Calamari ripieni e risotto ai frutti di mare, la ricetta[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.Se sei arrivato a leggere fino a qui significa che il contenuto era interessante e ti è piaciuto. Se vuoi essere informato quando pubblico qualcosa di interessante puoi iscriverti alla mia Newsletter. Non ti invierò decine di messaggi alla settimana ma solamente una mail, ogni tanto, informandoti sui post più interessanti che ho pubblicato recentemente. Clicca qui sotto per accedere alla pagina nella quale iscriverti, ci vuole meno di un minuto:
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