When
Piero Rivolta, entrepreneur and novelist—his latest novel is Journey Beyond 2012 (New Chapter
Publisher, due out May 1st) — relocated to the United States from
Milan, Italy, he sailed his boat, filled with cases of good Italian wine,
across the Atlantic Ocean. By the time he arrived in Miami, he had only two
cases left.
Along
the way, he also learned to cook for himself out of necessity. In Italy his
family had a cook, and his wife Rachele would make special dishes with his help.
When Rachele
went back to Italy from time to time, Piero started to cook for himself again. “I
decided, if I wanted to eat what I like – simple and tasty, and with fresh
ingredients – I’d have to do it myself,” he says.
He
didn’t read cookbooks, just experimented with what was in the cupboards. When
he invited friends over to share his meals, they were impressed and encouraged
him to continue his “experiments.” So did his wife when she returned from Italy
and tasted his dishes. Since then he has been cooking in the evenings to relax
and enjoy himself.
Here
are two of his favorite recipes:
Risotto with Radicchio
In
a large pot
·
chop
an onion
·
sauté
in light olive oil
·
add
salt
·
add
chopped radicchio leaves
·
put
in the rice – use Arborio (or a similar risotto rice)and stir for 30 seconds
·
add
white wine to cover the rice (about half an inch)
·
keep
stirring until the wine gets absorbed, but keep the rice moist
·
add
broth (if you don’t have it ready, use beef or chicken bouillon with water) and
keep stirring
·
after
20 minutes or so, test the rice – it should be “al dente,” not cooked to the
point of becoming mushy)
·
switch
off heat, put a lid on the pan, and let sit for 2 minutes
·
add
a big dab of butter and a good portion of grated parmesan cheese (if you want
it softer, add a tablespoon of yogurt or sour cream) and stir together
Serve
with parmigiano reggiano sprinkled on top.
Although
risotto goes very well with dry white wine, this radicchio recipe can be served
a red wine, especially in cold weather. Try a Nebiolo or if you want a stronger
taste, a Barolo.
 |
Megan Mallan, Creative Commons license
Shrimp à la
Piero |
It’s
best to use unshelled shrimp – ideally prawns – but they’re easier to eat if
they are first shelled; in which case, put the shells in a small pan, add a bit
of water and cook them while you do the rest. Keep the broth to add to the
sauce.
·
take
a big skillet
·
put
in a lot of chopped garlic
·
use
extra virgin olive oil
·
heat
with strong flame until the garlic becomes lightly brown
·
add
chopped chili peppers and chopped Roma tomatoes
·
cook
for about 5 minutes and mash the tomatoes in the pan
·
add
shrimp
·
add
some broth from the cooked shells
·
cook
for another 5 minutes
·
add
a glass of bourbon (Jack Daniels) – you can flambé it if you want
·
add
some cherry tomatoes cut in half
·
cook
for another minute or so to blend the flavors
serve
with a good Italian white wine.
 |
| Glen McLarty, Creative Commons license |
Look for Erin O'Riordan's review of Journey Beyond 2012, coming soon!
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