Guest star: Risi e Bisi

Today's delicious dish comes from Mara, who says "because this is one of the best soup/non-soups i've had in a while. Looks like risotto, huh?"
And I say, well yes Mara, you did this perfectly! Risi e Bisi is a traditional dish from Venice that is often described as a soupy or "wet" risotto. The original version contained only rice and peas and citizens were only allowed to cook the meal on days when the Doge (ruler) allowed it. Today folks enjoy risi e bisi whenever they like (though especially on St. Mark's day)and the simple dish has become a base for many variations, including seafood, cheese, and meat, like the one Mara shares.

Risi e Bisi with ham and parmesan
Time: about 35-40 minutes
Serves 4-5

- 6 tablespoons buttah
- 1 onion, chopped
- 1 rib celery, chopped
- 1 large garlic clove, minced
- 1/2 cup dry white wine (we actually used a gewurztraminer)
- 2 quarts chicken broth
- 1 1/2 cups arborio rice
- 2 tablespoons chopped fresh parsley
- 1 3/4 teaspoons salt (we probably didn't use all this salt)
- 2 cups frozen petite peas, defrosted (10 oz bag)
- 1 -- 1/4 lb piece deli ham, small dice (black forest ham would likely rock)
- 2 cups grated parmesan (we like cheese. recipe originally called for 3/4 cup)
- 1/2 teaspoon fresh ground black pepper

do this:
In a large pot, melt the buttah over moderately low heat. Add onion, celery and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 min. Add wine and boil until it almost evaporates, about 5 min. add broth and bring to a boil. boil until liquid is reduced to about 7 cups, about 20 min.

Add the rice, parsley and salt and cook at low boil, stirring occasionally, until rice is tender -- 10-15 minutes. Stir in peas, ham, parmesan and pepper.

Top with a bit more cheese and parsley, sprinkle a little olive oil on top, serve with crusty buttery bread. enjoy!

the photos were taken about 20 minutes after the soup was ready. if you let it sit, it gets awfully risotto-y

Pasta with Broccoli Rabe and Sausage

Broccoli Rabe is a wonderful veggie that doesn't get enough attention. It can be a little hard to find (i.e., try central market) and sometimes goes by the name "Rapini" (NOT Broccolini, which is sweet). It's a green, similar to mustard greens and collared greens and can be a little bitter, especially if underdone. It has no resemblance to broccoli, except for the little florets, and doesn't taste anything like it. However, I think it has an overall sophisticated flavor that pairs very nicely with other foods that have a heavy presence. Simple sauteed Broccoli Rabe is a classic Italian side dish that's starting to catch on over here (if you saute, make sure to cook until very tender, otherwise it will be bitter! It helps to slit the bottom of thick stems, too). In this quick and easy recipe, the flavor of the sauteed veggie is combined with pasta and Italian sausage.

Pasta with Broccoli Rabe and Sausage
Servings: about 4 large
Time: 20-30 minutes

- 8oz (half standard box) of linguine or other medium-thick spaghetti
- 4-6 cloves of garlic, finely chopped
- dash of crushed red pepper (optional)
- olive oil
- 1 large bunch of Broccoli Rabe (Rapini)
- 3 links of mild Italian sausage
- parmesan cheese

Fully cook the sausage in a skillet over medium heat (if you want to minimize time, do this when you start the water and use a separate skillet for the garlic/oil; if you want less dishes, cook the sausage before starting the water and use the same pan later). Bring about 3-4 quarts of water to boil (about three quarters of a large 4-5 quart pot). While waiting, chop the garlic and wash the broccoli rabe. When the water boils, turn the heat down to medium and add the pasta, stirring for the first minute or two to prevent sticking. The pasta will take about 10-12 minutes to become tender, but firm. During the final three minutes of cooking, add all of the broccoli rabe to the pasta and stir. In a skillet or frying pan heat the oil over medium and then saute the garlic and crushed red pepper for a few minutes. If you started the oil and garlic immediately after adding the broccoli rabe to the pasta, let the spices keep going while you drain the pasta/veggie. The garlic can get golden and crisp, but don't let it turn brown. Make sure you use a large colander to drain the pasta and broccoli rabe because it takes up a large volume and is pretty heavy. Return the pasta and veggies to the large pot, pour over the garlic and oil, and stir. Cut the sausage lengthwise and then cut into small slices. Mix the sausage into the pasta and broccoli rabe. Sprinkle with a little parmesan and enjoy!


If you're fortunate to have yummy exotic sausage flavors at hand, try a chicken variety. Central Market makes an excellent Chicken-Spinach-Feta (in photo) and a tasty Chicken-Garlic, both of which pair nicely with the Broccoli Rabe.

Stuffed Foccacia Cheat

While I sometimes make my own pizza crust, and occasionally bread, I don't usually have time for that sort of thing. However, you can still make some marvelously delicious foods with a home-made feel by beginning with a cheat. In this case, start with a simple pilsbury pizza crust in a tube, add any ingredients that you like, and end up with a super tasty stuffed foccacia bread. I'm pretty sure you could also do a sort-of-calzone by stuffing with sauce and cheese. Strombli is a possibility as well if you re-roll the whole thing with cheese and meat inside (just make sure to flatten a bit before baking).

Stuffed Foccacia
time: 20 minutes

- 1 pizza dough in a tube (original, thick crust)
- parchment paper or cooking spray
- tasty ingredients for the inside, like herbs, olives, cheese, bacon, etc.

Pre-heat oven according to package (usually 425 degrees). Line a cookie sheet with a piece of parchment paper, or lightly spray sheet with cooking spray. Open dough and carefully unroll onto sheet as one big rectangle. Arrange your tasty ingredients on one half of the rectangle (you're going to fold this like a newspaper, so the short ends of the rectangle should be on the sides while long ends are top and bottom). The ingredients should be placed as a single layer, otherwise it will be difficult to cook all the way through. Very carefully fold the non-ingredient side over the ingredients (this is where parchment comes in handy, because you can lift up that side of the paper, fold over, and then just peel the paper away). Seal the dough all along the edges where the two sides meet. Stab all over with a fork to release air bubbles. The more level and thinner the dough, the more evenly it will cook. Place in pre-heated oven for about 13 minutes. Check halfway through. You might need to reverse or rotate your cookie sheet if your oven bakes things unevenly. The bread is done when the crust is nicely golden brown all over.

Rob's favorite: kalmata olives and feta. Sometimes I sneak in fresh rosemary.

White Bean and Bacon Soup

A month and a half into fall...it has finally cooled down enough for some delicious soups. I think that when most people envision a soup with beans and bacon, they imagine something rather smoky, and perhaps creamy. This particular version is actually rather light, and full of vegetables. In fact, if you don't like bacon, substitute a handful of cooked chicken. If you're vegetarian, just leave out the meat entirely! And if you're not a fan of tomatoes, leave them out.

White Bean and Bacon Soup
Servings: about 6 bowls
Time: 45 minutes

- 2 tablespoons olive oil
- 1 medium yellow or white onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup finely chopped celery (about 2 stalks)
- 1 cup shredded carrots (get this pre-cut at the store!)
- 6 pieces center cut bacon (or 3 slices canadian bacon, if you like ham-flavor)
- 1 large tomato, chopped (get rid of the seeds)
- 1 can great northern beans (14.5-15oz), drained and rinsed
- 1 can cannellini beans (white kidney) (14.5-15oz can), drained and rinsed
- 5 cups water
- 1/2 teaspoon white pepper (or more if you like spice)
- 1/2 teaspoon salt (individuals can add more to their bowls later)
- 1 tablespoon dry sage
- 1 cup soup pasta, like small shells

Chop the celery, onions, and garlic. Heat the olive oil over medium heat in a large pot (at least 4-5 quarts) and then add the celery, onions, garlic, and carrots. Cook the veggies until tender, about ten minutes. In the meantime, chop the tomato (set it aside for later) and then cook the bacon in a skillet. When the bacon is browned but not yet crispy, remove pieces and drain on a paper towel. Once the veggies are ready, add the tomato, both types of beans, water, sage, salt, and pepper. The bacon should be cool by now; pull off the meaty pieces leaving the fat behind, and break into 1/2 inch pieces to add to the other ingredients. Turn heat to medium-high and cook until just about to boil. Then turn heat to low and simmer for 15 minutes. Next add the pasta. Stir, and turn the heat back up to medium-high. Let the soup come to a boil, then lower to medium and cook for another ten minutes or so, until the pasta is tender. If the pasta absorbs too much liquid, go ahead and add water a little at a time. You might need to adjust the seasoning.


A little sprinkle of parmesan cheese goes a long way. The soup is surprisingly good with a dry white wine, such as an Albarino.