Archive for Tuesday, March 1, 2005

Italian chef to share recipes from Umbria

March 1, 2005


Join "Jayni's Kitchen" this week for "Umbria Meets the Midwest (Part Two)."

Italian chef and instructor Andrea Sposini, instructor Roberto Menichetti, and translator Sheila Santolamazza will share recipes from The Cordon Bleu School of Culinary Arts in Perugia, Italy. Umbria is a region of Italy north of Rome and is known as "the green heart of Italy."

Host is Jayni Carey.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.


3/4 cup extra-virgin olive oil (preferably from Umbria)

3/4 pound pork butt, cut into chunks

3/4 pound beef chuck roast, cut into chunks

3/4 pound rabbit, cut into bone-in pieces

salt & black pepper

2 whole garlic cloves

3 sprigs fresh rosemary

2 cups dry white wine

2 cups hot beef broth (use as much as needed)

In a large braising pan (originally, clay pots were used), heat the olive oil over high heat and sear all the meat at once, adding salt and pepper to taste. (Reduce heat to prevent smoking or burning if necessary.) Simmer until most of the liquid from the meat has evaporated. Add the garlic and rosemary and saute for 2 to 3 minutes. Add the white wine and let simmer for several minutes more to allow the alcohol to evaporate. Pour in enough beef broth to cover the meat half way up. Cover the pan and simmer the stew over low heat for 30 to 40 minutes, stirring once or twice. Remove the lid, raise the heat to medium-high and boil gently until the liquid reduces and thickens slightly. Serves 4 to 6.


2 cups all-purpose flour

1/2 cup milk

1 egg

1/2 cup grated parmigiano-reggiano cheese

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

Form the flour into a mound, make a well with your fist, and add the remaining ingredients. Stir with a fork to incorporate. Knead the dough vigorously until it is smooth and homogeneous. Roll the dough into a large round, about 1/2-inch thick. Heat a testo* or a cast iron griddle over high heat. When very hot, place the dough round on the testo or griddle and grill, turning over once to toast both sides. Slice and serve with the Friccó. Serves 4 to 8.

  • Umbrian flat bread is traditionally grilled on a "testo." A cast iron griddle, may be substituted. Umbrian flat bread is served with Fricco (recipe follows), or it may also be served with Umbrian cured meats such as prosciutto, salami or dried sausage.


1 pound chicory, spinach or Swiss chard, stemmed and rinsed

Heat a pot of water over high heat to boiling and add the greens and the coarse salt. Cook the greens until tender. Drain well, squeezing out excess water.

In a large skillet, heat the oil over medium-high heat. Add the garlic and chile pepper or red pepper flakes and saute for 1 minute. Add the drained greens and cook for about 2 minutes to pick up the flavor of the oil. Season the greens with salt and serve with the Torta al Testo and Friccó. Serves 4.

-- Recipes from the Scuola di Arte Culinaria Cordon Bleu, Perugia. Prepared by chef and instructor Andrea Sposini and instructor Roberto Menichetti. Translated by Sheila Santolamazza.

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