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Winter recipes
Food / Wine

November 2008 recipes by Natoora

By Natoora Natoora

Risotto ai Porcini




  • 400gr Carnaroli or Vialone Nano rice
  • 200gr Fresh Porcini mushrooms – cleaned and sliced
  • 1 Yellow onion – finely diced
  • 100gr Grated Parmigiano Reggiano
  • 60gr Butter - unsalted
  • 1/2 ltr Stock, vegetable or chicken
  • Salt & pepper



In a pan melt half of the butter, add the onions and a little pinch of salt and sauté until translucent. Now add the mushrooms and cook for several minutes until they begin to colour around the edges. Add the rice, toast it by cooking for a minute or two prior to adding any liquid. Keep adding ladles of stock, stirring gently yet continuously until the stock has been completely absorbed before adding another ladle. Once cooked, remove from heat and add the butter and Parmesan and let stand for a few minutes. Stir to incorporate the butter and cheese, season to taste with salt and pepper and serve immediately.


Endive Soup 


Endive Soup
Endive Soup


  • 1 White Endive - sliced
  • 1 Red Endive - sliced
  • 1 Yellow onion - diced
  • 200gr Chicken Livers - diced
  • 100gr Chasselas or Muscat grapes
  • 1/3 Bottle of white wine (ideally Gewurtzaminer or Riesling, anything not too acidic)
  • 20cl Water
  • 10gr Fresh Dill
  • Extra virgin olive oil, salt and pepper
  • Reserve a few leaves of red endive to garnish


    In a pot heat the olive oil and add the diced onions, chicken livers, a pinch of salt and some freshly ground pepper. Cook for a few minutes until the onion is translucent then add the sliced endive and cook on gentle heat until the onion and endive gently start to colour and the chicken livers are slightly golden around the edges. You will need to mix regularly to avoid any burning and be patient; this will take a good 10 minutes. Raise the heat, add the white wine and deglaze the pan using a wooden spoon to scrape the bottom of the pan. Reduce the heat to low, add the water and cook uncovered for 30 minutes. Taste and correct for seasoning.

    Serve the soup and garnish with several grapes per plate, along with some fresh finely sliced red endive and a few sprigs of dill.


    Oven Baked Fish


    Oven Baked Fish
    Oven Baked Fish


  • 1 Sea Bass
  • White wine
  • Salt, pepper, chilli flakes or cayenne pepper, fresh garlic
  • Cime di rapa and sliced potatoes
  • Olive oil




    In an oven-proof tray place the fish and all around the cut vegetables

    Season with all your dry and fresh ingredients – ensure the seasoning is in the cavity of the fish

    Season with oil of choice, ensure the fish is well ointed, as well as the vegetables

    Pour the liquid so it comes to no more than 1 to 2cm from the bottom of the pan

    Place in oven, cook for anywhere from 25-45 minutes depending on the size of the fish. Check and add liquid if necessary.


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