Bellini, Steamed Artichokes, Grilled Ahi Tuna, and Risi e Bisi

 Bellini

1 ounce G.E. Massenez Creme de Peche

2 ounces Kern’s Peach Nectar

Fill the rest of the champagne glass with Prosecco, or Champagne

 

If you’ve never had steamed artichokes, they can be a little tricky, but they are so worth it! Here’s a great primer:  http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

Cut the stems off the artichokes so they sit flat

Steam until you can easily pull a leaf from the center with a pair of tongs ~ about 45 minutes

You can serve them hot or chilled with a variety of sauces and dips, but these are two of our favorites:

~ Melted Butter

~ Chili-Lime Mayonnaise: 1/4 cup Mayonnaise, Juice from 1/4 Lime, 1/4 tsp Chili Powder

We found wonderful pre-marinated Ahi Tuna Steaks at Trader Joe’s ~ 2 for around $5.  John Grilled them over medium heat for 7 minutes a side.  All we added was fresh lemon.

This is a wonderful northern Italian dish that looks like Risotto, but is prepared differently. The link above leads to the original recipe.  This dish tastes like Spring!  Here is the Americanized version with U.S. Customary measurements:

Shell 3/4 pound English Peas, reserving shells (Note:  If you can’t find fresh peas in the pod, the original recipe includes a variation using frozen peas.)

Set peas aside

In a medium saucepan, place:

Pea Shells

2 sliced Carrots

1 quartered onion

2 teaspoons salt

Fill with water to cover vegetables.  Bring to a boil, then reduce heat, cover, and simmer for half an hour.  Strain, reserve vegetable broth in a bowl, and place near the stove.

In a Food Processor, finely chop: 

1 medium onion

1/2 cup Pancetta (if you can’t find pancetta, you use American Bacon, or Ham)

1/4 cup Parsely leaves, loosely packed

In a deep sauce pan, heat:

3 Tablespoons Butter

3 Tablespoons Olive Oil

When butter is melted, add Soffritto to the pan, stirring to cook until onions are softened 5~8 minutes.

Add:

Peas

1 Ladleful of Vegetable Broth

Continue stirring until peas turn bright green~about 5 minutes

Pour in:

1 Cup Vialone Nano Rice (I used Arborio Rice because I had it in my pantry)

3/4 Remaining Vegetable Broth~adding more by the ladleful, as needed

Cover, reduce heat, and simmer, removing lid to stir occasionally

Continue cooking until rice is plump and soft~about 25 minutes.

Remove from heat, and stir in:

2 Tablespoons Butter

1/2 cup Parmesan Cheese

Salt and Pepper, to taste

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!