girl is not beautiful?
No, not the photo itself (you do what you can) ... the subject of the picture!
Calm , are not hallucinating, I'm not delusional, I know that is a BROCCOLI!
And I know if I put the photo of Raoul Bova your reaction would have been much different (well my! !), but since this would be a cooking blog, more or less, the subject gastronomic there was everything:) I confess that I have a penchant for cabbage and broccoli all types, but the Roman broccoli I find a small masterpiece of nature, every locking line seems sculpted to perfection and this time, before you throw it in the pot I have not resisted the "click"
imagine that has also won My mother-in-law that did not know him. One Sunday I was with her and suddenly I see it out on the terrace and come back with a cloth with something in it ... a Roman broccoli! He held it out to cool for a week because she was sorry to cook! At that point I told her it would have been worse end up in the trash rather than in a pot, would not hold still for long!
beautiful, good and rich many beneficial properties, our broccoli has proved a valuable aid for myself grappling with the need to dispose of a large ingredient in the pantry. Who knows ... maybe someone fueled by unexpectedly ...
Broccoli and rice, nice couple.
But if in carbohydrates and vegetables also add a good share of animal protein (fish) and vegetables (pulses) together scented with a hint that never hurts, what comes out is a single dish healthy, nutritious, tasty, and pass me the license for that time, even if presented so cute!
Curious to know? Then I will introduce ...
PS I fear that the first courses for a bit 'will be single-issue!
PPS mole loves risotto. I suspect that being in the clouds was not that much in the clouds!
No, not the photo itself (you do what you can) ... the subject of the picture!
Calm , are not hallucinating, I'm not delusional, I know that is a BROCCOLI!
And I know if I put the photo of Raoul Bova your reaction would have been much different (well my! !), but since this would be a cooking blog, more or less, the subject gastronomic there was everything:) I confess that I have a penchant for cabbage and broccoli all types, but the Roman broccoli I find a small masterpiece of nature, every locking line seems sculpted to perfection and this time, before you throw it in the pot I have not resisted the "click"
imagine that has also won My mother-in-law that did not know him. One Sunday I was with her and suddenly I see it out on the terrace and come back with a cloth with something in it ... a Roman broccoli! He held it out to cool for a week because she was sorry to cook! At that point I told her it would have been worse end up in the trash rather than in a pot, would not hold still for long!
beautiful, good and rich many beneficial properties, our broccoli has proved a valuable aid for myself grappling with the need to dispose of a large ingredient in the pantry. Who knows ... maybe someone fueled by unexpectedly ...
Broccoli and rice, nice couple.
But if in carbohydrates and vegetables also add a good share of animal protein (fish) and vegetables (pulses) together scented with a hint that never hurts, what comes out is a single dish healthy, nutritious, tasty, and pass me the license for that time, even if presented so cute!
Curious to know? Then I will introduce ...
PS I fear that the first courses for a bit 'will be single-issue!
PPS mole loves risotto. I suspect that being in the clouds was not that much in the clouds!
-for risotto
- 300g of rice for risotto
- a Roman broccoli
- sliced \u200b\u200bfresh salmon (about 400g) * or alternatively 2 boxes salmon in natural
- 1 shallot
- a saffron
- Grand Marnier to taste extra virgin olive oil
- salted butter
- salt
- 1 carrot
- 1 stalk celery
- ½ onion blonde
- black peppercorns
- 150g of dried chickpeas
- ½ onion blonde
- 1 bay leaf 1 orange
- untreated
- extra virgin olive oil
- salt
- pepper
Once the beans are soft, mash together with a bit 'of the cooking water (without bay leaves and no orange peel).
In a pan heat a tablespoon of olive oil with the zest' orange zest, add the chickpeas, salt, stir and cook on low heat for about ten minutes. It should be a thickish cream. Keep aside hot.
If using fresh fish, prepare a court bouillon by boiling water in a saucepan with carrot, celery, onion and 4-5 peppercorns. Leave it on fire for about 15 minutes, then add the slices of salmon and cook for about ten minutes. Drain fish, let cool, remove skin and any bones and flake into pieces.
If you opt for canned salmon, simply drain the liquid from storage.
Peel the broccoli, boil whole steamed keeping it al dente and then divide it into parts.
In a pan fry the shallots finely chopped 2-3 tablespoons extra virgin olive oil, add the rice and let it toast, sprinkle with the Grand Marnier and allow to evaporate. Continue cooking the rice by combining water as hot (or if you prefer, the hot vegetable stock). Adjust salt.
5 minutes dal termine, aggiungere lo zafferano, le cimette di broccoli e il salmone.
Fuori sal fuoco mantecare con una noce di burro salato e impiattare il risotto con un coppapasta sulla crema calda di ceci a specchio.
Profumare a piacere con del pepe nero macinato al momento e servire subito.
Con questa ricetta pertecipo a " Piatti unici " il gustosissimo contest di Eleonora
e non potevo certo perdermi " Ma sei proprio un broccolo! " il contest tutto verde di Eli
A kiss and the next:)
