Subscribe via RSS

Rice, onions, carrots, garlic and celery: the perfect soup – Italian Cuisine


Warm and reassuring as the embrace of a loved one, the soup is an intimate dish, to be enjoyed in these cold winter evenings. Here is an ideal recipe

Intense aromas for home, vapors that flood every room, ancient flavors: the rice soup it is all this, a dish that brings back children, that brings back in time, to the most authentic aromas. Simple ingredients for a dish that is a true one comfort food, perfect to savor surrounded by the dearest loved ones, in these winter evenings. Yes, because the soup really makes the atmosphere at home, it's an intimate, reserved dish.

Rice, vegetables and an inevitable fragrance

As for the most traditional recipes, few ingredients they are enough to create that alchemy of flavors that makes everything perfect. In the case of soup it is essential to prepare a beef broth rich in aromas, in which to cook rice. You can choose between chicken, veal or beef. If you decide to add some bone, you will have a thicker broth, thanks to the collagen that the latter will release during cooking. In addition to meat, basic aromas like onion, carrot, celery and garlic, which should be crushed and fried in a little oil and then the rice, to choose from the most suitable varieties for soups and minestrone. Last but not least, the parsley, the ingredient that gives the soup that extra touch, which can not be renounced.

The recipe for rice soup

For 4 people: take it 250 g of vialone nano rice, an onion, a stalk of celery, a carrot, a clove of garlic, extra virgin olive oil, grated Parmigiano Reggiano, salt and parsley, as well as 1.5 liters of meat broth. First chop the vegetables and fry them in a saucepan with a little oil. Once golden, add the stock and when it reaches the boil, add the rice. Cook for about fifteen minutes and then turn off. Season with salt and finish with a generous sprinkling of Parmesan and chopped parsley. Bring to the steaming table.

In the tutorial some more tips to prepare a delicious rice soup

Shrimp Fried Rice

Shrimp Fried Rice

by Pam on June 5, 2013

I picked up a bag of pre-cooked small shrimp recently so I could make shrimp fried rice. I loved the great garlicky flavor the shrimp added to the dish. We all enjoyed the fried rice and my kids especially loved the shrimp. I served this fried rice with the Soy-Sesame Vegetable Sauté[1] and they paired nicely together. Another quick and easy meal that tasted great – I love that.

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



Print[2]

Save[3]



Shrimp Fried Rice




Yield: 6-8



Ingredients:

5-6 slices of bacon, cooked and crumbled
4 cloves of garlic, minced (divided)
2 cups of pre-cooked frozen shrimp, thawed and patted dry
1-2 tbsp canola oil
4 green onions, white part separated from the green part
1 tbsp fresh ginger, grated
6 cups cold rice – made the day before and refrigerated
2-3 tbsp soy, to taste
Sea salt and White pepper, to taste
2-3 eggs, slightly beaten

Directions:

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Soy-Sesame Vegetable Sauté (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Gordon Ramsay's roast turkey with lemon, parsley and garlic