Tomatinhos Risotto, Arugula and Buffalo Mozzarella
Step by step procedures for you guys to make it on your own.
Ingredients for 4 people:
250g Arborio Rice
1 chopped small onion
1/2 cup dry white wine
2 liters of chicken or vegetable broth
120g mini arugula
180g buffalo mozzarella in balls
300g cherry tomatoes
50g thick grated Parmesan cheese
Ingredients for chicken broth: (if vegetable broth, do the same excluding the chicken)
1 onion, 1 carrot, 1 celery stalk, 1 coarsely chopped leek
1 piece of chicken (preferably with bone)
1/4 cup dry white wine
2 liters of water, salt to taste.
Preparation mode:
Make the chicken broth: sauté the onion, carrot, celery and chicken in olive oil in a pressure cooker until golden brown. Add 2 liters of water, salt to taste. Close the pan and count 15 minutes of pressure. Wait to cool, open the pan and strain the broth. Keep warm to make the risotto. Start making the risotto: in a heated pan fry the onion in the oil, add the rice, stir well and add the white wine. As soon as the wine boils and the alcohol evaporates, start pouring the broth one ladle at a time, stirring constantly.
After 10 minutes, add 2/3 of the tomatoes and continue stirring and adding shell ladle broth. As soon as the tomatoes are wilted and the risotto is more pink in color (approx. 8 to 10 minutes) add the Parmesan cheese, stir, add 2/3 of the arugula, stir, adjust the salt and pepper and then put out the fire, place the mozzarella balls on the entire surface of the risotto and place the rest of the arugula on top in the middle of the pan for freshness. Serve immediately. With the heat of the risotto the mozzarella starts to melt, delicious.
Sole with asparagus, easy to prepare, good for entertaining!
Step by step procedures for you guys to make it on your own.
Ingredients for 8 fillets (5 people):
4 fillets of sole (split in half will become 8 fillets)
1 bunch of fresh asparagus
2 kg ripe tomatoes cut into 8 parts each tomato
1 onion, 1 celery stalk, 1 leek and a coarsely chopped garlic clove
10 fresh basil leaves
olive oil
1/4 cup white wine
salt and pepper to taste
Preparation Mode:
Peel the asparagus stem with a vegetable peeler. Reserve. Cut each fillet of halibut in two parts, add salt and pepper on both sides of the fillets. Arrange each fillet with the beautiful part down, place an asparagus on the larger side of the fillet, cut the asparagus so that it remains a little over and under the fillet (reserve the remaining part). Roll the fillet from the largest to the smallest, holding the roll with a toothpick. Place on a baking sheet. Repeat with all fillets. When everyone is ready, sprinkle with white wine and a drizzle of olive oil over them. Close the baking sheet tightly with aluminum foil and reserve in the refrigerator until it is time to bake. Asparagus shavings thinly slice and set aside.
Preparing the sauce: heat a large pan, add 3 tablespoons of oil and fry the onion, celery, garlic and leeks for 3 minutes. Then add the sliced tomatoes, stir, add salt and pepper, the basil leaves, cover the pan and cook for 15 to 20 minutes. Turn off the heat, let it cool slightly and beat the sauce in the blender. Strain and return to pan over low heat for 15 min. Set the salt, pepper, add a teaspoon of sugar and reserve. Place the fish covered with foil for 20 minutes in the oven preheated to 180C degrees to be ready. When serving, heat the sauce and place the sliced asparagus, stir and serve. Assemble the dish by placing the sauce underneath and the fillets on top of the sauce. The rest of the sauce is served in a sauceboat on the side.
Another wonderful recipe.