A candid camera … goes to Italy

Art Culinaire, Spring, 2004

ingredients

For the risotto:

1 tablespoon olive oil

1/2 small onion, peeled and chopped

9 ounces carnaroli rice *

1 cup white wine

1 quart chicken stock

2 ounces unsalted butter

2 ounces Parmigiano-Reggiano, grated

Salt and pepper to taste

For the sauce:

1 ounce mayonnaise

1 tablespoon brandy

1 ounce heavy cream

Zest of 2 lemons, finely chopped

3/4 teaspoon Worcestershire

Salt and pepper to taste

To assemble:

3/4 pound prosciutto, thinly sliced

For the garnish:

Olive oil

Chopped parsley

Chervil sprigs

Shaved Parmigiano-Reggiano

Freshly ground pepper

* Carnaroli rice is similar to arborio, but has a firmer grain. It originates in the towns of Novara and Vercelli in Northern Italy.

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RELATED ARTICLE: Tuna and Flatbread Salad (Serves 4)

ENRICO CEREA

directions

For the flatbread: Preheat deep fryer to 350 degrees. In an electric mixer fitted with the dough hook, combine flour, baking powder and salt. With the motor running, add boiling water in a thin steady stream until incorporated. Add cold water in a thin steady stream until the mixture pulls away from the sides of the bowl. Transfer dough to a lightly-floured work surface; knead until smooth. Cover dough with plastic wrap and set aside to rest for 15 minutes. Divide dough into two equal pieces and roll into 8-inch flat circles. Fry circles until golden brown. Transfer to a paper towel-lined sheet pan and set aside.

For the sauce: In a saucepan over medium heat, add olive oil. Add the egg and cook until lightly scrambled. Transfer to a blender. With the motor running, add broth and olive oil in a thin steady stream until emulsified. Season with salt and pepper; set aside.

For the tomato oil: In a blender, combine the tomato, oil and Tabasco. Puree until smooth. Season with salt and pepper and set aside.

For the salad: In a medium bowl, combine gingerroot, lime, orange and lemon juices. Add olive oil in a thin steady stream, whisking constantly until emulsified. Place greens in a separate bowl; toss with tomato oil. Season with salt and pepper; set aside.

To serve: Season tuna with salt and pepper; arrange on a plate with salad and flatbread. Drizzle with sauce and tomato oil. Garnish with scallions, dill and chervil.

ingredients

For the flatbread:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 cup boiling water

1/8 cup cold water

For the sauce:

1/4 cup olive oil, divided

1 egg, beaten

1/4 cup vegetable broth, heated

Salt and pepper to taste

For the tomato oil:

1 tomato, blanched, skinned, seeded and chopped

1/2 cup olive oil

1/4 teaspoon Tabasco[R]

Salt and pepper to taste

For the salad:

1/2-inch piece gingerroot, peeled and grated

Juice of 1 lime

Juice of 1 orange

Juice of 1 lemon

1 cup olive oil

1/2 pound baby mixed greens

Salt and pepper to taste

For the dish:

3/4 pound blue fin tuna, thinly sliced

Salt and pepper to taste

For the garnish:

Sliced scallions

Dill sprigs

Chervil sprigs

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RELATED ARTICLE: Roasted Duck with Potatoes and Prunes (Serves 4)

SILVANA FERRARI

directions

For the duck: In a roasting pan over medium-high heat, heat butter. Add duck, season with salt and pepper and brown on all sides. Remove from heat; set aside, keeping warm.