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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 ...

Phyllo Pastry, Spinach and Artichoke Stacks (Vegetarian)




Everything's green except the phyllo pastry, which gives the whole thing a lovely crispy touch.

Ingredients

  • phyllo pastry sheets.
  • artichokes.
  • fresh spinach.
  • 2 spring onions.
  • green peppers.
  • salt.
  • extra virgin olive oil.

Preparation

  1. Cut the phyllo sheets into circles, brush both sides with olive oil, and place them in the oven two at a time on parchment paper at 180°C. They cook very quickly, so keep an eye on them. Take them out and set aside. Once they're baked, you can store them covered in a metal tin for 3 to 4 days.
  2. Clean and cut the artichokes into small pieces. Keep them in cold water with chopped parsley to stop them from turning brown.
  3. Clean the spinach and blanch it in salted water. Cool it down, squeeze out the excess water, and chop it into small pieces.
  4. Chop the spring onions and fry them in a pan with olive oil along with the artichoke pieces. Add salt, and when they're halfway done, toss in the spinach. Finish cooking and set aside.
  5. Cook the well-cleaned peppers on a griddle and season with salt.
  6. To assemble, layer two phyllo circles, add a spoonful of the spinach and artichoke mixture, then repeat for two more layers. Finish with the spinach mixture on top, and place the green peppers on top or alongside.

Notes

To keep your spinach this beautiful bright green, after blanching, spread it out to cool — don't pile it up, and never cover it while it's cooling.
For those with celiac disease, phyllo pastry contains gluten.
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