Buongiorno a tutte/i voi e ben ritrovate/i per la consueta ricetta del corso di cucina che sto' frequentando.
Come al solito, ed e' doveroso menzionarlo, la ricetta e' dello chef Martino Martignon e anche in questa occasione non si e' smentito sulla bonta' del piatto.
Ho apportato una modifica che poi vi spieghero' nel dettaglio e che ognuna/o di voi potra' scegliere per il piatto finale.
As you can see I have a close cooperation with "the cellar of the Doges, and the link ' HERE
to offer an additional service to our visitors, in fact, each recipe will be' paired a wine on board, I hope that this may be acceptable.
Furthermore, "the cellar of the Doges' offers a discount of 15% on the products, all readers of this blog, until 31.12.2010.
It is worth reminding all / i, you, the wide selection of wines, brandies, spirits, etc.. this wine may 'provide for a different gift and suitable for all budgets.
To get the discount, when ordering enter "aspassoincucina" to "code". We are
the recipe, ingredients for 4 people
2 liters vegetable stock 1 shallot, finely chopped 300 grams of rice
carnaroli
2 packets of saffron 15 almonds coarsely chopped zest of two oranges
The
organic extra virgin olive oil Salt and pepper
Butter
Grana Padano or Parmesan cheese
start with peeled oranges and chopped, we skip the mixture in a pan for 4-5 minutes without oil.
In a pot put 4 tablespoons of olive oil and let fry the shallots, put the rice and toast, put the broth gradually and cook the rice towards the end of cooking place the two sachets of saffron. After
whisk with a knob of butter and grated cheese.
Prepare the dish by placing the rice on the oranges and toasted almonds.
recommended wine Enoteca "lecantinedeidogi 'and':
http://www.enotecalecantinedeidogi.com/prodotto-143241/Chardonnay-DOC-2008-Colli-Orientali-del-Friuli.aspx
Enjoy
Note the difference from the original recipe and 'the use of an oil flavored with fennel seeds in place of almonds.
0 comments:
Post a Comment