Skip to main content

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...

Pork Meatballs with Clams





Ingredients

for 4 people
  • 600g clams.
  • 2 medium onions.
  • 3 garlic cloves.
  • 1/2 leek.
  • parsley.
  • 150ml dry white wine.
  • 300ml fish stock.
  • 1 tablespoon cornstarch.
  • 3 tablespoons milk.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

meatballs:

  • 600g ground pork.
  • 1 garlic clove.
  • chopped parsley.
  • 50g bread crumbs (soft inside part of bread).
  • 150ml milk.
  • 1 whole egg.
  • flour for coating.
  • salt.
  • freshly ground black pepper (optional).

 

Preparation

Start by washing the clams well, then place them in a bowl covered with cold, well-salted water. Let them sit for about an hour so they can release any sand they might be carrying.
Drain the water and steam the clams open. Set them aside for now.
In a bowl, mix the ground pork with the bread crumbs that you've softened in the milk, and add the egg. Season with salt and pepper, then work the mixture with your hands until everything comes together nicely and the meat feels well combined.
Cover the bowl and let it rest in the fridge for 4 to 5 hours. This helps the flavors settle and makes the meatballs easier to shape.
When you're ready, form the meatballs and coat them lightly in flour...

Fry them in plenty of hot oil until they're golden all over. Once they're done, let them drain on paper towels to soak up the extra oil, and set them aside...
Strain the oil you used for frying, and add a bit more if needed.
Sauté the garlic, onion, and leek until they're soft and sweet. Pour in the fish stock and let it simmer gently for about 8 minutes.
Strain the sauce through a fine-mesh sieve and return it to the pot along with the meatballs.
Cover and cook over low heat. After 15 minutes, add the clams and the cornstarch dissolved in the milk. Cover again and cook for another 5 minutes.
Bring it to the table nice and hot...


Enjoy!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more