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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...

Egg Yolk Cream for Decorating and Filling Cakes




This is a beautiful cream we use for filling and decorating our Easter cakes around here. It's one of those simple recipes that makes all the difference.



Ingredients

  • 170g sugar.
  • 3 whole eggs.
  • 40cc water.

Preparation

  1. Make a simple syrup with the sugar and water.
  2. Beat the whole eggs in a saucepan, and while stirring constantly, add the syrup little by little. Put the pan over very low heat and keep stirring, making sure it doesn't stick to the bottom, until it thickens up nicely. Let it cool down, and you've got yourself a perfect cream for finishing off a cake.
Time: 10 minutes

Notes

For a more vibrant golden color, pour the cream onto a large tray while it's still warm and spread it out well as it cools.
Once it's completely cold, you can store it in a covered glass container in the fridge for eight to ten days.

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