Butternut Squash Risotto with Crispy Pancetta
Serves : 8
1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
3 tablespoons extra-virgin olive oil
One 1 1/2-pound butternut squash-peeled, halved, seeded and cut into 1 1/2-by-1/4-
8 sage leaves
Kosher salt and freshly ground pepper
5 1/2 cups chicken stock or low-sodium broth
4 tablespoons unsalted butter
1 medium onion, finely diced
2 1/2 cups arborio rice (19 ounces) 1 cup dry white wine 1/2 cup freshly grated
Parmesan cheese, plus more for serving
Directions Step 1
In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a
slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to
the fat in the skillet. Add the squash and cook over moderately high heat, stirring
occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and
cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the
In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the
heat to low and keep warm.
In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil.
Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the
rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until
absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding
the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before
adding more. The risotto is done when the rice is just tender and the liquid is creamy, about
Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto.
Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with
Parmesan and serve.
Turkey Saltimbocca Recipe
1/4 cup all-purpose flour
1 turkey breast tenderloin (8 ounces)
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
2 tablespoons butter, divided
1 thin slice prosciutto cut into thin strips
2 tablespoons minced fresh sage
1/4 cup white wine or chicken broth
4 slices provolone or mozzarella
1. Place flour in a large shallow bowl. Cut tenderloin horizontally in half;
flatten each half with a meat mallet to 1/2-in. thickness. Sprinkle with
pepper. Dip in flour to coat both sides; shake off excess.
2. In a large skillet, heat oil and 1 tablespoon butter over medium heat.
Add turkey; cook 3-4 minutes on each side or until no longer pink.
Remove from pan; keep warm.
3. In same pan, heat 1-1/2 teaspoons butter over medium-high heat.
Add prosciutto, cheese, and sage; cook and stir until slightly crisp. Add
wine to pan; increase heat to medium-high. Cook until liquid is slightly
reduced, stirring to loosen browned bits from pan. Remove from heat;
stir in remaining 1-1/2 teaspoons butter. Serve with turkey
YieldMakes 8 servings
1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese*
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies*
*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian
macaroons) are available at many supermarkets and Italian markets.
Beat whipping cream and sugar until peaks form. Add mascarpone cheese,
pumpkin, and pumpkin pie spice; beat just until filling is smooth.
Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1
package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons
rum. Spread half of filling over ladyfingers.
Repeat with second package ladyfingers, remaining 2 tablespoons rum, and
remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with
Zappone's Italian Bistro & Catering
1652 N. Higley Rd, Gilbert, AZ 85234