Squid ink – donna e casa ricette

Hello! Did you celebrate your mothers ???? We will, with a beautiful apple pie.
Today is what I cooked with the rice with squid ink of the previous post: the fantastic rice balls.
Photos are not great, but I assure you that the taste is very good, to you:

Arancini of rice with squid ink

Stampa

Preparazione

30 Minuti

Cottura

5 Minuti

Tempo totale

35 Minuti

arancini rice with cuttlefish stuffed with shrimp

Autore: Annalisa

Ricetta: First Course

Cucina: sicilian

Serves: 6

Ingredienti

For arancini
400 g of rice with squid ink advanced
7-8 shrimp
For the batter:
breadcrumbs q.s.
200 g of flour type 00
300 ml of water
1 pinch of salt
Oil for frying

Preparazione

Prepare the rice and let it cool, if you have advanced better.
Prepare the batter by combining the flour, water and salt.
Set aside.
Bring to temperature the oil for frying in a pan.
Put the palm of the hand slightly damp a bit cold rice, put the shrimp in the center,
close with the other riceand form little ball.
Step into the batter, then in bread crumbs and fry in hot oil for a few moments,
so that the kumquat is beautiful golden.

See you

Hola !!!! Are you ready for a long weekend and relax?

I can not wait for the opportunity, and I leave you the recipe of a good risotto that is right, great for a dinner with friends in this long weekend !

To you:

Risotto with octopus and cuttlefish

Stampa

Preparazione

30 Minuti

Cottura

18 Minuti

Tempo totale

48 Minuti

A refined risotto with octopus and cuttlefish

Autore: Annalisa

Ricetta: First Course

Cucina: Italian

Serves: 4

Ingredienti

Approximately 500 g of octopus (about half octopus)
1 carrot
1 potato
1 celery
vegetable broth q.s.
cooking water of the octopus
1 shallot
320 g Carnaroli rice
1 sachet of 4 g of squid ink
a couple of tablespoons of grated cheese
parsley q.s.
extra virgin olive oil
half a glass of white wine

Preparazione

Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
Add salt when it begins to boil and cook for about an hour and thirty minutes.
Let it cool in its water.
Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
With the other half make a salad.
If the octopus is small and you want to use it all to abound in flavor.
So in a pan fry the shallots finely chopped with a little oil.
Add octopus, season one minute and then open the bag of squid ink.
Add rice, toast it, sprinkle it with white wine.
Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
Sprinkle with parsley.
Stir it with the cheese and extra virgin olive oil.

N.B. In cooking times I did not include that of octopus.

I don’t tell you what a great recipe that I left for you with the surplus of this risotto…

I wish you a good evening …