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An Italian Affair
April 11, 2022 COMMENT comment
An Italian Affair
By Priyanka Chakrabarti
Chef Bill Marchetti of speciality restaurant Spaghetti Kitchen, Saket, Delhi, presents Italian recipes for an elaborate dinner, from starters to desserts.
Chicken breast 100 gms
Refi ned oil 10 gms
Salt & pepper 3 gms
Mixed herbs 5 gms
Scamorza & fontina 25 gms
For mustard lemon sauce: Fresh cream 50 gms
Dijon mustard & refined oil 5 gms
Salt & pepper 3 gms
Parsley 5 gms
Lime juice 4 gms
For frittata: Spinach sautéed & chopped corn 50 gms
Whole eggs 120 gms
Fresh cream 60 gms
Parmesan cheese 20 gms
Salt & pepper 3 gms

§ Thinly slice the breast of the chicken and beat it thin.
Cut scamorza and fontina into matchstick shape.
§ Stuff the chicken breast slices with each of the cheese sticks and roll to form a small cylindrical shape.
§ Marinate it with salt, pepper and a little olive oil.
§ In a hot pan, add butter and sauté the chicken rolls.
§ Add wine and stock and cook it further add chopped parsley, lemon juice and season well.
§ For frittata, mix all the ingredients and prepare a frittata on a pan and fi nish it in the oven.
§ Cut the frittata and place on a dinner plate; arrange the cooked chicken rolls on top, drizzle the pan sauce over it.
§ Garnish with beetroot powder and parsley and serve hot.
Vegetarian risotto basso arborio 1000 gms
Vegetable stock 1500 gms
Onion 300 gms
White wine 375 gms
Salt & crushed pepper 5 gms
Celery 100 gms
For fi nal preparation: Vegetarian risotto base 200 gms
Salt & crushed pepper 5 gms
Chopped Swiss chard 100 gms
Grapefruit 30 gms
Shredded basil 3 gms
Butter 15 gms
Parmesan cheese & cheese taleggio 30 gms
Vegetable stock 100 ml

Vegetarian risotto base:
§ Heat oil in a heavy-based sauce pan; add the chopped celery to the oil and cook slowly; add in the risotto once the rice is just sautéed; add some white wine to the risotto.
§Once the wine is absorbed add the hot vegetable stock slowly and very little until the risotto is cooked.

Final preparation:
§Once the base is ready, leave it in a food pan to cool.
§ For the final prep, heat oil in a pan, sauté the Swiss chard and then add the risotto again. Add vegetable stock and cook the risotto.
§ Finish the risotto with butter and parmesan and taleggio cheese. Serve in a pasta plate and top with fresh grapefruit.
Lamb leg 1000 gms
Olive oil, red wine, carrot & onion 100 gms
Bay leaf 5 leaves
Salt 50 gms
Pepper 15 gms
Stock water 4 Litres
Risotto base 60 gms
Tomato paste 250 ml
Lamb chop 130 gms
Rosemary 3 gms
Mint & parsley 3 gms
Butter 10 gms
Parmesan 15 gms

Thinly slice the breast of the chicken and beat it thin.
§ Marinate the lamb leg in salt, garlic and olive oil overnight.
§ In a pan, place the marinated lamb, pour stock till the lamb leg is completely submerged; add the mirepoix (combination of onion and carrot) and bouquet garni (combination of parsley, rosemary and bay leaf ).
§ In an oven set at 120° C cook it for about six to seven hours. Turn the leg once in between.
§ Remove the leg and shred the meat. Keep it with some stock, butter so that it doesn’t dry.
§ Meanwhile reduce the liquid with tomato paste and season.
§ Mix the reduced paste with the shredded meat and keep it aside.
§ Marinate the chop with salt, pepper and olive oil, grill on both sides. Push it in an oven at 220° C for a couple of minutes.
Polenta 100 gms
Milk & water 90 gms
Parmesan 15 gms
Salt, crushed pepper & mixed herbs 5 gms
Sauteéd garlic Spinach & fontina 30 gms
Thyme for sauce 1 gm
Italian tomato puree 80 gms
Orange juice 30 gms
Mixed herbs 5 gms
Salt & crushed pepper 2 gms
Olive oil 10 gms

§ Heat water and milk together in a pan and add polenta, stirring with a whisk.
§ Add seasoning, parmesan and cook on slow flame till the polenta is soft.
§ Remove half the polenta into a tray greased with oil.
§ Place thinly sliced fontina on top, evenly spread finely chopped garlic spinach on the cheese, then place slices of fontina to cover the spinach.
§ Remove the remaining half polenta over the fontina cheese to make it look like a sandwich.
§ Cool the polenta and set aside.
§ Cut polenta and pan fry on both sides in butter to golden brown.
§ Place the polenta on the orange and tomato couli as shown. For the sauce:
§ Sauté herbs in olive oil.
§ Add tomato puree and orange juice.
Egg white 120 gms
Refi ned sugar 200 gms
Vinegar 5 gms
Corn flour 20 gms
Yield 30 gms
Pastry cream Wild berry compote 30 gms (per portion)
Vodka 15 ml
Mint leaves 2 gms

§ Heat oven to 140° C. Whisk the egg whites and mix the sugar until the meringue looks glossy; using a pencil mark out the circumference of a dinner plate on baking parchment. Whisk in the vinegar, cornflour and yield.
§ Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for one hour, then turn off the heat and let the Pavlova cool completely inside the oven.
§ Layer the meringue shells with wild berry compote and the pastry cream.
§ Top with fresh strawberry and a sprig of mint.
Chocolate and butter 200 gms
Sugar 220 gms
Eggs 4 (separated)
Roasted almonds 40 gms

§ Preheat oven to 180° C.
§ Line cake tin with grease proof or other non-stick paper and grease the tin.
§ Break the chocolate into small pieces and melt it with butter over hot water.
§ Beat the egg yolks with sugar.
§ Fold in the melted butter and chocolate mixture.
§ Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
§ Bake at 180° C until a wooden pick inserted in centre comes out clean, approximately 40 minutes.
§ Use a knife to separate the cake from the non-stick paper. Observe that the cake is sticky.

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