This post tells an evening, a dinner to say goodbye to a dear friend, who left Turin today and will come back in a few months. This is the story of a simple request that magically turned itself into an evening of food, wine, beer, reasonable and foolish words and laughter.

When a friend says he wants to eat something before he leaves, you have to please him. And if this friend asks you a risotto, you'll make him three, this is the law of the jungle .. well, actually this is Totta's (the friend who gave the party) law. This time I didn't think of anything, I didn't organize anything, but I merely prepared the food with her, so she has all the merit.

And before those risotto there will be at least 3 or 4 starters (including raw meat, a Piedmontese classic) and a generous amount of pickles (we can't live without them), and after them a salad (which, as we know, de-grease, so it will be skipped) and a dessert (a really fattening one) … well, you'll also need at least 5 hearty eaters.

When a friend leaves, you can't let him leave starving, and you can't really say goodbye on an empty stomach.

1st RISOTTO FOR A GOODBYE

SAFFRON AND TOMINO DI BOSCONERO RISOTTO

Ingredients (5 servings – a taste)

* unsalted butter

* an onion, finely chopped

* 200 g carnaroli rice

* half a glass of white wine

* vegetable stock

* 0,12 g saffron

* 5 tomini di Bosconero

* fresh thyme (optional)

Procedure

Sauté the onion in the butter, toast the rice and simmer with white wine. Add saffron and then gradually add ladlefuls of stock to cook the rice (it will take about 20 minutes); season with salt if necessary. Meanwhile, excavate the tomini of Bosconero, keeping aside the "flesh" and placing the "shells" in the dishes.
When the rice is ready, remove it from the heat and add some tomino "flesh". Fill the shells with the risotto and garnish with the fresh thyme, if you want.

 

2nd RISOTTO FOR A GOODBYE

'NDUJA AND SMOKED SCAMORZA RISOTTO

You can find the recipe here.

 

3rd RISOTTO FOR A GOODBYE

CHESTNUT AND CRISPY SPECK RISOTTO

Ingredients (5 servings – a taste)

* unsalted butter

* an onion, finely chopped

* 200 g carnaroli rice

* half a glass of white wine

* vegetable stock

* about 10 chestnuts in honey and cinnamon (hand-made by Totta), roughly chopped

* 100 g speck

* extra-virgin olive oil

Procedure

Sauté the onion in the butter, toast the rice and simmer with white wine. Add saffron and then gradually add ladlefuls of stock to cook the rice (it will take about 20 minutes); season with salt if necessary. Meanwhile, cut the speck into strips and let it fry in a pan greased with extra-virgin olive oil, so that it will become crispy.
When the rice is ready, remove it from the heat and add some butter; add the speck strips, briefly mix all together and serve.

To end this meal and crown this goodbye, we decided for a strawberry pavlova, but I won't give you the recipe (since I bought the shell and just filled filled it with custard, whipped cream and fresh strawberries) .. it must be said, however, that you'll only see the "before" of this pavlova: I won't show the "after" to any other human eyes. Let's say that eating that pavlova was a liberating moment, almost a cathartic one, that will remain engraved in my mind for a long time.

May this memory be with you, dear Nico… bon voyage (I wish this to you with a great song) … see you soon
 

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