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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Mushroom Cannelloni with Anchovy and Parmesan


Mushroom season is finally here, and if there's one dish you should make, it's these cannelloni. They're absolutely delicious!





Ingredients


for 40 cannelloni
  • 750g mixed mushrooms.
  • 12 anchovy fillets in oil.
  • 2 garlic cloves.
  • 1 medium onion.
  • 200g leek (white part only).
  • salt.
  • pepper (optional).
  • extra virgin olive oil.
  • 40 cannelloni sheets.
  • 100g grated Parmesan cheese.

for the filling béchamel

  • 40g butter.
  • 1 tablespoon extra virgin olive oil.
  • 80g flour.
  • 1/2 liter milk.
  • salt.

for the anchovy oil:

  • 20 anchovy fillets in oil.
  • 100ml olive oil.

for the Parmesan sauce:

  • 100ml heavy cream.
  • 40g grated Parmesan cheese.

 

Preparation

Start by washing and cutting the mushrooms into small pieces...
 
In a deep skillet with a drizzle of oil, sauté the two garlic cloves, the onion, and the leek, all finely chopped. Once they turn translucent, add the mushrooms and continue cooking everything together for about 10 minutes. Season with salt and pepper, remove from heat, and stir in the chopped anchovies (drained, without the oil from the can).
To make the filling béchamel, put the butter and oil in a saucepan over the heat. When the butter has melted, add the flour, stir, and cook briefly. Pour in the milk and add salt, whisking with a hand mixer until it boils and thickens. Mix this with the mushroom sauté and set aside.
Boil the cannelloni sheets according to the package instructions. Cool them in cold water, then lay them out on your work surface and place a spoonful of the mushroom filling on each one.
Roll up the cannelloni and set them aside, covered with plastic wrap.
To make the anchovy oil, place the anchovies (without the oil from the can) in a small saucepan with the 100ml of olive oil...
Warm it over the lowest heat (don't fry it, just warm it gently), and use a spatula to mash the anchovies until they dissolve into the oil...
Strain this aromatic oil and divide it among your serving plates...
Place three or four cannelloni on top of the anchovy oil...
To make the Parmesan sauce, heat the cream with the grated cheese, stirring until it comes to a boil, then pour this creamy sauce over the cannelloni...
Before serving, preheat your oven and gratinate them until golden...

Enjoy!

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