Car Starters Syracuse Ny

Good afternoon everyone!
We asked a few weeks ago and made recipe exactly the day after cooking octopus all 'salad, because 'Recycling' the cooking water of the octopus and the broth for use as a good risotto!





Ingredients: 300 g

Carnaroli
150 grams of shrimp
800 ml of broth (I used the stock of octopus)
a bit of thinly sliced \u200b\u200boctopus
1 / 2
onion 1 clove garlic
extra virgin olive oil or butter ½ cup white wine


parsley salt pepper or chili




procedure. Chop the onion

el 'garlic and fry in oil or butter (as you prefer, I almost always use the' oil).

Add rice and toast it for a few minutes, pour the white wine and let evaporate.




ebolizzione Bring to a pulp and add the broth to the rice as the liquid evaporates.
half cooked add the prawns and the octopus into small pieces and finish cooking.



then turn off the heat, add the chopped parsley, hot pepper or pepper and let stand for 5 minutes.

Kate's Playground Rhinestone

Polenta with Porcini Mushroom Tart Chestnut




Last night I felt like something good, I wanted to cuddle a little and cared even my better half that a few days ago I asked the polenta with mushrooms ........... said and done .......... and then there is the cold that's fine!





Ingredients for 2 people: 150 grams of polenta

taragna
1 l meat stock
300 grams of mushrooms
50 grams of extra virgin olive oil 1 clove garlic

plenty of chopped parsley salt


procedure.

Prepare the polenta slowly pouring in the boiling broth. Turn
for about thirty minutes so it does not attack.




Meanwhile, clean the mushrooms and cut them into pieces.
Heat the oil in a frying pan over high heat and let fry a clove of garlic.
When the garlic becomes golden brown, remove and pour the mushrooms.




Let cook, turning occasionally, until they are golden brown on all sides. Add salt and cooked add a handful of chopped parsley.





When the polenta is ready, should be pretty smooth, pour into a bowl and add on a lot of mushrooms and a handful of grated Parmesan.