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News you can eat ! 2008
Latest news New Opening Spiga Trattoria - Italian Farm Cooking
162 Mayfield Avenue, Cranston – 463-6075
Located in the quaint Oaklawn/Mayfield neighborhood in the city of Cranston, Spiga is a celebration of Italian Farm Cooking with a focus on preserving the art of traditional cucina Italiana. The menu at Spiga Trattoria reflects the true flavors of Italy’s inland comfort cooking. The authentic dishes are recreated using the finest imported ingredients available and locally foraged edibles, while working in partnership with local farmers to offer you the freshest and most wholesome RI grown foods. Spiga’s ambience is cozy, relaxing and casual which brings a romantic feel and transports you to an Italian Farmhouse experience.
Open for Lunch Monday – Friday 11:45am – 2:40pm Dinner Monday – Saturday 4.45 pm – 9:20pm.
Cooking classes
February
hands-on cooking classes are dedicated to Contemporary
Sauces at Chef Walter's International Cooking School.
San Valentino
Celebrate
this Valentine's Day at
Walter's
Ristorante d'Italia
on Atwells Avenue "Federal Hill" in Providence. We will offer our full menu with additional sumptuous
specials.
For menu' click on www.waltersonfederalhill.com
Carnevale di Venezia
On Tuesday,
February 5th, our crew will perform for the 6th time at the
James Beard House in Manhattan. The foundation is
credited to be the Carnegie Hall for chefs worldwide.
The theme for this year's event is the Carnival of Venice,
which dates back to the Middle Ages. The menu is an
authentic representation recipes from the era. For those of you who cannot join us in this sold out event can enjoy the same menu here at Walter's Ristorante on February 28th. Cost is $75.00 per person/inclusive.
History of Carnevale di Venezia
The Carnival
of Venice (or
Carnevale di Venezia in Italian)
was first recorded in 1268. The subversive nature of the
festival is reflected in the many laws created over the
centuries in Italy attempting to restrict celebrations and
often banning the wearing of masks. Recipes of the month
Risotto with pears, walnuts and gorgonzola
Serves 4
5 cups vegetables or chicken stock 1 tablespoon olive oil 5 oz. unsalted butter 1 small onion finely chopped Generous 1-3/8 cups rice “Balbo brand, or Arborio ½ cup Riesling wine 1 large pear, preferably green and not very ripe, peeled and cut in cubes 1 cup walnuts, coarsely chopped ¾ cup Parmigiano Reggiano, grated ½ cup gorgonzola cheese, domestic, crumbled Salt & white pepper to taste
Directions
Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto
Heat the oil with two tablespoons of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until soft and starting to turn translucent. Do not brown. Add the wine, incorporate well.
Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.
Gradually add the hot stock, a ladleful at a time. Stir, constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 12 minutes until all the liquid is absorbed, and the rice is creamy, Season to taste.
While risotto is cooking, melt two tablespoons of the remaining butter in a skillet over medium heat, add the cubed pears and walnuts, cook for 5 minutes, stirring occasionally. Continue cooking until pears are soft and walnuts begin to brown lightly.
Remove the risotto from the heat and add the remaining butter. Mix well, stir in the Parmigiano and the gorgonzola until they melt, along with the pear and walnut mixing.
Serve hot.
Note: risotto, like soufflés, should not be kept waiting while your guests come to the table. Ones the “mantecatura” – the final addition, usually butter and grated Parmigiano – has been beaten in to make the texture even creamier the risotto should be served at once.
Did you know ?
"Aquacotta" Cooked water. A vegetable soup of the Tuscany countryside. Garlic is sauteed in olive oil, then various vegetables, such as sweet or hot peppers, celery,, and tomatoes, are added. Aquacotta, never contains meat. The reference to cooked water means that water, rather than broth, is used to make the soup. It is customarily a zuppa di pane, poured over a slice of crusty bread. In Maremma, the bread, is sometimes topped with an egg yolk cooked by the hot soup.
286 Atwells Avenue, Providence, Rhode Island USA
401- 273 - 2652
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The
sauce class schedule for this month is every Tuesday in
February...the 5th, 12th, 19th and 26th. All participants cook for 2 hours
and then sit down to dinner to enjoy all the dishes prepared
in class. Classes begin at 6:30pm, but you are welcome
to come in earlier and get some tips from our Bar Genius on
making your favorite drinks.
For
the occasion, we are offering to every couple a $25.00 gift
certificate towards a special cooking class with chef
Walter.
