Penne aux radicchio et au 
fromage Fontina ...

Radicchio is the Queen of Italian Vegetables ...

Cultivated since the fifteenth century in the Veneto region of Italy, the deep red radicchio of today was developed by Belgian agronomist Franco Van den Borre. Van den Borre used a technique imbianchimento (whitening) or pre-forcing to create the dark red with white veined leaves. Plants are removed from the ground and placed in water or sand in a cool dark cellar. The lack of light inhibits chlorophyll production causing the plants to lose their green color. For those of us that have neither root cellar nor desire to go to such lengths, a paper bag or pot turned over each head for a while will produce somewhat similar results.

Although many people that are familiar with radicchio view it as a salad component, radicchio lends itself to numerous other culinary possibilities. It is delicious roasted, grilled, braised, sautéed, stir fried, or fried. Raise the bar even higher by combining it with pasta, baking it inside a pizza crust or cooking it in a risotto until it manifests into a creamy, melting consistency.


400 grammes de demi-pennes rayées 
250 g de radicchio
50 g de beurre
50 g de fontina
50 g de parmesan

J'Adore ce vidéo ...


Laver deux cent cinquante grammes de radicchio, bien les égoutter et les couper en fines tranches. Blanchir les radicchio dans l'eau bouillante pendant deux minutes. Mettez sur le feu dans une casserole avec l'eau salée. A ébullition, versez la moitié de quatre cent cinquante grammes penne et cuire. 
Lorsque le pâtes sont AL DENTE, les égoutter. 
Dans une poêle, faire fondre le beurre avec cinquante grammes de Fontina. Lorsque le fromage est fondu, ajouter le radicchio préalablement cuit et mélanger avec une spatule en bois. Cuire à feu doux pendant quelques minutes. Ajouter les pâtes dans la casserole avec la chicorée et le Fontina, puis sauter pour bien mélanger. Retirer la casserole du feu, ajouter cinquante grammes de parmesan. Faire sauter tous les ingrédients pour les faire unir. Placer dans un plat de service et garnir de feuilles de radicchio.
Fontina Cheese ...

True Fontina Cheese comes from the Val d'Aosta in the Italian Alps which can be located in Northern Italy. Fontina is made from unpasteurized cow’s milk, the cow’s which the cheese is made from are highly controlled and they only graze on the alpine grass and herbs within the Val d'Aosta Area. Fontina Cheese has been around for almost 500 years and has not changed much since the first production. Four months is how long Fontina is aged. This cheese has a mild, sweet nutty flavor. You can eat Fontina by itself or the cheese melts wonderfully and does not get a stringy texture. It is perfect for making fonduta, the Italian equivalent of Cheese Fondue.

Ogni volta che puoi, 
dammi la tua mano, 
se sarà fredda mi risveglierà
se sarà calda mi farà 
sentire meno sola, 
se sarà morbida mi coccolerà
se sarà dura mi scrollerà dai pensieri.
by Anima