Cheese fondue risotto
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Piedmont cuisine] Piemonte
Snail soup
Snails are caught all over Italy, but in Piedmont, Cherasco, west of Alba, is a major production center.
There are many ways to cook snails, such as sauteing, stewing, and making risotto. Today, I would like to introduce you to a method of cooking snails in soup.
The ingredients and cooking method are simple and rustic, but by simmering the snails thoroughly with vegetables and then binding them together with grated potatoes at the end, the broth becomes thick and clingy to the tongue, leaving a lasting impression of the umami flavors of the snails and vegetables.
This technique of thickening the dish with the starch from grated potatoes is common in Piedmontese cuisine.
[How to make]
1. Put water, fresh bay leaves, white wine and salt in a pot and bring to a boil. Add snails (from France, shells removed and organs removed) and boil until soft.
②. Finely chop the garlic, rosemary, sage, thyme, fresh bay leaves, and juniper berries. Heat olive oil in a frying pan and fry over low heat until the aroma comes out. Add the potatoes, carrots, celery, and onions (cut into 5mm to 1cm cubes each) and fry over medium heat. When the vegetables are half cooked, add the snails from ①, season with salt and pepper, and add brandy and Marsala wine to flambé. Add the meat broth and the snail boiling water and simmer until the flavors are well blended.
③. Just before finishing cooking, grate the potatoes and add them, and cook until thickened. Season with salt and pepper.
④. Cut the zucchini flowers in half lengthwise and bake in the oven. Serve the soup in bowls and garnish with the zucchini flowers. To finish, sprinkle extra virgin olive oil and chopped Italian parsley on top.
Risotto with cheese fondue and white truffles from Alba
Rice is covered with sugar
Simple risotto, rich cheese fondue, and Alba white truffles, which boast the best aroma in Italy.
This dish combines local cuisine and ingredients that are the face of Piedmont.
Fonduta is originally made using local rasquera (a hard cheese from the Cuone province made mainly from cow's milk, sometimes with sheep's milk or goat's milk added) or fontina (a hard cheese) from the neighboring Aosta Valley, but as the heavy flavor tends to put Japanese people off, we have created an adaptation using "fonduta-style crema," made by simmering Parmigiano Reggiano cheese, fresh cream, and egg yolks.
The mild cheese flavor is very popular.
White truffles are often sprinkled on tagliatelle (long, thin, flat pasta), but I feel that the aroma comes out better in risotto.
The dish is made with plenty of butter and cheese, and the rice gives it a sticky texture, so it doesn't cool down easily, and the truffles warm up, releasing their aroma.
[How to make]
①. Make the risotto. Fry chopped onions and fresh bay leaves in a heated pan with butter over low heat, and when the onions are cooked, add the rice and fry further. When the rice becomes slightly translucent, add the white wine and fry again to evaporate the alcohol. Add the meat broth in small amounts and cook while stirring in one direction. Once the rice is cooked al dente (hard enough that the core remains), bind it with butter and Parmigiano Reggiano cheese and let it rest for about a minute. This will improve the bond between the rice and the broth, so the broth will not run off when you serve it, and the taste will not be heavy. Also, you may be tempted to add a lot of Parmigiano Reggiano cheese to enhance the flavor, but it will make the dish heavier, so be careful not to add too much.
②. Make the fonduta-style crema. Bring the cream to a boil, add salt and pepper, and simmer until it thickens slightly. Add Parmigiano Reggiano cheese and egg yolks, and heat to over 70°C while stirring to remove the egg odor. Sprinkle with grated nutmeg.
3. Place the risotto on a plate and pour the crema from 2 on top. To add richness and color, drizzle on some beaten egg yolk and top with thinly sliced white truffles.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
