Bertazzoni Family Recipes
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By Miyoko Ohtake / Published by Dwell
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At Bertazzoni, it's all about—and all in the—family. The high-end Italian cooking appliance company was founded in 1882 and today is helmed by Paolo Bertazzoni, a fifth generation Bertazzoni businessman, who works closely with family members like daughter Valentina, who is the company's brand manager based in New York City. Bertazzoni recently launched its new built-in oven collection and newest cooktops in the United States—but what's an oven and cooktop without something to cook. Here, we share two of the family's favorite recipes.

First up, a dish to be made sooner than later—before this year's asparagus crop is finished.

A Bertazzoni family favorite: Risotto Agli Asparagi.

A Bertazzoni family favorite: Risotto Agli Asparagi.

Risotto Agli Asparagi

Serves four

One of Valentina Bertazzoni's favorite summer treats: Pesche Ripiene.

One of Valentina Bertazzoni's favorite summer treats: Pesche Ripiene.

Ingredients:
1 pound fresh asparagus
11 ounces Arborio or Carnaroli rice
Half a leek
5 cups vegetable broth
2 ounces grated Parmigiano Reggiano cheese
3 tablespoons extra virgin olive oil
White pepper
2 knobs (approximately 2 to 3 tablespoons) butter, divided
Half glass white wine
Chives

Method:
(1) Prepare the broth in a pot and keep it warm on a low flame.
(2) Wash the asparagus and cut into thin slices, except for the heads. Cook the heads in the broth then set aside.
(3) Use a large pan to brown the thinly sliced leek in extra virgin olive oil and add a knob (about 1 to 1-1/2 tablespoons) butter.
(4) Add the sliced asparagus and the wine wine to the pan then add the rice. Wait a few seconds until it is golden brown, and then cook with the broth, adding broth one ladle at a time.
(5) Keep stirring until the rice is almost done, stop adding broth and turn off the flame. Add the Parmigiano Reggiano, a knob (about 1 to 1-1/2 tablespoons) butter, and pepper, to taste.
(6) Serve and decorate with the asparagus heads and chives. Enjoy!

For dessert, try one of Valentina Bertazzoni's favorite summer treats.

Pesche Ripiene

Makes eight peach halves

Ingredients:
4 big yellow peaches
7 ounces Amaretti crunchy cookies
3.5 ounces sugar
1 egg yolk
Eight knobs (about 8 to 12 tablespoons) butter
Half glass white wine

Method:
(1) Wash the peaches then cut them in half and pit.
(2) Use a spoon to remove some pulp in the center of each peach and cook it in a saucepan over low heat with the sugar for about 15 minutes.
(3) In a bowl, crush the Amaretti cookies and mix with egg yolk. You can add a drop of sweet liquor, like Sassolino, if you'd like.
(4) Fill the peaches with the mixture and add a knob (about 1 to 1-1/2 tablespoons) butter and a dash of sugar to each one.
(5) Pour the wine into a tray, arrange the peaches on it, and cook at 340 degrees Fahrenheit for about 30 minutes.
(6) Enjoy warm or even cold. "They're also delicious the day after," Valentina says.

Miyoko Ohtake

@miyokoohtake

When not writing, Miyoko Ohtake can be found cooking, training for her next marathon, and enjoying all that the City by the Bay and the great outdoors have to offer.

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