From the moment I saw this recipe I knew I wanted to try it. A combination of salmon, chives, lime zest and a cheese I’ve never tasted sounded intriguing. Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s and sheep milk. Outside of Italy, you can pick it up at an Italian specialty store. If you’re not able to find it, you can substitute with ricotta or a mixture of ricotta and mascarpone cheese. You can find the original recipe (in Italian) here. It was the first time I’ve cooked a dish that combined pasta and fish. This dish is so delicious, I was not disappointed! This recipe is fairly simple, quick and easy.
Here in northern Italy, rice is king. Rice has been cultivated in the Po Valley since the Middle Ages. So it is no surprise that risotto is a staple dish in these parts. I have loved risotto for years and even before moving to Italy, risotto was a regular staple at our family dinners. Risotto is usually served as a “Primo” (first course) dish which is followed by a meat or poultry second course but it can also be served as a main dish. Since moving here, I have seen and tasted a myriad of risotto dishes, everything from lobster to blueberry risottos. The flavors and combination of ingredients seem endless.
What’s one to do when things shut down due to the Coronavirus? Try a new recipe! Last week will be remembered in Milanese history as the week the Coronavirus outbreak shut down the city and most of Northern Italy. It was a tense week as most folks stayed indoors, watching the news and trying to wrap our heads around what was happening. The week unfolded like a Sci-fi movie plot: no one in the streets, people stockpiling supplies, a rising death toll, and unscrupulous people taking advantage of others. So with more time on my hands and a desire to escape the constant barrage of bad news, I headed to the kitchen.