The advice of the Chef – June 2019

25 June 2019by buononaturale

Hi, my name is Paolo Barrale and I’m a cooker.
I need this preamble to introduce small masterpieces that are on the BuonoNaturale’s catalog.
Products with extreme but simple care, because quality is perceived as something good and natural, because every day is a good day to reinvent recipes and savor tradition.
Here are my suggestions to better enjoy our range of risi, risotti, orzotti, farrotti and polenta:

Arborio rice
The best known among the Italian Risi. Sumptuous large bean, excellent for “land” risottos. Try it with porcini mushrooms, hazelnuts, toma cheese and raw meat; piedmont is close … and why not, even the Sicilian arancines will be excellent with this rice … north and south in a grain!

Carnaroli rice
Prince of risottos, sea, vegetables, cheeses have no secrets for this rice. Never over the top, a noble rice for noble ingredients. Maybe combine it with raw red prawns, almond milk and white truffle … magic!

Nerone rice
The forbidden rice in ancient China could only eat the emperor.
This rice is not just a side dish; has a deep personality.
It is lighted, if served hot, perhaps with freshly cooked vegetables with spices or cold in summer for an unusual rice salad.

Red Rice
A good compromise for those looking for a product that is always al dente and easy to match.
Try it with ginger tomato and lemon. It will be an excellent counterpart to raw fish. In any case, it will bring a breath of east to our tables.

A separate chapter for our risottos.
Good regardless, well calibrated, just respect for the raw material and the Italian risotto dish. You can enrich them as you wish … how? I’ll tell you.

Asparagus risotto
Try it with wild fennel, Parmesan and maybe with a fried egg …

Mushroom risotto
Enrich it with goat cheese fondue, blueberries and a sprinkling of cocoa
You will feel great kitchen creative.

Nettles risotto
Finish it with seafood, cherry tomatoes and olive oil. A wonderful discovery!

Vegetable Risotto
Serve with a rabbit ragout, black olives and a sprinkling of fresh chopped rosemary to create a quick “cacciatora”

Now it’s up to spelled and barley. Excellent for fast soups or rice substitutes, our orzotti and farrotti will be an indispensable food once tried and reinvented.

Pumpkin Farrotto
Add parmesan, orange and roasted coffee powder for an aphrodisiac dish; you will have a wonderful dinner and maybe even a wonderful after dinner.

Farrotto with Porcini Mushrooms
Cream it with hazelnut oil and serve with seared prawns and lime.

Orzotto Tomato and basil
Simple but appealing. Serve it with clams, garlic-covered mussels and olive oil. The sea is at home.

While the Polenta is easy for everyone; but let’s try to enrich it and find the best way to serve it and make a great impression with the guests.

Polenta with Porcini mushrooms
Stop cooking, chill it, slice it and grill it
Servila combined with ossobuco in gremolada.

Polenta with Vegetables
Complete its cooking and serve it with stewed sea bass fillet it will be a complete meal.

I have given you the guidelines to taste and serve our products, now it’s up to you to invent chefs.
Send us the photos or recipes of your dishes perhaps with new combinations.