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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...

Lemon Cream and Meringue Cups



ingredients

for 4 people

for the lemon cream:

  • 180cc lemon juice.
  • grated zest of one lemon.
  • 140g sugar.
  • 4 egg yolks.
  • 2 whole eggs.
  • 90g butter.

for the meringue:

  • 130g egg whites.
  • 150g sugar.

you'll also need:

  • individual bowls or wide glasses.
  • a kitchen torch to brown the meringue.

preparation

To make the cream: In a bowl, beat the whole eggs and yolks together, just like you would for an omelet. Set aside.
In a saucepan over heat, combine the lemon juice, grated zest, and sugar. When it's just about to boil, strain this mixture over the beaten eggs and yolks.
Stir it well...
and cook this cream in a double boiler, whisking constantly, until it thickens nicely...
Divide the cream among the 4 bowls and pop them in the fridge. You can easily do this step the day before and keep the bowls covered in the fridge overnight...
The next day, to make the meringue: Mix the egg whites with the sugar and warm them gently in a double boiler. Don't overheat them—you're just looking to reach about 55 to 60 degrees.
Take the whites off the heat and whip them with an electric mixer until they form stiff peaks...
Spoon the meringue into a piping bag and pipe it decoratively over each lemon cream.
Use your kitchen torch to lightly brown the tops...

Enjoy your dessert!



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