Pazzo Fig Risotto

almost served in Menu Turistica, episode V

5 cups vegetable, chicken, or beef stock
1/2 cup white wine
4 tablespoons unsalted butter
2 tablespoons olive oil
1 onion
1-1/2 cup arborio rice
1-2 teaspoon(s) salt, depending upon the saltiness of the stock
1-1/2 cup chopped figs
juice and zest from one lemon
1/2 cup grated parmigiano reggiano plus more for the table
salt and pepper to taste

In a saucepan, heat the stock and wine to a simmer. In a heavy-bottomed skillet or dutch oven, melt 2 tablespoons of the butter in the olive oil over low to medium heat. Sweat the onions and salt until translucent, about ten minutes. Increase the heat to medium and add the rice, sauteeing until partially transluscent and beginning to stick to the bottom of the pan, about five minutes. Begin to add the stock, one ladle full at a time, stirring continuously until the liquid is nearly absorbed and the rice begins to stick to the bottom of the pan. After 3/4 of the stock has been incorporated, begin to test the rice for doneness between further additions of stock—rice should be firm but not crunchy. When the rice is nearly done, stir in the last ladle of stock, figs, and lemon juice. When the last of the liquid is nearly incorporated, add the remaining 2 tablespoons of butter, parmigiano reggiano, and salt and pepper to taste. Serve immediately, topped with zest and more parmigiano reggiano, with halved figs and lemon slices as garnish. Serves 2 as a main course, 4 as an appetizer.

Trippa alla Fiorentina

served in Menu Turistica, Episode I

1 pound tripe, thoroughly washed and cut into long 1/2 inch strips
3/4 pound tomatoes, about 1-1/2 cups, skinned, seeded, and chopped
1/2 medium onion or 2 shallots, diced
2 tablespoons extra virgin olive oil
2 tablespoons grated parmigiano reggiano plus more for the table
salt and pepper to taste

Over medium heat, cook onion in olive oil until transparent. Add tripe and continue to cook, stirring often, for about 15 minutes. Add tomatoes and salt and simmer, covered, for 40 minutes or until the tomatoes have broken down and the sauce has a creamy consistency. Add a small amount of water or broth if needed. Remove from heat. Salt and pepper to taste. Stir in 2 T of grated parmigiano reggiano and let melt for five minutes. Serve with more parmigiano reggiano. Serves 2.