Generoso’s Smokey And Vegetarian Soup: Zuppe Con Cannellini e Arborio

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Happy Cooking Folks,

This dish is one that I decided to make in honor of my dear friends living on the East Coast this January. This tasty Northern Italian soup has a creaminess and a smoke to it that has little to do with dairy and nothing to do with any meat.   No crazy ingredients here as the creaminess comes from the cannellini beans and the smoke coming from the toasted breadcrumbs and nuts. Total prep and cooking time is about an hour so I hope you will come back to this dish anytime you need need a fast, inexpensive soup to eat on these cold winter days.  

You will need for ingredients: One half head of cabbage, 1/3 cup of cashew or pine nuts, one half of a small Italian roll, four cups of vegetable broth,  one pound can of cannellini beans, two sprigs of fresh rosemary, four cloves of garlic, one cup of olive oil, salt and pepper (grated romano is up to you as a topping).  

Please let us know how yours turns out and stay warm this winter.

Love,
Generoso

Music: Georg Philipp Telemann’s Viola Concerto, TWV 51:G9

Generoso’s Creamy and Savory “Risi e Bisi” (Italian Rice and Peas)

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This delicious and dangerously unhealthy Italian dish usually makes it may to the table in Italy sometime during the spring when the peas are harvested, but here Generoso shows you how to make this dish in the dead of summer in our Los Angeles apartment.  From prep to plate this dish should take you a little over thirty minutes to prepare, and for the most part is created in a way similar to that of any risotto.   So get ready for a lot of stirring.  You will need two cups of arborio rice, four cups of peas, 1/2 cup of ground Parmesan, one half yellow onion, 1/2 pound bacon/pancetta, four tablespoons of butter, olive oil, salt and pepper. Let us know how yours turns out. XOXO Generoso and Lily

Music: “Felix Mendelssohn: Songs Without Words”

Portobello Mushroom and Spring Onion Risotto with Generoso

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Inspired by the sensational risotto we ate at Rosso B, a brand new corner pizzeria in Haymarket here in Boston, I decided to make my family’s take on risotto for you this week.  Risotto is really a blank canvas and you can make it however you would like.  This week, Lily and I found some beautiful spring onions and portobello mushrooms for cheap at Haymarket so that was going to be the basis for this risotto.  I also love making it with a pesto base and seafood but I find that the vegetable risotto really brings out the creaminess of the arborio rice, which is the one essential ingredient for our risotto, that and a lot of butter and goat cheese.  You will need about 4 cups of vegetable broth, 2 cups of arborio rice, 4 ounces of goat cheese, 1/2 cup of white wine, 2 sticks of butter, 5 gloves of garlic, 1 spring onion, two portobello mushrooms, pepper, salt.  Let us know how yours turned out and buona fortuna!

Music is Pictures At An Exhibition by Modest Mussorgsky.