Fine Cooking Recipe

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Serves: 4-6 Prep Time: 15-20 Cook Time: 40-50 Ingredients. 3 Tablespoons of butter (olive oil works as well) 1 ½ Cups of Butternut Squash, chopped 2 Artichokes 6 Cups of Vegetable Stock 2 Cups of Risotto Rice 1 Handful of freshly chopped Parsley Salt and Pepper Freshly grated Parmesan Cheese, to serve. How to prepare it. Break off the Artichoke stems and discard the outer coarse leaves of the chokes, then cut into thin wedges. Bring your Vegetable Stock to a boil. Melt the butter in a large non-stick pan; add the Squash and cook, stirring occasionally, for about 5 minutes. Add a half glass of water to help the sauce, and use a wooden spoon to mash the Squash. Add the Artichokes and on a medium flame cook for about 15 minutes. Stir in the Rice and season with salt and pepper. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes (depending on the kind of risotto). When the rice is tender serve it on the plates and sprinkle the Parsley and some Parmesan cheese on top. Notes: Never add too much broth at one time, and always make sure the broth is hot, otherwise it will stop the cooking process. If you already finished the broth and the rice is not yet done cooking, heat up a couple of cups of water, and ladle by ladle bring your dish to the end. It is a little exercise, but risottos usually benefit from a little burning …

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Italian School of Cooking Recipes with Chef Marco Roccasalvo Linguine allo scoglio www.italianschoolofcooking.net

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In this video, Betty demonstrates how to make heartwarming Italian Sausage Hoagies. They are made of browned Italian sausage slices, mixed with sautéed green and red peppers and onion, placed in hollowed out bolillo buns that are toasted and spread with mayonnaise and Italian sauce. They are quick and easy to make, and this recipe will make a lot of them! These hoagies will warm your tummy and also your heart! Ingredients: 2/3 pound Italian sausage (2 links, hot or mild, with casings removed) 1 tablespoon extra virgin olive oil ½ green bell pepper, chopped ½ red bell pepper, chopped ½ medium onion, chopped hoagie buns (I used whole wheat unsliced bolillo buns, which I hollowed out and filled, but any type of unsliced hoagie bun is fine. Note: If you get sliced hoagie buns, you will need to put the filling on top of each half, and after they are baked in the oven, put the two halves together to complete the hoagie.) mayonnaise, to taste Italian sauce, to taste (I used Prego chunky vegetable.) finely shredded sharp Cheddar cheese, as needed sliced Provolone cheese, as needed Chop ½ green bell pepper, ½ red bell pepper, and ½ medium onion. Place 1 tablespoon olive oil in a medium skillet. Add the chopped vegetables and sauté them until softened and the onions are clear. Meanwhile, slice 2 links of Italian sausage into rounds about ¼-inch wide, and place them in a large, deep skillet. Fry them until done, turning once to brown both sides. Prepare your hoagie buns by slicing …

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This is the first part of Cathy’s Sunday Dinner cooking series. Learn to make a flavorful pesto.

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