... AT GIGLIOCOOKING! ALL THE WORLD AROUND A TABLE: NOT MANY OTHER THINGS MAKE PEOPLE COMUNICATE AS WELL AS FOOD....
FROM SOUTH AFRICA, U.S.A., CANADA, HERE THEY ARE:
They made SeaFood Risotto plus fresh pasta, Sea Bream with artichokes, Fresh fruit tart.
Ingredients for 8:
600 gr ( 20 oz ) “Carnaroli” rice
600 gr ( 20 oz ) clams
600 gr ( 20 oz ) baby shrimp
500 gr ( 18 oz ) squid
600 gr ( 20 oz ) mussels
4 cloves garlic
30 gr ( 1 oz ) parsley
2 l ( 8 cups ) fish broth ( see basic recipe)
120 ml ( ½ cup ) white wine
80 gr ( 2 ½ oz ) extra virgin olive oil
Finely chop the garlic and parsley which will be used as the cooking base for the sea food.
Wash the fish in cold water; place the clams and mussels in a pan with a spoon of extra virgin olive oil, one crashed garlic clove, some parsley, a few spoons of white wine over a flame and cover. Cook until they open.
Clean the shrimps and use the shells for making the broth which will be used to cook the rice.
Cut the squid into strips; shell the clams and mussels and filter the remaining cooking water.
Pour half of the remaining oil into a pot and brown the garlic; then add the rice and let toast. When the rice is hot add a glass of white wine and let evaporate; add the boiling broth of shrimps, a ladle at a time. From this time you can calculate approximately 18 minutes until the rice is done. At the end of cooking mix in the mussels and clams water.
While the rice is cooking, prepare the sauce: in a frying pan brown the garlic in the left oil and add the chopped parsley and a drizzle of white wine. Add in the following order; the squid, shrimps, mussels and clams. Cook together or 4-5 minutes and remove from the heat.
In the meantime, the rice should be almost cooked. Mix in the sea food, finish to cook with the shell water.
Serve hot with a sprinkle of chopped parsley.
BASIC RECIPE FOR BROTH:
1 part of food ( in this case: shrimp heads and shells, fish bones, vegetables)
4 parts of liquid ( in this case, 1/3 dry white wine, 2/3 water)
Salt
Bring to boil. Let it simmer for 20 minutes. Salt. Filter through a sieve.
*) when i say “part” or “proportion” I always mean “weigh”, not cups....
CHEERS GIRLS!!! IT HAS BEEN TOOOOO FUN WORKING WITH YOU. THANK YOUUUUU!!!!
FROM SOUTH AFRICA, U.S.A., CANADA, HERE THEY ARE:
They made SeaFood Risotto plus fresh pasta, Sea Bream with artichokes, Fresh fruit tart.
RISOTTO AI FRUTTI DI MARE
SEA FOOD RISOTTO
Ingredients for 8:
600 gr ( 20 oz ) “Carnaroli” rice
600 gr ( 20 oz ) clams
600 gr ( 20 oz ) baby shrimp
500 gr ( 18 oz ) squid
600 gr ( 20 oz ) mussels
4 cloves garlic
30 gr ( 1 oz ) parsley
2 l ( 8 cups ) fish broth ( see basic recipe)
120 ml ( ½ cup ) white wine
80 gr ( 2 ½ oz ) extra virgin olive oil
Finely chop the garlic and parsley which will be used as the cooking base for the sea food.
Wash the fish in cold water; place the clams and mussels in a pan with a spoon of extra virgin olive oil, one crashed garlic clove, some parsley, a few spoons of white wine over a flame and cover. Cook until they open.
Clean the shrimps and use the shells for making the broth which will be used to cook the rice.
Cut the squid into strips; shell the clams and mussels and filter the remaining cooking water.
Pour half of the remaining oil into a pot and brown the garlic; then add the rice and let toast. When the rice is hot add a glass of white wine and let evaporate; add the boiling broth of shrimps, a ladle at a time. From this time you can calculate approximately 18 minutes until the rice is done. At the end of cooking mix in the mussels and clams water.
While the rice is cooking, prepare the sauce: in a frying pan brown the garlic in the left oil and add the chopped parsley and a drizzle of white wine. Add in the following order; the squid, shrimps, mussels and clams. Cook together or 4-5 minutes and remove from the heat.
In the meantime, the rice should be almost cooked. Mix in the sea food, finish to cook with the shell water.
Serve hot with a sprinkle of chopped parsley.
BASIC RECIPE FOR BROTH:
1 part of food ( in this case: shrimp heads and shells, fish bones, vegetables)
4 parts of liquid ( in this case, 1/3 dry white wine, 2/3 water)
Salt
Bring to boil. Let it simmer for 20 minutes. Salt. Filter through a sieve.
*) when i say “part” or “proportion” I always mean “weigh”, not cups....
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