do not know if it happen to you but to me that you pack, take the plane, tails, checkin, ... uff hope is that I can not, I get a stress ...
be why I'm not moving I move a lot and when I'm around here somewhere nearby, the planes I get anxious and who would have told me of small to 32 Añaza I would be saying these things! But it is asynchronous.
Maybe this year will be different because I take two months at home so I am relaxed as could be and then not again for centuries Torrenueva dear to my holiday. Ahhhh, up to the sound of the waves, the sea before breakfast, go to the market to be brought up and what one is sticking to the eye, eat at 5 pm, and sunset siestorra Clintonian ... that is life, right? Well, just thinking about it makes my hair stand on end: P
addition this year will pass by Cabo de Gata and me be the first time. Yes, I'm from Granada and I've never been there .... And yes, my boyfriend-Maria is Italian and knows better than I Andalusia ... things of life ... Latest
recetillas before you go: a truly different risotto, a creamy froth of peppers that gives a great touch.
rice for risotto, as I have said more than once, should be a short grain rice starch yieldn. Here in Italy Carnaroli varieties are used, Acquarello and Vialone Nano. I think a good English equivalent for the risotto rice can be our bomb ... correct me if I'm saying mayhem;)
The gold dust is completely optional, is an edible powder found in grocery stores and my mother gave me because he knows that I like all these pijadas ... Funny you bought in Granada and do here in Milan that good if you think it is not unusual because the risotto allo Zafferano or, which is the same, risotto alla Milanese served as , or served with a golden sheet of paper, perhaps because it is food of kings:)
And I leave nothing to stop a ideilla for those who want to try another version of this recipe, even more special and faster:
Instead of cuttlefish and eggplant do it as is already serving time You place a scallop super fresh raw slats on rice ...
Well, to take your breath;)
Ingredients: 320 gr
rice for risotto (pump type)
1 yellow pepper 1 l vegetable stock
1 cup white wine (better if cava)
1 shallot 2
Marjoram
cuttlefish
1 eggplant edible gold powder (optional)
Preparation:
The first is to prepare the eggplant for which the wrap in foil and roast in the oven at 190 degrees for 2 hours. After this time, removal from the oven, peel and cut into strips sauteed with a little oil in a hot skillet. Correct for salt.
Then we prepare the burgers sepia: cuttlefish
Clean and feed through mixer until creamy. Do not sprinkle with salt and the sepia is already quite tasty.
Make small patties and place in freezer for ten minutes to cook do not lose shape.
To prepare the pepper puree it washed, cut into chunks and cook in boiling water until soft. Once cooked we passed by batidora. It should be a creamy froth. Adjust salt and set aside.
Peel and chop the shallots, fry in a little olive oil, When transparent add the rice and sauté a minute.
Add wine and let evaporate. Start adding the hot vegetable stock and stir frequently to go soltantdo rice starch. Go
adding the stock little by little as the rice you go asking for. " Near the end of cooking, ie, about 15 minutes add the pepper puree and continue until the rice is ready.
While the rice is finished grilling burgers to be grilled in a pan with a trickle of oil.
Serve the risotto with hamburgers, a bit of eggplant andas fresh marjoram leaves. Decorate with gold dust ..
Download the PDF recipe
Risotto with red pepper cream, sepia burger and baked eggplant
