Tag Archives: parmesan

Tomato and goat cheese risotto

This is a risotto from chef Giovanni Perrone. I think that the idea that one has to cook a risotto in one swoop or else…is a myth. I have made dozens of risottos in two stages, even cooked the rice halfway and finished cooking it the next day and it still turned out fine. I [...]
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Radish tops lasagne with goat cheese

Do you know what you could do with radish tops besides salads and pesto? Pasta, that’s what! I had bought some daikon radishes and these things have giant tops, so I thought why not use them while making pasta? The result?  A green pasta, rolled out extra thin, and a filling of yogurt goat cheese, [...]
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Pasta with artichoke pesto

This recipe I owe to Citron, a wonderful blog edited by Mélanie Mercotte, from Ottawa (Canada); Mélanie’s cuisine is strictly  vegetarian; thanks to her, I have bought a syrup made from brown rice and learned about seitan. Frozen artichoke bottoms are available at the Middle-Eastern grocer imported from Egypt and they are such a time-saver; [...]
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