Winning Trio

Prepare a fantastic trio consisting of the following dishes: pasta salad with asparagus, mozzarella, and peppermint; polenta with chanterelles and prosciutto; and risotto with chicken, carrots, and greens.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Polenta

  • 100 g Onion, raw

  • 100 g Meat, pork, smoked bacon

  • 200 g Mushrooms, mushrooms, fresh

  • 1 dl Soup base, chicken, cube

  • 200 g Polenta

Rižota

  • 50 g Butter, unsalted

  • 200 g Meat, chicken, breasts

  • 90 g Green, tuber

  • 2 piece Carrot, fresh

  • 200 g Rice, white, short grain

  • pieces Spices, curry powder

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Thyme, raw

  • pieces Cheese, Parmesan, grated

Testeninska solata

  • 250 g Pasta, Macaroni

  • 200 g Asparagus, fresh

  • 200 g Cheese, mozzarella

  • 1 bouquet Mint

  • pieces Juice, lime

  • pieces Oil, olive

  • pieces Salt, table

  • pieces Spices, pepper, red or cayenne

Steps

  1. For the pasta salad, first slice the asparagus and mozzarella. Save a sprig of peppermint for decoration, and strip the leaves from the remaining sprigs and roughly chop them. Then, in a bowl, mix the cooked pasta, mint, asparagus, and mozzarella. Season to taste with lime juice, spices, and olive oil. Mix the salad well and garnish with a sprig of peppermint.

  2. Prepare the polenta by quickly frying pieces of prosciutto with onion. Add diced chanterelles, pour in vegetable stock, and simmer for 5 minutes. Add the polenta and cook until the polenta is done. Serve the polenta with a slice of fresh chanterelle.

  3. To prepare the risotto, first sauté the chicken pieces in butter. Add julienned greens and carrots, and simmer for about 5 minutes, stirring occasionally. Add the rice and season with curry, pepper, and salt. While adding liquid and stirring, cook until the rice is al dente. Remove the risotto from heat and stir in butter and chives. Finally, prepare a Parmesan crisp. Sprinkle grated Parmesan in a 5 x 5 cm size in a Teflon pan. Let the Parmesan crisp on one side, then flip and crisp the other side to get a crunchy Parmesan crisp. Serve the risotto on plates with the Parmesan crisp.

Nutrition Information (Per 100g)

  • Calories: 225.12 kcal
  • Fat: 8.03 g
    • Saturated Fat: 3.57 g
  • Carbohydrates: 27.93 g
    • Sugars: 0.98 g
  • Protein: 8.6 g
  • Fiber: 1.61 g