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Blog posts of '2013' 'March'

LINGUINE WITH GROUPER
Linguine with grouper
INGREDIENTS (serves 4):
  • 400 gr. (14oz.) good quality Linguine;
  • 400 gr. (14 oz.) Grouper fillet;
  • 500 gr. (18 oz.) rape tomatoes, peeled and cut into pieces;
  • 2 zucchinis, cut lengthwise into thin strips;
  • 1 yellow onion;
  • 1 stem of celery;
  • 2 tbsp. of pistachios;
  • 2 cloves of garlic;
  • 1 tbsp. of finely chopped parsley;
  • 1 tsp. of crushed red chili pepper;
  • 60 ml (2 oz) of Gin;
  • Olive oil (extra virgin);
  • Salt;
STEPS:  
  1. Cut the onion into rings, finely chop celery and garlic and sauté  with three tablespoons of olive oil until translucent;
  2. Cut the fish into small pieces, add to the vegetables and cook for a few minutes;
  3. Pour the Gin and allow alcohol to evaporate;
  4. Add the tomatoes and leave to cook for 15 minutes;
  5. Meanwhile boil water in a pot for Linguine;
  6. Add the zucchinis and the pistachios to the fish and vegetables and cook for 5 minutes;
  7. Boil the Linguine for 2 minutes, drain and add Linguine to the fish and vegetables;
  8. Gently stir, season and sprinkle with the crushed red chili pepper and the  parsley. Cook for another minute or two;
  9. Serve immediately!

 

TASTY RISOTTO
Risotto
INGREDIENTS (serves 8):
  • 350 gr (12.3 oz.)Arborio rice;
  • 4 dl (13 oz.) canned ground tomatoes;
  • 1 yellow onion;
  • 2 chorizo sausages, peeled and cut into 1/2 inch pieces;
  • 75 ml (2.5 oz.)of white wine;
  • small bunch of parsley;
  • 1.5l(49 oz.) of meat stock;
  • 50 gr. (1.7 oz.) of butter;
  • Extra Virgin Olive oil;
  • 3 tbsp. butter;
  • 4 tbsp. grated parmesan;
  • Salt.
STEPS:  
  1. Cut the onion into small pieces and sauté until the onions are translucent and soft but have not started to brown;
  2. Add the chorizo sausages and cook, turning occasionally, until lightly browned;
  3. Add the white wine and allow alcohol to evaporate;
  4. Pour the rice and let it cook for a couple of minutes stirring constantly;
  5. Add the tomatoes;
  6. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process;
  7. Stir constantly to prevent scorching;
  8. Cook until the rice takes on a creamy consistency (20-30 minutes). Risotto is cooked until it is slightly firm to the bite but it shouldn't be crunchy;
  9. Stir in butter, parsley and parmesan;
  10. Remove from the heat, cover and set aside for 15-20 minutes;

 

VEAL STEAKS WITH SALSA
VEAL STEAKS WITH SALSAup
INGREDIENTS (serves 4):
  • 4 veal steaks;
  • Big bunch of parsley;
  • 3 cloves of garlic;
  • 0.5 lemon;
  • 5 tbsp. of butter;
  • 4 anchovies;
  • Salt;
  • Pepper;
STEPS:  
  1. Finely chop parsley and garlic;
  2. Melt 4tbsp. of the butter in a frying pan;
  3. Add anchovies and parsley mixture;
  4. Cook for 5 minutes stirring constantly;
  5. Squeeze the juice of the half a lemon, cook one more minute. Keep warm;
  6. Season the steaks, melt 1 tbsp. of butter in a grill pan;
  7. Grill the steaks over a high heat for one minute per side then, move to a medium heat for 5 to 6 additional minutes per side;
  8. Spread one half of the salsa on the plates;
  9. Put the steaks on the plates;
  10. Spread the second half of the salsa on the steaks;
  11. Serve immediately!

 

ONION SOUP
Onion Soup
INGREDIENTS (serves 8):
  • Big knob of butter;
  • 8 sage leaves;
  • 8 cloves of garlic;
  • 5 red onions, peeled and sliced;
  • 3 large white onions, peeled and sliced;
  • 4 shallots, peeled and sliced;
  • 8 leeks (white parts), trimmed, washed and sliced;
  • 2 lt. (67 oz.) of hot chicken stock;
  • Stale bread for toasts;
  • 200 gr. (7 oz.) freshly grated Cheddar cheese;
  • Glass of white wine
  • Worcestershire sauce;
  • Few sprigs of thyme
STEPS:  
  1. Melt half of the butter in a thick-bottomed, non-stick pan;
  2. Add the onions, shallots, leeks and garlic;
  3. Cut the remaining butter into small pieces and spread on top of the onions;
  4. Cover and place in preheated (370F) oven for an hour;
  5. Remove from the oven, mix well and put back for another hour;
  6. Remove from the oven and put on the medium heat;
  7. Cook, stirring frequently, until almost all of liquid has evaporated and on the bottom of the pan appears slightly brown crust;
  8. Add 5 tbsp. of water and repeat the process;
  9. Add the white wine and let it evaporate, stirring constanly, adding water  until the onions are caramelized and have nice brown color;
  10. Pour the stock, season and add the thyme and leave to cook on low heat for 30 minutes;
  11. Preheat the oven, cut the bread into thick pieces, drizzle each piece with olive oil and a little bit of Worcestershire sauce;
  12. Place the bread pieces on the backing sheet and toast them in the oven on both sides;
  13. Ladle the onion soup into individual heatproof serving bowls and place them on a backing sheet;
  14. Place the toasted bread over each bowl and sprinkle with Cheddar;
  15. Dress sage leaves with olive oil and place on top of each slice of bread;
  16. Put the backing sheet into the preheated oven to melt the cheese;
  17. When the cheese is bubbling, carefully remove the backing sheet;