Bring Casa Tua’s Authentic Italian Flavors to Your Kitchen | Risotto Primavera Recipe + Chef Tips

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Discover how to recreate the magic of Casa Tua, the renowned Italian restaurant, right at home with this exclusive Risotto Primavera recipe from founder Miky Grendene. In this video, we’ll explore Casa Tua’s rich history from Miami to Aspen and New York, share Miky’s secrets for perfect seasoning and ingredient selection, and guide you through a step-by-step risotto recipe featuring spring vegetables like peas, asparagus, and courgette flowers.

Learn how to elevate your Italian cooking with Miky’s simple yet elegant approach, including his top wine pairing suggestions and tips for sourcing fresh seasonal ingredients. Whether you miss dining at Casa Tua or want to impress friends with an authentic Italian meal, this video has you covered.

Keywords: Casa Tua recipe, Italian cooking at home, Risotto Primavera recipe, authentic Italian cuisine, Miky Grendene cooking tips, seasonal Italian dishes, Italian wine pairing, spring risotto, Mediterranean flavors, cooking with fresh ingredients.

Bring Casata’s authentic Italian flavors to your kitchen. Rotato Primar Vera recipe plus chef tips. If you’re like me, you’ve probably fallen head over heels for Casata, the enchanting Italian restaurant and private club that has captured the hearts of many since its inception in Miami back in 2001. Founded by the dynamic duo Mikey and Leticia Grenine, Casata started in a stunning Mediterranean villa in South Beach where the aroma of authentic Italian cuisine wafted through the air drawing in food lovers from all around. Fast forward to today and Casata has blossomed into a beloved destination with locations in Aspen, Paris, and New York, making it a go-to spot for those in the no. But what if you don’t live near one of these fabulous locations? Or maybe you can’t visit as often as you’d like. Don’t fret. You can now bring the magic of casata right into your own home. I’m thrilled to introduce you to Casata at home. Delightful quarterly series that will whisk you away to Italy and tantalize your taste buds with its seasonal, mouthwatering dishes. I had the pleasure of chatting with Mikey about his culinary philosophy, favorite ingredients, and indulgent cravings. He even shared a recipe for casatars ratoto primar vera. A dish that perfectly embodies the essence of spring with its vibrant peas and tender asparagus. Plus, he has some fantastic pairing suggestions to elevate your dining experience. When it comes to cooking at home, Mikey emphasizes the importance of attention to detail. Salt is often overlooked, but it can truly transform a dish. He explains it’s a fundamental ingredient that enhances everything. He believes that starting with simple, highquality ingredients and treating them with care is the secret to creating unforgettable meals. Olive oil is another staple in his kitchen, particularly a light and fruity variety from Al Olivier in the south of France made from Tajiasa olives. For dinner, Mikey enjoys whipping up simple yet satisfying meals. Whether it’s a homemade pasta dish or a beautifully cooked piece of meat or fish, he loves to involve his family in the cooking process, making it a fun and enjoyable experience after a long day at work. When entertaining friends, he sticks to his philosophy of simplicity. Instead of trying to impress with elaborate dishes, he believes in creating a warm and inviting atmosphere. He recalls a memorable gathering hosted by his friend Brunel Cusinelli where the focus was on comfort and connection rather than complexity. They savored hands sliced brushto, fresh bread and cheese by a cozy fireplace, leaving the guests feeling right at home. Mike is cooking is deeply influenced by the seasons. Spring is particularly exciting as it brings a bounty of fresh ingredients. He fondly remembers foraging for wild asparagus and herbs in his youth, which he would use in rsotos and other special dishes. Autumn, with its rich mushrooms, is another favorite, and he often takes friends and customers along foraging in Aspen, creating unforgettable memories in nature. Indulgence doesn’t have to be complicated either. Mikey has a soft spot for caviar and loves a simple caviar pasta dish served at casata. He also enjoys fresh oysters paired with a glass of grower champagne where the personal touch from vine to bottle makes all the difference. As for a spring recipe that captures the season, Mikey suggests a delightful ratoto primar celebrating the fresh vegetables of spring. This dish is not only delicious but also embodies the spirit of renewal and growth. To complement the ratoto, he recommends a light spring salad featuring punterell chikory variety from Rome dressed with anchovies and olive oil. For the perfect wine pairing, Mikey suggests a white wine from Fryuli, particularly Ariela, which he believes showcases the best of Italian whites. To ensure your ratoto turns out perfectly, Mikey shares his top tips. Always start with the freshest ingredients. Look for tender peas, small zucchini, and vibrant baby carrots. Choosing the best produce makes all the difference in creating a dish that sings with flavor. Here’s how to make micas ratoto diip primar asterisk asterisk ingredients asterisk asterisk. 100g carnaroli rice 20g butter 20 g paraliano reano grated 5g white onion finely chopped. 10 ml dry white wine. 200 ml vegetable stock hot. 20 g fresh peas. 20g baby carrots diced. 20g spring spring onions sliced. 20g green and white asparagus sliced. Extra virgin olive oil. Coette flowers. Salt and freshly ground black pepper. asterisk asterisk method asterisk asterisk one. In a saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onion and rice, cooking gently until the onion is translucent and the rice is lightly toasted. Two, delaze with white wine and let it evaporate completely. Three, gradually add the hot vegetable stock one ladle at a time, stirring continuously. After 5 minutes, add all the vegetables. Four, keep adding stock as needed, stirring frequently, and cook for another 9 minutes or until the rice is al dent and the vegetables are tender. Five, remove from heat and stir in the butter and parigiano reo until the rosato is creamy and well combined. Six, season to taste with salt and pepper and add coette flowers. Serve immediately. Now you can enjoy the flavors of casata right in your own kitchen, creating memorable meals that bring a taste of Italy to your table.