Spinach and White Bean Salad
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Cooking time: 20 minutes until first course 40 minutes for menu Cooking schedule: see below for "menu" instructions |
I don't often make risotto as part of another, larger meal but I found this recipe in 'Risotto' and had to try it. Besides, I also found the perfect use for the leftovers: Risotto al Salto; a risotto pancake which we'll have on Monday. Since this is a rather substantial dinner I am making the first course salad the vegetable as well. Yes, salad, but spinach grows here in winter!
Spinach and White Bean Salad Time: 25 minutes
Spinach and white beans with a light vinaigrette and topped with crispy shallots makes a lovely, first course salad....and fills in for the vegetable as well. We want the shallots to be brown and crisp rather than soft and caramelized. Thus we are cooking them a bit faster and without sugar or stock.
Fresh spinach - 1 package, 6oz (180gr) reserve a few of the nicer leaves for the chicken and 1/2 cup (or so) for the risotto
1 can white beans, cannellini 15oz 9450gr)
3 - 4 shallots
2 tsp olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon mustard
1 tsp Herbes de Provence
3 tbs olive oil - the good stuff
Slice shallots and sauté in oil over medium heat until brown and crispy, 20 minutes. Do not let burn. Open, drain and rinse beans. Wash spinach if necessary. Reserve some for chicken and risotto. Tear, if needed, and put into a salad bowl. Whisk together vinegar, mustard and herbs. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Arrange on 2 plates. Add the remaining dressing to the beans and stir to combine. Arrange the beans on top of the spinach. Divided the shallots and sprinkle on top. Serve.
Chicken Breasts Stuffed with Ham, Spinach and Cheese Time: 40 minutes
These are easy to make: slice a pocket, fill and tie. They're baked with a drizzle of olive oil to make a crunchy crust. I snipped the string in a few places to make it easier to remove but left it on when serving: they looked nicer! Get breasts that are on the large side.
2 chicken breasts, boneless, skinless
1 - 2 oz Gruyère or other hard cheese, sliced
2 slices Prosciutto (about 2oz, 60gr)
6 - 8 small spinach leaves
1 egg
1/4 cup dried bread crumbs
2 tbs Parmesan
1 tsp plus 1 tbs olive oil
kitchen string
With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. Make the cut on the 'straight' edge of the breast. You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Slice the Prosciutto and cheese to fit inside. You will have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then the spinach on top of the cheese. Wrap the entire breast with kitchen string to hold it together - and keep as much cheese inside as possible.
Lightly whisk egg and put into a shallow bowl or deep plate. Mix bread crumbs and Parmesan and put on to another plate. Lightly oil the center of a baking sheet, a large enough place for both breasts with an inch or 2 in between. Dip the tied breasts into the egg, coating all sides, then into the crumbs, coating all sides (use your fingers). Lay on the oiled sheet. Drizzle the tops with the rest of the oil and bake, 400F (200C) for 30 minutes, until the crust is golden and the chicken done. Remove, snip the string in a few places, and serve.
Ricotta Risotto Time: 35 minutes
This is based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts. We'll be using the rest in Risotto de Salto on Monday.
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/8 cups chicken stock
2 shallots
1 tsp butter
1 tsp olive oil
1/3 - 1/2 cup spinach
1/3 cup whole milk ricotta (3oz, 90gr)
1/3 cup Parmesan cheese - freshly grated (about 1.5oz, 45gr)
Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to. Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.
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Cooking Schedule: 20 minutes until first course then 5 minutes to finish |
Make vinaigrette |
Cooking for Two? Or more?
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