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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 ...

Tomato and Zucchini Carpaccio with Parmesan and Parsley Pine Nut Sauce

 

ingredients

serves 4
  • 6 ripe but firm tomatoes.
  • 1 zucchini.
  • flaky sea salt.
  • 2 tablespoons cider vinegar.
  • shaved Parmesan cheese.

for the sauce:

  • 35g raw pine nuts.
  • 35g grated Parmesan cheese.
  • 1 tender garlic clove.
  • chopped parsley.
  • 150ml extra virgin olive oil.
  • salt (optional).
  • freshly ground black pepper.

preparation

In a mortar, crush the pine nuts, parsley, and garlic until they form a rough paste. Stir in the grated cheese, pepper, and salt if you're using it, then gradually work in the olive oil. Set this aside while you prepare the vegetables.
Wash the zucchini and slice it into very thin rounds — as thin as you can manage.
Sprinkle the slices with the vinegar and a light dusting of salt. Cover and tuck them into the fridge for at least two hours to let the flavors mingle.
Meanwhile, wash the tomatoes and slice them as thinly as possible. Salt them lightly and place them in a colander so they can release some of their liquid while they wait.
To assemble the plates: Pat the zucchini slices dry with a clean towel. If the vinegar seems too strong for your taste, you can rinse them quickly under cold water and dry them again. Arrange the tomato slices on four plates, then layer the zucchini rounds on top.
Just before serving, spoon the parsley and pine nut sauce generously over each plate, and finish with a scattering of Parmesan shavings.

Enjoy!
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