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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...

Orange Sponge Cake, Egg-Free, Gluten-Free, Dairy-Free

You don't need to have allergies to enjoy this sponge cake that turns out just right — as you can see — completely free of gluten, eggs, and dairy.

Ingredients

  • 150g gluten-free flour (Mix Dolci brand).
  • 100g sugar.
  • 40g olive oil.
  • 250g fresh orange juice.
  • 1 tablespoon baking powder (gluten-free).
  • Butter and flour (both gluten-free), for the pan.

Preparation

  1. Preheat your oven to 180°C.
  2. Put all the ingredients in a bowl and beat with an electric mixer until you get a smooth, creamy batter.
  3. Grease your pan with butter and dust it with flour, pour in the batter, and bake for 30 to 40 minutes. To check if it's done, poke it with a toothpick — it should come out clean.

Notes

These quantities are for an 11x22cm loaf pan. The flour I used is available at health food stores.
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