Rockin’ risotto and other Italian specialties that sing this season! The lovely ladies of Les Dames d’Escoffier have provided three fab recipes for Goodtaste viewers.
Les Dames’ “Italian Style” Braised Short Ribs [above] are not traditionally a cut of meat used in Italy, but the dame behind this recipe (Michele Scicolone) is a guru of Italian cuisine and likes this method of doing short ribs. It allows you to eliminate a lot of the fat before serving. Make this several days in advance of entertaining…the ribs are just as good reheated! Plate with rosemary polenta.
Two BRAND NEW recipes from Les Dames members are hot off the presses. First, a delicious autumn risotto made with freshly peeled and cubed pumpkin. This Risotto con Zucca Gialla e Zafferano comes from A Family Farm in Tuscany cookbook by Sarah Fioroni. The similarities are striking to Prego’s Risotto di Patata Dolce [below]…made with jumbo Texas shrimp and sweet potatoes:
The second is probably my all-time favorite dish ANY time of year…Osso Buco Alla Cipriani. This particular interpretation comes courtesy of THE Pat Mozersky, San Antonio Express-News columnist and fellow member of Les Dames d’Escoffier. Unbelievable veal shanks braised in a thick tomato-based broth, until they’re fall-off-the-bone tender!
Lidia Bastianich actually prepared this next Chicken with Olives & Pine Nuts in my kitchen. We paired it with the Bastianich Vespa Bianco…what a pair! Pan-cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a food you’ll find all around the world. If there are chicken lovers in your family (as in mine),the Marche version is sure to be a hit.
You can get more great recipes by Les Dames d’Escoffier in their wonderful cookbook. Here’s the link on Amazon…
For good measure, we’re including Paesano’s cheesy Eggplant Parmigiana. It’s a classic dish that my friends at Paesano’s do especially well: