Friday, October 24, 2014


the Big White Rooster walking free in the park sorrounding the house

This is the rooster's crest after having been blanched

this is Diane

these are her hands peeling it

these are minced crest and minced stomach and liver

this is the recipe:


Ingredients for 2:

1 rooster comb
1 rooster stomach, cleaned
1 rooster liver and heart
160 gr ( 5 + oz) rice Arborio
60 gr ( 2 oz) spinach coarsely chopped
About 400 ml ( 1 1/2 cup) hot chicken broth
2 shallots
80 ml ( 1/3 cup) dry white wine
30 ml ( 2 tbs) red wine
15 + 15 gr ( 1 oz) extra   virgin olive oil
1 lttlle piec of butter
20 gr (2 tbs ) grated Parmgiano Reggiano
Salt and pepper

Bring to boil a pot of water: boil the crest for 3 minutes and the stomach for ten minutes.
Peel the crest from the think yellow skin.

Chop all the organs.

Mince the two shallots.
Chop coarseli the spinach.

In a little saucepan, scald 15 gr ( 1tbs) of extra virgin olive oil. Sauté one minced scallion with a pinch of salt.

 When it is soft, add the chopped organ. Let them taste. Pour the red wine, let it evaporate. Finish the cooking adding broth for about 10 minutes.

In a large skillet, scald the remaining olive oil. Sauté the other shallot. Add the raw rice and stir to “toast” it. Pour the white wine and stir while it evaporates. Add salt, spinach, the sauce of organs and start the cooking of the rice adding a ladle of hot broth at a time.

Bring the rice to one minute before the end of cooking ( about 16 minutes total), leaving it still broth-y. Take it off the burner.  Wait for one minute. The rice will continue to cook, absorbing the broth.

Do the “mantecatura” with a little piece of butter, grated cheese and fresh ground pepper.

Do you know what..?

..It is delicious! and.. it even doen't taste like rooster!

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