thedryage: staff meal: chorizo sloppy joes on pane bianca buns staff meal at campagnolo can be a hurried affair. as a result, i eat a lot of fried rice. sometimes, however, we do other things, like these sloppy joes. i used to pane bianca recipe from roma to make little buns, and took some ground chorizo and stewed it up with tomato, potato, and kale. we also had some creme fraiche i made up with charred scallions to make it a dish. it was kind of a sloppy joe, kind of a samosa, and all the way good to eat.
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thedryage:

staff meal: chorizo sloppy joes on pane bianca buns

staff meal at campagnolo can be a hurried affair. as a result, i eat a lot of fried rice. sometimes, however, we do other things, like these sloppy joes. i used to pane bianca recipe from roma to make little buns, and took some ground chorizo and stewed it up with tomato, potato, and kale. we also had some creme fraiche i made up with charred scallions to make it a dish. it was kind of a sloppy joe, kind of a samosa, and all the way good to eat.

gastrosophia: And how about a saffron and tomato risotto… Ingredients Serves 4 ½ tsp fennel seeds, crushed 2 tomatoes, chopped a large pinch of saffron threads, crushed olive oil 1 small onion, finely chopped 1½ l vegetable stock 275 g arborio rice 125 ml white wine Parmesan (or vegetarian alternative), grated Method Mix the fennel seeds with the chopped tomatoes. Pour 1 tbsp of boiling water over the saffron to soak. Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened. Heat the stock in a separate pan until simmering. Add the rice to the onion and cook until the grains are glistening, about 3 minutes. Pour in the saffron, stir for a minute and then add the wine. Stir until absorbed. Add one ladle of stock and stir again until absorbed. Continue this process for about 10-12 minutes or until the rice is done but has a bite to it. Add the tomatoes and fennel seeds and cook for a minute. Serve with the grated Parmesan.
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gastrosophia:

And how about a saffron and tomato risotto…

Ingredients

Serves 4

  • ½ tsp fennel seeds, crushed
  • 2 tomatoes, chopped
  • a large pinch of saffron threads, crushed
  • olive oil
  • 1 small onion, finely chopped
  • 1½ l vegetable stock
  • 275 g arborio rice
  • 125 ml white wine
  • Parmesan (or vegetarian alternative), grated

Method

  1. Mix the fennel seeds with the chopped tomatoes. Pour 1 tbsp of boiling water over the saffron to soak. Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened. Heat the stock in a separate pan until simmering.
  2. Add the rice to the onion and cook until the grains are glistening, about 3 minutes. Pour in the saffron, stir for a minute and then add the wine. Stir until absorbed.
  3. Add one ladle of stock and stir again until absorbed. Continue this process for about 10-12 minutes or until the rice is done but has a bite to it. Add the tomatoes and fennel seeds and cook for a minute. Serve with the grated Parmesan.