Tag: Salt

Asparagus risotto | Salt and pepper – Italian Cuisine

The traditional recipe for asparagus risotto: a sumptuous and refined spring dish in its extreme simplicity

Ingredients for 4 people

Preparation of asparagus risotto

1) Clean the asparagus. Remove the woody part of the stem, scrape the remaining part with the potato peeler to remove the fibers, then cut them into pieces and set aside.

2) Trita la onion, fry it with half of the butter in the casserole. Add the rice and make it toast. Wet with the wine and let it evaporate over a high flame; once the alcohol has evaporated, lower the viamma and add the asparagus.

3) Cook on asparagus risotto adding the broth boiling as it dries. Just before serving, stir in the remaining butter and the grated cheese.

Strawberry granita | Salt and pepper – Italian Cuisine

Fresh, tasty, refreshing strawberry granita with its intense color and flavor it is the perfect dessert to take a break on a hot spring day: the right balance between fruit and dessert! There salt and pepper strawberry granita it is very easy to prepare at home even without the ice cream maker: it is based on pouring the fruit mixture into a steel bowl and putting it in the freezer. But, success is not immediate! You must have the patience to break the frozen mixture every hour until it turns into a tasty one strawberry granita.

There granita it is, a cold spoon dessert, typical of Sicilian cuisine, traditionally consumed for breakfast, accompanied by fresh and crunchy bread or by the typical Sicilian "brioscia". There granita, you can make it of different tastes, not only with fresh fruit but also with mint, almonds, pistachios or cocoa: click here!

If you love the strawberries how much we love you and you felt the desire for a fresh and delicious dessert, then you must not miss the opportunity to try this salt and pepper strawberry granita! Genuine and healthy, you will make even the youngest of your family happy!

How to prepare strawberry granita

1) Boil 500 cl dwater with 120 g of sugar and the juice of 1 lemon filtered; then turn off and leave to cool.

2) Pour the syrup into the glass of the mixer, add 400 g of strawberries clean and cut into pieces, and operate.

3) Pour the smoothie into a steel bowl and put it in freezer.

4) After an hour remove the container from the freezer and scratch the mixture with a fork to break ice crystals that they will have formed. Put the mixture back in the freezer and repeat the same operation every half hour, for a total of at least 4-6 hours, grating each time the strawberry mixture with a fork until you have obtained the typical consistency of the granita. When serving, divide the strawberry granita in 6 glasses and decorate them with a strawberry with the stalk.

Seafood risotto | Salt & Pepper – Italian Cuisine

The seafood risotto is one of the leading dishes of Italian gastronomy, its preparation is long and complex, but its refined taste will surely make you forget …

The seafood risotto is one of the leading dishes of Italian gastronomy, its preparation is long and complex, but its refined taste will surely make you forget the hours spent in front of the stove

Ingredients for 4 people

Step by Step

- Preparation of fish broth and seafood for risotto
  
  1) Start preparing yours seafood risotto caring about the cartoon. Shell i shrimp placing heads and shells inside a saucepan. Add the tomatoes cut into wedges, 1 chopped onion, the chopped parsley, the chopped red pepper, 1 liter of salted water and a little wine; leaves cook everything for 20 minutes and, once cooked, strain the broth with a sieve and make sure to crush heads and shells with a wooden spoon.
- 2
- 2) To open the seafood, place it in a fairly large pan and add 2 sprigs of parsley and a little olive oil. Make them open and fire alive. Drain with a slotted spoon, remove mussels is clams remain closed and peel the open fruits one by one, keeping aside someone with the valves you need for the decoration of the final dish.
  
  3) Filter the bottom of cooking the seafood and pour it into the saucepan with the prepared comic strip: you will have to get 1 liter of broth; if this is not enough, it integrates with water and boils.
- 3
- Preparation of seafood risotto
  
  4) Cut the cuttlefish and the squid into strips. Blow up the prawns in a small pan with a little oil. Slice and chop the remaining onion, collect it in a pan and fry it with the crushed garlic cloves and 3 tablespoons of oil.
- 4
- 5) As soon as the garlic is golden, remove it and add the rice. Toast it. Wet the with the wine, raise the heat and let the alcohol evaporate.
- 5
- 6) Add the cuttlefish and squid strips, mix everything and add a ladle of boiling broth, continuing to cook for 5 minutes. Then add to the risotto the shrimp tails kept aside, and finish cooking by pouring more broth a little at a time, as the rice absorbs it.
- 6
- 7) One minute before removing the seafood risotto from the heat, add the mussels and shelled clams and mix.

Recommended vine Risotto with seafood

Chardonnay

The Chardonnay it is an international white grape variety, and is grown substantially in all the wine-growing areas of the world. This illustrious grape variety goes very well with the classic seafood risotto. According to some scholars, it has Middle Eastern roots, according to others it comes from Illyria; it is however originally from Burgundy, originally planted by the monks of Pontigny. Its name derives from Chardonnay, the homonymous village of Burgundy. Its minimum gradation varies from 11 to 14 degrees, the latter referring to the vines grown in Sicily. Its serving temperature is between 10 – 12 degrees. The characteristic of smell are the notes of golden apple and exotic fruit. On the palate fruity aromas also of citrus, fresh of medium body, good balance and long finish. Generally these wines, if they are not barricaded, should be drunk within 2 – 4 years of bottling.
Recommended by Helmut Koecher

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Ingredients for 4 people

Preparation of asparagus risotto

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How to prepare strawberry granita

Ingredients for 4 people

Step by Step

Preparation of fish broth and seafood for risotto

Preparation of seafood risotto

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Share recipe

Recommended vine Risotto with seafood

Chardonnay

Recommended by Helmut Koecher

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