Recipes and Reminiscences
from the Home of
Jacqueline Kennedy Onassis
My foodie friends and I are having another themed dinner party soon. The theme is going to be a tribute to Jackie Kennedy. We will wear pill box hats and pearls, and cook dishes of White House Chef René Verdon and of Marta Sgubin, Jackie’s personal chef.
Marta said, “I loved to serve this for lunch in winter, because it was food with such a beautiful color.”
Heat 1/4 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until golden brown.
Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot vegetable (or chicken) stock gradually as absorbed, stirring continuously until the rice is al dente.
Liquefy fresh spinach leaves with a small amount of water in a food processor.
Add the liquid spinach to the risotto.
Serve with (optional) Parmesan on the side.
Oh! Have you heard that there’s a huge virtual party going on? Legendary Italian cooks Marie
are hosting the second annual Festa Italiana. A grand buffet bigger and finer than any you’ll find in Vegas! Come join us for an Italian party like no other. I’m bringing Marta’s Green Risotto.
Costata d’agnello incrostato con pistacchio
Con una glassa de melagrana
Pistachios and panko bread crumbs are ground in the food processor with salt, pepper, and olive oil to get the right consistency for encrusting the meat.
The lamb rack is seasoned then encrusted and baked at 350 for about 25 – 30 minutes. This lamb is cooked to medium, adjust cooking time to your temperature preference, then let the lamb rest.
The chops are sliced and served here with mashed potatoes. Drizzle the tangy warm pomegranate glaze over the meat.
On Lamb, Pistachio, and Pomegranate in Italy:
Easter Nears, And That Means…
Lamb in Italy: It’s the one thing you can be almost certain to find on the table come Easter Sunday.
Emperor Vitellius brought the pistachio to Rome in A.D. 50. He would finish off his meal by stuffing his mouth full of pistachios. Pistachios are currently cultivated as a commercial crop Italy.
The pomegranate made its way to Italy via Carthage (Punic), and therein lies the root of its Latin name, Punicum malum (apple). Its current botanical name is Punicum granatum with Punicum recognizing Carthage as a focal point for pomegranate cultivation and granatum referring to the many seeds or grains in the fruit. Many Italian Renaissance fabrics boasted the pattern of cut pomegranates. Ancient Romans not only enjoyed the succulent flesh of this fruit, they also tanned and used the rinds as a form of leather.
As much as I love to cook Italian food, I am, alas, not of Italian decent. And I was wondering what to bring to a virtual Italian festival?
I have no lovely memories of Italian childhood dishes. Mom, I remember your Creamette’s Brand Elbow Macaroni with Margarine and torn slices of melting American Cheese was actually pretty good…but, not quite the same as, say, Simona’s Pasta al Burro e Parmigiano.
So…I decided to make my own recipe, with ingredients that are possibly used in the Italian kitchen. Here it is: This is my contribution to the table at the upcoming FESTA ITALIANA
hosted by Maryann of Finding La Dolce Vita
and Marie of Proud Italian Cook.
Grazie Molto! Thanks for inviting me 🙂
Happy to help clean up!