Today for lunch I made a risotto as the title track and cocia that I looked around the kitchen so that I seemed to be in an episode of planet sea, I came in the hands of rice, asparagus and a slice of cod already wet and there I was turned on a lamp, I turned to his wife and said today cod risotto and asparagus.
RISOTTO BACCALA 'AND ASPARAGUS .
Ingredients for 4:
1-4 punch Rice
2-2 bunches of asparagus
3-onion
4-half stick of celery 5-1 carrots
if small, and if you put big
6-1 tablespoon capers salted or pickled
7-anchovy paste
8-300g of salt cod
9-virgin olive oil, salt, pepper, parsley, and a nut.
10-
butter PREPARATION:
Take a pan and then add the oil, clean the onion carrot and celery, chopped very fine do ein end, add the capers. Clean the cod
raised the skin and make it into cubes, bring to boil the oil to fry the mince and put it while you cook the sauce add a teaspoon anchovy paste, you fry pre 3 minutes and then raised from the heat, clean and rinse the asparagus raised the most hard, then blanched asparagus or cook in a pressure cooker for 10 minutes, cool them whenever they are ready and cut to pieces, done that in a pot for cooking the rice, put 2 tablespoons oil 3 tablespoons water and add the nut rice then gradually add water and turn occasionally arrived almost cooked add the garlic and salt cod brought to the end of cooking remove from heat and add a knob of butter and parsley and season with salt and pepper.
RISOTTO BACCALA 'AND ASPARAGUS .
Ingredients for 4:
1-4 punch Rice
2-2 bunches of asparagus
3-onion
4-half stick of celery 5-1 carrots
if small, and if you put big
6-1 tablespoon capers salted or pickled
7-anchovy paste
8-300g of salt cod
9-virgin olive oil, salt, pepper, parsley, and a nut.
10-
butter PREPARATION:
Take a pan and then add the oil, clean the onion carrot and celery, chopped very fine do ein end, add the capers. Clean the cod
raised the skin and make it into cubes, bring to boil the oil to fry the mince and put it while you cook the sauce add a teaspoon anchovy paste, you fry pre 3 minutes and then raised from the heat, clean and rinse the asparagus raised the most hard, then blanched asparagus or cook in a pressure cooker for 10 minutes, cool them whenever they are ready and cut to pieces, done that in a pot for cooking the rice, put 2 tablespoons oil 3 tablespoons water and add the nut rice then gradually add water and turn occasionally arrived almost cooked add the garlic and salt cod brought to the end of cooking remove from heat and add a knob of butter and parsley and season with salt and pepper.
SOUP seabream.
Ingredients for 4 people:
1-4 bream 300gr
2-400g spaghetti
peeled 3-4-one die
5-parsley, basil
6 - onion
7-virgin olive oil
PREPARATION:
In a very large pan, place the oil, cut into wedges for fry to put it, just take the nut brown add the tomatoes (vegetable if possible) do loosen the nut, then add the bream avverli clean after you add water to cover the fish and allow it to withdraw but not too much, coarsely chopped parsley and 2 basil leaves for cooking, cook the spaghetti in the meantime, however, the first cut about 2 or 3 cm.
cook, once cooked, drain them and then lift up now bream cooked and set aside with the remaining broth flavored pasta and a good appetite.
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