Calamari ripieni e risotto ai frutti di mare: la ricetta

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Scopri i migliori libri di ricette italiane e gli oggetti indispensabili per la cucina.
[ENG] This morning I bought a small lobster, two beautiful squid and about a pound of muscle that initially wanted to fill along with the squid. Later I opened a muscle and I realized that the mollusk inside was very small and I changed my mind about its use.

I cleaned well and skinned squid and I cleaned the muscles carefully, I made them open with a little water and put them aside and filtered their liquid.

First I prepared the lobster, I washed it well under cold water, cut in half lengthwise and put in a pan with a little oil and a clove of garlic. Once he is taken the heat and as she began to turn red, I added a bit ‘of rum and let cook for a few more minutes. Then I took one of the two tufts and fins of squid, I cut them into pieces and put them to cook in a little oil, once heated I wet them with a little ‘white wine and let it cook for a few minutes. Once a lobster from all its carapace I cleaned cooled leaving the pulp to which I added the pieces of cooked squid. I left everything aside for the risotto.

For the stuffed squid I boiled some lettuce leaves, I coarsely chopped then adding in a container a whole egg, a little ‘of grated parmesan, a little bit of breadcrumbs soaked in milk and then squeezed, the rest of the tentacles and flaps of the cut squid purposes, salt and pepper.

With this stuffing I carefully stuffed squid, I closed them with a toothpick and I made some little holes on them because, while cooking, could evaporate the moisture contained in the filling and squid pieces.

I then put the squid in a pan with a little oil, a clove of garlic and I did take their heat. I then wet them with white wine and, once evaporated, I added a good part of the cooking liquid (filtrate) of the muscles, little tomato sauce and I cooked slowly closed for an hour pot. Five minutes before turning off the fire, I added the shelled muscles.

For the risotto I did as usual: that warm the arborio rice in a saucepan with oil and a little chopped onion, I wet with a little wine and added the lobster and the squid pieces I’ve done before warm up. I added little tomato sauce and I covered it all with the cooking liquid of the muscles and a little water. I did it slowly cook the risotto for about twenty minutes, adding hot water if it dries too much, and I finally whipped with a little olive oil. Once in a dish I added chopped parsley and I served.


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