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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Prawn and Cuttlefish Risotto with Mascarpone and Parmesan



This rice turns out beautifully creamy — it's such a treat to eat!



Ingredients

for 4 people
  • 380g arborio rice
  • 8 prawns
  • 2 pork ribs, cut into pieces
  • 1 large onion
  • 2 green Italian peppers
  • 150g mascarpone cheese
  • 80g grated Parmesan cheese
  • 1.5 liters fish stock
  • 100ml dry white wine
  • salt
  • olive oil

Preparation

Peel the prawns, setting aside the tails and using the heads and shells when you make your fish stock. You'll find the stock recipe here.
Lightly sauté the prawn tails, season with salt, then set them aside away from the heat. In that same oil, brown the rib pieces until golden. Season with salt and remove from the pot.
In the oil that's left behind, fry the onion and garlic (both chopped very fine) until they start turning translucent, then toss in the chopped peppers. Once everything's nicely softened, return the ribs to the pot and add the rice. Keep cooking over gentle heat, stirring constantly, until the rice looks shiny and coated.
Pour in the wine and stir until it's mostly evaporated. Then add just enough of the stock (which you'll want to keep warm on the side) to barely cover the rice.
Taste for salt and keep cooking, adding the rest of the stock bit by bit, until the rice is tender. A couple of minutes before it's done, nestle the prawn tails into the rice.
The moment you take it off the heat, stir in both cheeses until they melt into the rice, then serve right away — no resting time needed.
 

Enjoy!

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