logo fine Fine Tastes of Modena per stampa Fine Tastes of Modena

Zampone and Potato Risotto with Cream of Borlotto Beans and "Aria al Rosmarino" (Rose Mary Garnish)

First Course

Serves 4:
200 g (7 oz) rice
20 g (.7 oz) scallion
120 g (4.2 oz) zampone cut in cubes
100 g 3.5 oz) potato cut in cubes
50 g (3.5 Tbsp) butter
1/4 cup of white wine
7,5 dl ( 3¼ C) broth
grated Parmigiano Reggiano to taste
salt and pepper to taste

Cream of Borlotto Beans:
200 g (7 oz) dried Borlotti beans (let soak in water the night before)
1/2 clove of garlic
20 g (.7 oz) onion
40 g (1.4 oz) parsley
1/4 cup of white wine
Extra virgin olive oil
1 tsp tomato paste
salt and pepper to taste
extra virgin olive oil

"Aria al Rosmarino" (Rose Mary Garnish):
100 g (3.5 oz) milk
100 g (3.5 oz) fresh cream
100 g (3.5 oz) rose mary
20 g (.7 oz) soya lecithin




Risotto Preparation:
Mince scallion and place in a saucepan with a Tbsp of butter and brown with the zampone. Add the rice and white wine. Add the potatoes and cook with the broth. Towards the end of the cooking mix in the rest of the butter and Parmigiano Reggiano.

Cream of Borolotto Beans Preparation:
Chop the garlic, onion and parsley and put in a saucepan with a stream of extra virgin olive oil and sautè. Add the beans sautèing them with the herbs while gently adding the wine. While cooking add the tomatoe paste and some water and salt and pepper to taste. When the Borlotti beans are cooked pass the entire mixture through a food mill.

Rose Mary Garnish Preparation:
Chop the rosemary and put in a pan with the milk and cream, bring to 70-80 ° C (approx 160-180* F). Remove from heat and let set in the infusion over night. Filter, leaving 1/3 of the liquid for heating and melting down the soya lecithin. Add the rest of the liquid, filter and put in the fridge to rest.

Serve the risotto on plates and garnish with the cream of beans and a stream of "Aria al Rosmarino".