Giuliano Hazan
Giuliano Hazan is the author of How to Cook
Italian and two previous cookbooks, The Classic
Pasta Cookbook, nominated for a James Beard
Award in 1994, and Every Night Italian. Hazan
teaches cooking at schools throughout North
America and abroad, including Italy, where
along with his partner, Marilisa Allegrini, he
and his wife, Lael, have a school in Verona’s
wine country.
Blueberry and Mango Fruit Salad
ALPINE FRESH
All recipes developed by Giuliano Hazan
3 Alpine Fresh ripe mangoes
2 pints Alpine Fresh blueberries
6 tablespoons sugar
1 lemon
1/2 cup fresh orange juice
2 tablespoons grappa
1. Peel mangoes, slice into bite-size pieces and place in a large serving bowl.
2. Rinse blueberries in cold water, drain and add to the bowl. Add sugar.
3. Grate the zest from the lemon and juice half the lemon. Add zest and
juice to the bowl.
4. Add orange juice and grappa. Stir gently, being careful not to damage
the berries.
5. Cover the bowl and refrigerate for at least 2 hours and up to 24 hours.
Stir once again and serve chilled. Makes 6 servings.
Brands may vary by region; substitute a similar product.
I Chef’s Choice
Risotto with Asparagus and Tomatoes
ALPINE FRESH
3 cups water finely chopped
1 pound Alpine Fresh asparagus 3 tablespoons butter, divided
Salt Freshly ground black pepper
4 cups homemade meat broth 8 ounces Alpine Fresh*
or 1/2 each beef and chicken grape tomatoes
bouillon cube dissolved in 1 3/4 cups rice for risotto
4 cups water 1/4 cup freshly grated
1/2 small yellow onion, Parmigiano-Reggiano cheese
1. Put water in a deep skillet, place over high heat and bring to a boil.
2. Cut off the white woody bottom part of the asparagus spears, then
peel the remaining bottom third. Add 1 teaspoon salt to the boiling
water, then slide in the asparagus. Cook until tender, 5-6 minutes; remove
the asparagus, saving the water. Keep the asparagus water over low heat.
3. Put broth in a pot and bring to a boil. Lower the heat to a simmer.
4. Sauté onion in a heavy-bottomed braising pan with 2 tablespoons
butter over medium-high heat until it turns a rich golden color.
5. Cut asparagus into 1-inch lengths. Add to the onion, season to taste
with salt and pepper (go easy with the salt) and sauté for 3-4 minutes.
6. Cut tomatoes in half. When asparagus is done, add tomatoes and cook
until they begin to soften, 3-4 minutes. Add rice and stir to coat. Add 1
cup of hot asparagus water and continue stirring. When absorbed, continue
adding asparagus water until it’s all used.
7. Begin adding the broth. Use only enough to produce the consistency
of a thick soup, and wait until all the liquid is absorbed before adding
more. Continue until the rice is al dente, 20-25 minutes.
8. Remove the risotto from the heat and stir in remaining butter and the
Parmigiano-Reggiano. Serve at once. Makes 4 servings.
Brands may vary by region; substitute a similar product.
