Risotto al Puzzone di Moena con Capicollo
Last sunday I was on the phone with my mum, when she asked me if we had finished the artisanal Puzzone cheese they brought us from a farm in Trentino ... The Puzzone ?! Ops, I forgot about it! And while getting it out of the fridge, we noticed also some left over form a artisanal capicollo we bought in Ravello (wikipedia link) in Campania. So, taste one and the other, this risotto has been created. You might notice I use ricotta instead of butter at the end. It is the magic touch ... it makes the dish lighter allowing the Puzzone to be the dominant taste with a capicollo background and no butter feeling. It is a special, aromatic and delicious risotto. An expression of italian DOP. By the way, in english this dish sounds like "risotto with the stinking cheese from Moena and capocollo".
Serves: 2 as main course or 4 as starter
FlexiPoints: 9 or 4.5
Suggested wine: A nice Primitivo di Manduria DOC would do just fine!
Special equipment: none
Ingredients:
180g carnaroli rice
70g Capicollo Campano (in one piece)
40g Puzzone di Moena cheese
30g ricotta cheese
1 liter (max) light chicken stock
1 small yellow onion
1/2 white wine
1 tbsp olive oil
Pepper to taste
Ingredient note: There are two magic ingredients here. First the most unknown: the Puzzone di Moena cheese. A DOP product from Trentino. It smells really strongly (kind of 1000 years eggs) and with a piquant taste, but with still soft-ish bite. Lovely, but probably too strong for most. The Capocollo or Capicollo Campano (DOP) is cured pork meat from the neck muscles. Somebody calls it coppa, but to me they are two different things even in the spices used to marinate them. And the capicollo (the original one) is sensibly less fatty! Now, how can we replace them both? Difficult if not impossible. Coppa can go instead of capicollo, and it is easily found outside of Italy. For the Puzzone, maybe a very mature Tomme de Savoie. Or simply get them from Italy somehow.
How-to:
1. Finely chop the onion. Cut the capocollo and the puzzone cheese in small cubes (few millimeters per side).
2. Sauté the onion with the oil until soft or 3’. Then, add the capocollo and keep cooking on high heat for 5’ more or until the capocollo has not lightly browned. Stir frequently.
3. Add the rice and cook it on high heat for 1’ (or until it whitens) stirring continuously. Add the wine and get it reduced.
4. Add about 200ml of stock and let it get absorbed by the rice on medium-low heat (it should be gently simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 18’). You might be left with some stock depending on the rice and the cooking temperature.
5. Remove from the heat. Season with abundant pepper. Add the two cheeses and stir well. Let rest for few minutes and serve on large dishes.
Serves: 2 as main course or 4 as starter
FlexiPoints: 9 or 4.5
Suggested wine: A nice Primitivo di Manduria DOC would do just fine!
Special equipment: none
Ingredients:
180g carnaroli rice
70g Capicollo Campano (in one piece)
40g Puzzone di Moena cheese
30g ricotta cheese
1 liter (max) light chicken stock
1 small yellow onion
1/2 white wine
1 tbsp olive oil
Pepper to taste
Ingredient note: There are two magic ingredients here. First the most unknown: the Puzzone di Moena cheese. A DOP product from Trentino. It smells really strongly (kind of 1000 years eggs) and with a piquant taste, but with still soft-ish bite. Lovely, but probably too strong for most. The Capocollo or Capicollo Campano (DOP) is cured pork meat from the neck muscles. Somebody calls it coppa, but to me they are two different things even in the spices used to marinate them. And the capicollo (the original one) is sensibly less fatty! Now, how can we replace them both? Difficult if not impossible. Coppa can go instead of capicollo, and it is easily found outside of Italy. For the Puzzone, maybe a very mature Tomme de Savoie. Or simply get them from Italy somehow.
How-to:
1. Finely chop the onion. Cut the capocollo and the puzzone cheese in small cubes (few millimeters per side).
2. Sauté the onion with the oil until soft or 3’. Then, add the capocollo and keep cooking on high heat for 5’ more or until the capocollo has not lightly browned. Stir frequently.
3. Add the rice and cook it on high heat for 1’ (or until it whitens) stirring continuously. Add the wine and get it reduced.
4. Add about 200ml of stock and let it get absorbed by the rice on medium-low heat (it should be gently simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 18’). You might be left with some stock depending on the rice and the cooking temperature.
5. Remove from the heat. Season with abundant pepper. Add the two cheeses and stir well. Let rest for few minutes and serve on large dishes.
Labels: main course, risotto
posted by The Food Traveller at 9:40 PM
14 Comments:
Questo risotto deve essere squisito!!
Complimenti per il blog...non lo conoscevo e ho trovato un sacco di ricette interessanti!!
TOrnerò presto a trovarti!
Chiara
Idem come Chiara,ti ho scoperto grazie a K e di sicuro tornerò!
Bellissimo questo risotto!
Grazie. E' un risotto inventato all'ultimo ma che ci e' piaciuto cosi tanto che la prossima volta che scendiamo in Italia compreremo il capocollo a posta!!!
Il puzzone di Moena???!! E' uno dei miei formaggi preferiti. Purtroppo è difficile trovarlo a meno che, appunto,non ci si faccia un giro in trentino.
Il risotto doveva essere fantastico, bravo come sempre :)
Non lo conosco il puzzone... Però, con un nome così, mi sembra assolutamente da provare! Il tuo risotto sembra molto buono, e mi fa venir in mente che è un tot che non faccio un risotto. Ma ora che arriva l'autunno rimedierò :)
Neanch'io conosco il Puzzone, ma come dice K il nome deve essere una garanzia! E sinceramente non ho mai provato neanche il Capicollo. Ma questo risotto mi sembra delizioso :-) Ciao, Alex
K, Alex - fate un google. sono due prodotti DOP favolosi ... il capocollo/capicollo dovrebbe essere facile da trovare in Italia. Il puzzone, forse no.
Ho già fatto un giro in rete, ma credo che trovarli qui in Germania sia un'impresa più che ardua. Me li devo segnare per il prossimo soggiorno romano! Ciao, Alex
Imparo sempre cose nuove...^_^
Il Puzzone non avevo idea di cosa fosse fino a questo momento. Mi hai incuriosita... trovarlo qui sarà difficile...ma ci provo!
ciau ^_=
Fabdo - Una possibilita' per il puzzone e esperya. Ho appeno fatto un ordine con loro, quindi scopriro' presto come va ... solo che per persone all'estero conviene fare un ordine decente visto i costi di spedizione. Ciao
ciao!! eccolo il risotto, arrivo un po' tardi, ma eccolo. buonooo! il capicollo non lo conoscevo nemmeno io, sai?
Non conoscevi il capicollo o capocollo??? non pensavo fosse cosi sconosciuto e una delle cose piu' popolari in campania.
hey i've never had this cheese before. Never the less the risotto looks mouthwatering :)
Kate - this is a very unknown cheese. My parents brought to me from the dolomites, where they went skiing ... but I have not found (thanks to the italian blogger community) a web store from where I can order lot of nice italian things including this one. I am giving it a try and if it goes well, I can eat more of it :-)
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