All recipes written by Gordon Ramsay
If you are tired of the usual risottos, this is the recipe for you. Fresh and refined, this variation of risotto will take you straight to a sunny day on the Italian coast. The Lemon risotto with shrimp and asparagus it is a dish that unites delicate flavors and Mediterranean aromas, perfect for an elegant dinner or light lunch. In this recipe, we will guide you step by step in preparing this delicious risotto, which will bring joy to your guests and make you feel like you are on holiday.
Do you dream of the sea, perhaps even in winter? Then you must try Sardinian fregola in 10 recipes with guaranteed excitement. There fregola Sardinian it is one of the most famous dishes on the island. Also called fregola or it’s cool, it’s a paste semolina with a very ancient history: according to Statute of the Millers of Tempio Pausania dating back to the 14th century, its preparation had to take place exclusively from Monday to Friday, so as not to consume the water necessary for agricultural work on Saturday and Sunday. Its name comes from Latin frisarethat is to say mince, crush, crumble. In fact, fregola is prepared in exactly this way, appearing in the form of small grains.
Fregola can be easily done prepare at home with three simple ingredients: 400 g of durum wheat flour, 200 ml of water and a pinch of salt. Pour the semolina flour onto a pastry board and slowly pour the warm, slightly salted water into the centre. Then, with a circular motion of your fingertips, rub the dough until it forms small balls. It doesn’t matter if they are slightly different in size! Leave a cloth to dry and rest overnight. In the end, toasted the fregola in the oven at 200° for about 15 minutes: in this way it will take on its typical brown color and the flavor that makes it unique. All that remains is to cook it following the chosen recipe.
According to tradition fregola is prepared with clams (or cockles), a type of mollusc a little smaller than clams. There are different ways to make this dish: there are those who prefer it with gravy tomato and who blankwhoever prefers risotto the fregola and who instead serves it how soup. Try this recipe: you will need 1 kg of clams, 300 g of tomato puree, 250 g of fregola, oil, salt and parsley.
First, drain the clams: wash them and leave them in water and salt for at least an hour; finally rinse them. Cook the molluscs in a large saucepan with garlic and extra virgin olive oil for about 4-5 minutes, until they open. Once opened, separate them from the shells (you can remove all the shells or just half. Recover the cooking liquid by filtering it through a fine mesh strainer.
Heat the extra virgin olive oil with two cloves of garlic and start cooking the tomato. After 10 minutes add the fregola, add the liquid from the clams and cook according to the cooking time (about 15-17 minutes). At the end of cooking, add the clams, complete with chopped parsley and serve.
There fregola with clams it is a great classic, but in Sardinia there are many other typical meat-based recipes, in particular soups and soups. There frigola in broth of meat or the fregola with sausage they are very tasty alternatives, but you can also opt for imaginative vegetarian recipes and even serve it coldlike a rice or couscous salad.
Ideas for dinner? A’octopus salad: tasty, easy, in one bite it reminds you of summer and that’s a lot greet. Octopus is a source of noble proteins, which contain all the essential amino acids, is particularly poor in fat, like all molluscs, is rich in vitamins of groups B and D and, last but not least, in minerals. After all, we now know: fish is good for you, it is a perfect ingredient to eat at least two or three times a week. But – as with all the other foods we put on our table – we should learn to choose it carefully too to the way it is fished. Aggressive fishing methods, and overfishing, put the already compromised ecosystem of our seas and also related industries given that 600 million people are employed in the fishing sector. If you fish too much and badly, the already scarce fish risks becoming even scarcer. In reverse, Sustainably managed fisheries are more productive in the long term.
How do we know how the fish we eat is caught? Our trusted fishmonger can tell us this and some certifications attest to it, easily recognizable by the stickers. Like the blue one from MSC Marine Stewardship Council, an international non-profit organization that promotes sustainable fishing. To remind us how important it is to know what we eat, for our health and that of the planet, MSC has also just launched a new recipe book entirely dedicated to fish with Smartfoodsthe program in nutrition sciences and communication of theEuropean Institute of Oncology of Milan (IEO).
Is called Good for you, good for the oceanAnd downloadable for free (on www.msc.org) and the octopus salad is one of the nine recipes available. They are all recipes healthy, light and very simple, think of it as an invitation to make us vary by combining the fisha great protagonist of the Mediterranean diet for its precious nutritional properties, with others healthy ingredients: from wholemeal pasta with prawns to roasted cabbage with cod, for example. Ideas to experiment, vary, realize once again that the best diet for us is also the best for the planet. Because, as Lucilla Titta, IEO Smartfood coordinator, underlined: «Choosing a healthy diet, with sustainable quantities of raw materials from which you can draw, is the starting point for protecting the environment, as well as yourself.
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