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Components
- One container of unsweetened natural yogurt (170 g)
- Half a teaspoon of salt
Watch the video for a step-by-step guide!
Setup mode
- Remove the lid from the yogurt container, sprinkle in the salt, and stir thoroughly.
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, you can use two disposable coffee filters cut in half). Put the yogurt on the sieve and allow it to drain at room temperature as you prepare the flour and risoni — the yogurt will slowly release the whey and develop a creamy texture.
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Components
- 4 pieces of toasted Italian bread (approximately 2 cups, broken into pieces)
- 1/3 cup (teaspoon) of white grape juice
- 1/4 cup of finely grated Parmesan cheese
- 1 tablespoon of butter
- A small amount of salt, about a pinch.
Ready state
- Coarsely crush the grape-pass. Put the torn bread slices into the blender. Add a pinch of salt and pulse until it becomes a rough flour — the goal is to keep uneven bread pieces, giving the pharyopha a crunchier texture. If needed, stir with a spoon between pulses.
- Place a medium-sized skillet with butter over medium heat. Once the butter has melted, add the beaten bread and cook for approximately 4 minutes, stirring occasionally until it thickens. Then, incorporate the chopped grape-pass and stir thoroughly.
- Put the flour into a bowl and combine it with the grated cheese. Set aside.
PARA RISONI
Components
- 2 cups (tea) of risoni-style pasta
- 1 bundle of spinach (7 cups of leaves)
- Three garlic cloves
- One liter of water
- 1 tablespoon of grated ginger (approximately a 6 cm piece)
- 3 tablespoons of butter
- 1½ teaspoons of salt
- Add ground pepper gradually, adjusting to your preference.
- pieces of one Sicilian lemon
Ready state
- Separate the spinach leaves from the stalks and place them in a bowl — the stalks can be refrigerated or frozen for use in other dishes. Submerge the leaves in water, rinse thoroughly, and drain using a sieve.
- Remove the skin from the pike garlic cloves and slice them thinly.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and ginger, cooking for 1 minute to release their aroma. Incorporate the spinach leaves, season with a pinch of salt and pepper, and sauté for 2 minutes until they wilt—be careful not to overcook, as the spinach will darken and become bitter.
- Remove the pan from the heat, pour in the water, and use a mixer to blend the spinach directly in the pan until you create a vibrant green broth. Alternatively, you can blend two batches in a blender if you like.
- Place the pan back on high heat to bring it to a boil. Add 1½ teaspoons of salt, season with pepper to your liking, and stir in the risoni. Reduce the heat and cook for approximately 8 minutes, occasionally stirring to prevent sticking, until the beans are tender and the risoni is creamy.
- Remove from heat and stir in one tablespoon of butter and lemon zest. Serve alongside the drained yogurt and bread flour.
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Out of risoni? Try making a risoni soup with spinach and chicken instead.
Edition featuring a worried spine
If fresh spinach is unavailable, frozen spinach can be used instead. After preparing the ginger and garlic, add 200 g of frozen spinach along with water, then cover the pan. Cook until the spinach is fully thawed. Turn off the heat and blend the spinach directly in the pan using a mixer, as described in the recipe.
