Artichoke Risotto with Capocollo and Pecorino
“I come from Milano, which is actually the patria, or land, of risotto,” Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. “I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place.” Get the recipe for Artichoke Risotto with Capocollo and Pecorino »
When purchasing fresh fava beans, look for bright green pods that are free of yellow patches. Large beans are starchy and firm, while smaller ones are sweeter and more tender. If you are buying shelled beans, select beans with a smooth surface. Get the recipe for Fava-Mint Pesto
Vinegar-Marinated Potatoes with Olives and Capers
Vinegar-Marinated Potatoes with Olives and Capers