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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Brown Rice and Confit Cod Salad



A beautiful, vibrant salad to whet your appetite!


Ingredients

for 4 people
  • 400gr. desalted cod.
  • 250gr. brown rice (hulled).
  • 2 carrots.
  • 1 medium zucchini.
  • 1 eggplant.
  • 1/2 red bell pepper.
  • 1 green pepper (Italian).
  • salt.
  • extra virgin olive oil.

Preparation

Pat the cod dry very well after desalting, and place it in a small pot, covered completely with olive oil, over the lowest heat possible. The oil temperature shouldn't go above 50°C — you're not frying it, just gently confiting it. Keep it on very low heat for 2 minutes, then remove from the heat and let it sit in the warm oil for another 6 minutes.
Once it's cool enough to handle, break the cod into medallions using your fingers...
Set aside in the fridge.
Wash and cut all the vegetables into thin strips...
Sprinkle salt over the eggplant and let it sit covered for about 30 minutes.
In a wok or deep skillet with 3 tablespoons of oil, fry the pepper strips, zucchini, and carrot pieces. Season lightly with salt. Squeeze out the liquid from the eggplant, add it to the pan, and continue cooking until all the vegetables are tender and nicely done.
Cook the brown rice according to the package instructions, rinse it under cold water, and toss it together with the fried vegetables.
Arrange the cod medallions on top and serve cold or at room temperature...

Enjoy!

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