PANE DOLCE

Ingredients:

3 and 1/4 cups of flour 00
2/3 cups of of sugar
1/2 cup of warm milk
25 g of yeast

1/2 cup currants, soaked in warm water
3 eggs
1 pinch of salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened
Equipment:a stand mixer fitted with paddle attachment

Directions:

In bowl of mixer, pour flour and sugar.
Make a fountain in the center and put in the yeast previously dissolved in freshly warmed milk (if yeast doesn't foam, discard and start over with new yeast).

Add 2 eggs and salt.
Beat at medium speed until combined. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes.

Knead the dough until it's smooth and elastic.Turn the dough out onto a floured surface and sprinkle with the currants.

Let rise for about 2-3 hours, until the dough has doubled in volume.

Brush  with 1 beaten egg and bake in a preheated oven at 375 °F for 1/2 hour.

Risotto Fragole e Asparagi

http://community.marcatrevigiana.it/festa-fragola-asparago-risotto-asparagi-fragole/

• 1 pound (500 g) Asparagi (asparagus)
• 1/2 a small cipolla (onion), finely sliced
• 1 1/2 cups (300 g) of Short-grained riso (rice) like Arborio 
• 2 tablespoons burro (butter) 
• 1/3 cup dry vino bianco (white wine)
• 1/2 cup grated Parmigiano cheese
• 8 cups of chicken or vegetable broth simmering
• 2 cups of Fragole (Strawberries) cut in little cubes soaked in Balsamic Vinegar
•  BalsamicVinegar
• Sale (salt) and pepe (pepper)
•  un po’ di (a little of) prezzemolo (parsley)

DIRECTIONS

Clean the asparagus .Trim the tips from the stalks and set them aside. Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Put the white ends in along with the broth or bullion.
Sauté the onion in half the butter or the oil.
Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes.
Stir in the wine, and cook until it has evaporated. Then add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a ladle full at a time.
Continue adding broth, one cup at the time. Continue to cook and stir almost constantly. When the rice is almost done, stir in half the reserved tips. Check seasoning and continue cooking the rice till it's al dente, around 20 minutes.
Turn off the heat and stir in the remaining butter , half the grated cheese and strawberries.
Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips and the parsley. Sprinkle the remaining grated cheese over it and serve.