Fratelli Fresh | Great Kitchen Secrets | Renaissance Mumbai Convention Centre Hotel

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  • Fratelli Fresh Cassoullet

    Fratelli Fresh Cassoullet

  • “3” mushroom risotto

    “3” mushroom risotto

Fratelli Fresh Cassoullet

Ingredients

Dried white beans 150 Grams
Duck fat or olive oil 5 Tbsps
Garlic, smashed 6 Cloves
Onions, chopped 2
Carrots, chopped 2
Large bacon rashers 2
Ham, cubed 30 Grams
Lamb shoulder, cut into 1"cubes 50 Grams
Chicken breast, cubed 1
Sprigs oregano 4
Sprigs thyme 4
Bay leaves 3
Whole peeled canned tomatoes 1 Cup
White wine 1 Cup
Chicken broth 1 Cup
Confit duck legs (optional) 1
Pork sausage 40 Grams

Method

  • Soak the beans in a 4-qt. bowl with 7 1/2 cups water overnight.
  • Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat.
  • Add half the garlic, onions, and carrots and cook until lightly browned for about 10 minutes.
  • Add ham along with the beans and its water and boil. Reduce heat and simmer beans until tender for about 1 1/2 hours.
  • Transfer the ham to a plate; let it cool.
  • Pull off the meat; chop meat; add to beans and set aside.
  • Heat 2 tbsps. duck fat in a 5-qt. oven over medium-high heat.
  • Add pork and brown for 8 minutes.
  • Add bacon; cook for 5 mins.
  • Add remaining garlic, onions, and carrots; cook until lightly browned for about 10 minutes.
  • Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens for 8-10 minutes.
  • Add wine; reduce by half.
  • Then add the broth and bring to boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.
  • Discard herbs;
  • Meanwhile, sear duck legs in duck fat in a 12" skillet over medium high heat for 8 minutes and then transfer to a plate.
  • Brown the sausage in the fat for about 8 minutes. Cut the sausage into 1/2" slices.
  • Stir duck, lamb and sausages into the pork stew.
  • Heat oven to 300°. Mix beans and pork stew in a 4-qt. earthenware casserole. ; drizzle lining with duck fat. Bake, uncovered, for 45 mins. Then, raise the oven temperature to 500°.
  • Serve with confit of Garlic, chopped tomatoes and grilled bread.

“3” mushroom risotto

Ingredients

  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese
  • 1 tsp truffle oil

Method

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese. Drizzle truffle oil and serve.