Summer Risotto With Zucchini, Zucchini Flowers & Pesto

Summer Risotto With Zucchini, Zucchini Flowers & Pesto is one of the Traditional Peranakan Food.

Ingredients:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Olive Oil
• 1/2 Cup Finely Chopped Onion
• 1 1/2 Cups Arborio Rice
• 1 Cup Dry White Wine
• 5 Cups Homemade Vegetable or Chicken Broth, Heated
• 1 1/2 Cups Finely Diced Zucchini (1/2-inch dice)
• 10 to 12 Zucchini Flowers, Stamens Removed & Diced
• 1 Tablespoon Homemade Basil Pesto
• 1 Teaspoon Lemon Juice
• Salt & Pepper

To Finish:

• 1 Tablespoon Unsalted Butter
• 1/3 Cup Grated Pecorino Romano Cheese

Directions:

1. Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.
2. Add the onion, and cook until translucent, stirring often, about 5 minutes.
3. Add the rice, and stir to coat the rice completely with the oil mixture.
4. Cook for an additional 3 minutes, stirring often.
5. Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed.
6. Add a ladleful of warm broth and continue to cook, stirring constantly.
7. Halfway through the cooking period, or 10 minutes, add the diced zucchini.
8. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
9. With the last addition of broth, add the chopped zucchini flowers, pesto, and lemon juice.
10. Stir to mix, and season with salt and pepper to taste.
11. Cook another 3 to 4 minutes, then remove from the heat.
12. Stir in the butter and the grated cheese, and stir until the cheese has completely melted into the rice.
13. Serve immediately on warm plates.

Pesto Pasta With Cherry Tomatoes

This is a great summer pasta and I even enjoy leftovers cold the next day for lunch!

To toast the almonds, spread them on a baking sheet and place in a preheated 350-degree oven. Bake for about 7 minutes, tossing the nuts as they bake, or until the nuts are a light golden brown.

Ingredients:

For The Pesto:

• 1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
• 1/4 Cup Lightly Toasted Blanched almonds
• 1/3 Cup Grated Parmesan Cheese
• 1 Large Garlic Clove
• Juice of 1 Lemon
• 1/4 Cup Extra Virgin Olive Oil

For The Pasta:

• 1 Pound Whole Grain Pasta
• 2 Cups Halved, Ripe Cherry Tomatoes
• 1 Garlic Clove Finely Minced
• 3 Tablespoons Olive Oil
• Salt & Pepper To Taste
• Pinch of Red Pepper Flakes
• Grated Pecorino Romano or Parmesan Cheese

Directions:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is “al dente”.
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

Checkout here for Traditional Italian food recipes.

Chocolate & Amaretto Panna Cotta

Enjoy our Traditional Italian Food or browse our  Grandma's files for the most Original, Traditional and Authentic Italian Food  and Cuisine. Here you will find  Pasta, Dessert, Cookies, Fish, Meat and all the Italian Holiday recipes... and for sure some of the most delicious and Authentic  Italian Recipes prepared by our Nonne, our Grandmothers, who are the keepers of the most treasured traditions. Remember, when it comes to Italian Food... there is no higher authority than Nonna! 

Chocolate & Amaretto Panna Cotta

Ingredients:

• 1/4 Cup Water

• 1 1/2 Teaspoons Unflavored Gelatin

• 1 Cup Heavy Cream

• 1 Cup Whole Milk

• 1/3 Cup Sugar

• 2 Cups Dark Chocolate Baking Chips

• 2/3 Cup Sour Cream

Amaretto Layer:

• 1 Cup Whole Milk

• 2 Teaspoons Unflavored Gelatin

• 2 Cups Heavy Cream

• 1/4 Cup Sugar

• 1/4 Cup Amaretto Liqueur

Topping:

• Lightly Sweetened Whipped Cream

• Chocolate Shavings

Directions:

• In a small bowl, sprinkle the gelatin over the water and set aside.

• For the chocolate layer, heat the cream, milk, and sugar over medium heat until the mixture almost but does not quite come to a boil, then remove from the heat.

• Stir in the softened gelatin, then the chocolate chips, stirring until smooth.

• Whisk in the sour cream until blended, then pour the mixture into 8 small clear glasses and refrigerate for 90 minutes, reserving about a half cup of the chocolate mixture to use later.

• For the Amaretto layer, sprinkle the gelatin over the milk in a small bowl and let soften for 5 minutes.

• In a small pot, heat the heavy cream and sugar until almost boiling, then remove from the heat.

• Stir in the softened gelatin, the Amaretto liqueur, and the reserved chocolate mixture and whisk until smooth.

• Pour this mixture over the refrigerated chocolate panna cotta creating a layer of an inch or two, then refrigerate again for at least 6 hours.

• To serve, add a dollop of lightly sweetened whipped cream and sprinkle with chocolate shavings, then serve immediately.

Chocolate Layer:

Pasta With Zucchini & Caldarello Sausage

Pasta With Zucchini & Caldarello Sausage

Ingredients:

• 3 Tablespoons Olive Oil, Divided
• 1 Pound Italian Sausage (I Recommend Caldarello!), Meat Removed From Casings
• 1 Pound Zucchini, Trimmed & Sliced
• 1 Medium Onion, Peeled & Diced
• 4 Cloves Garlic, Minced
• 1/3 Cup Fresh Parsley Leaves, Chopped
• Salt & Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 3/4 Pound Pasta Of Choice

To Serve:

• Grated Pecorino Romano Cheese

Directions:

• In a large skillet, heat one tablespoon of oil over medium heat, and cook the sausage meat, breaking it up with two forks as it cooks.
• Cook the meat until it is completely cooked and beginning to brown, about 10 minutes.
• Transfer the meat to a dish and empty out any fat.
• Add the remaining two tablespoons of oil to the skillet and add the zucchini and onions and cook over medium heat until the vegetables are golden brown and tender, stirring occasionally, about 15 minutes.
• Add the garlic and cook another minute or two.
• Return the meat to the skillet, and season with parsley, salt, pepper, and pepper flakes.
• While the vegetables are cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta according to package instructions until it is “al dente”.
• Drain the pasta, reserving a small cup of pasta water, then return the pasta to the pot.
• Over high heat, toss the pasta with the sausage and zucchini mixture, adding a little of the pasta water to loosen the “sauce”.
• Serve in individual bowls, topped with a spoonful of the grated cheese.

To learn more about how to cook Traditional Peranakan Food here.

Pizza Margherita ( classic traditional Italian pizza )

Pizza Margherita

SERVES 4 

COOK TIME 10 Min

No, Pizza Margherita is not named after the drink. It's actually a classic traditional Italian pizza recipe with fresh mozzarella that your whole gang will want to make part of their own tradition.

What You'll Need:

• 1 pound pizza dough, thawed if frozen
• 1 (14 ½-ounce) can whole tomatoes, drained and coarsely chopped
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 pound fresh mozzarella cheese, patted dry and sliced 1/8-inch thick

What To Do:

1. Preheat oven to 450 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
    
2. Using your fingertips or the heels of your hands, spread dough to cover bottom of prepared pan. Push dough out to edge of pan, forming a rim. With a fork, prick dough 15 to 20 times.
    
3. In a small bowl, combine all remaining ingredients except mozzarella cheese; mix well. Spread mixture evenly over dough then top with mozzarella slices.
    
4. Bake 10 to 12 minutes, or until crust is crisp and brown. Slice and serve.

Read more about traditional Italian Food, Click here.