Hello everyone,
Second video this week is our little Italian dinner we made last week. It was a tie between a voiceover and the recipes in the description box so I did both. The Tuscan bread might be the trickiest part but I promised it’s easier than it looks! 🙂
TUSCAN BREAD:
Ingredients:
•5g of instant yeast
•220g of warm water
•340g of flour and a bit
•olive oil
Mix 5g of instant yeast with 220g of warm water and just a bit of flour. Leave it to rest for 4 to 5 minutes, then add in 340g of flour.
Knead the dough for a few minutes, until it’s a smooth consistent texture and transfer into a big bowl, pre-coated with olive oil. Add a bit of oil on top of the dough making sure all sides are coated, cover the bowl with plastic film and leave in a warm place for 1 hour and 15 minutes.
After, remove the dough from the bowl and shape your bread. Brush a bit of warm water on top and leave to rest at room temperature for 45 minutes.
Sprinkle a bit of flour on top and slash the top of the bread three times with a knife. Cook in a pre-heated oven at 425 Fahrenheit degrees for 26 minutes.
BRUSCHETTA:
Ingredients:
•1 clove of garlic, thinly chopped
•1 shallot, thinly chopped
•3 Italian tomatoes (with or without the hearts), diced
•basil, thinly chopped
•olive oil
•balsamic vinegar
•salt and pepper
Mix together in a bowl the clove of garlic, shallot, basil and tomatoes. I prefer removing the inside for this specific recipe but you can skip this step if you want.
Season with olive oil, balsamic vinegar, salt and pepper to taste. Set aside for at least 1 hour.
LEAK & GREEN PEA RISOTTO:
Ingredients:
•5 cups of warm vegetable broth(+ a little bit)
•3 tbs of olive oil
•1 medium leak, finely chopped
•2 cloves of garlic, finely chopped
•2 cups of arborio rice
•1 cup of white wine
•1 big cup of frozen green peas
•3 tbs of butter, diced
•1 1/2 cup of parmesan cheese
•salt and pepper
In a big non-stick pan, cook the leak in 3 tablespoons of olive oil for a few minutes, until tender. Add in the chopped garlic and cook two more minutes.
Add in the arborio rice, mixing well to coat with the oil. Deglaze with the white wine and cook until it’s all absorbed.
Add one cup of warm broth, using a ladle, and let it absorbed, stirring frequently. Repeat this, cup by cup, until all the broth is used and the rice is cooked. Sometimes it takes a bit more so have extra warm broth ready in case (maybe 1 extra cup).
Add in the diced butter and frozen green peas, mix well.
Lastly, add in the parmesan cheese, little by little, while stirring. Season with salt and pepper to taste.
TO SERVE:
Slice a few pieces of bread and toast them lightly. Top with the bruschetta and season with salt and pepper.
Plate the risotto and grate a bit of parmesan cheese on top.
Hope you enjoyed and let me know if you have any questions! 🙂
xx
C.
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