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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 ...

White Bean Soup with Salt Cod, Broccoli, and Spinach


Ingredients

for 4 people
  • 150g salt cod with skin and bones (desalted).
  • 2 cloves of garlic.
  • 1 teaspoon sweet paprika.
  • broccoli florets.
  • 200g fresh spinach.
  • home-cooked white beans.
  • the broth from cooking the beans.
  • a handful of thin soup noodles (nº 4).
  • salt.
  • 3 tablespoons extra virgin olive oil.

Preparation

To cook the white beans from scratch, you'll find the recipe here.
In a large pot, heat the oil and brown the salt cod. Don't worry about using the prettier pieces – any bits with bones or skin work just fine here. Once it's nicely browned, toss in the garlic, chopped small, and keep an eye on it so it doesn't burn.
Next, add 2 ladles of the bean cooking broth, cover the pot, and let everything simmer together for about 12 to 15 minutes.
Strain the broth and pour it back into the pot along with the rest of the bean liquid. You'll want about 1 liter total, so add a bit of water if you're coming up short.
When it comes to a boil, add the flaked salt cod (make sure you've removed all the skin and bones), the broccoli florets, the sweet paprika, and the noodles.
Once the broccoli and noodles are almost tender, stir in 3 or 4 spoonfuls of the cooked beans and the roughly chopped spinach.
Taste for salt, let it bubble away for another 5 minutes, then take it off the heat and bring this steaming bowl of comfort straight to the table.

Enjoy!
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