Carne brasiliana a Salvador.
Non è proprio il tipico modo di mangiare la carne in Brasile, ovviamente il più noto è il churrasco, ma fa sempre piacere un bel piatto così: riso, carne, patatine fritte e insalata (anche se di insalata io non ne mangio).
Tutto condito da una bella birra (cerveja se lo volete dire il portoghese) o due e via…
Per l’Antivigilia di Natale a Salvador de Bahia il menù è questo!!!
Buon appetito anche a voi!
Risotto with lobster sauce, the recipe.
The chef of the house (my dad) has once again amazed everyone with an exceptional dish: a risotto with lobster sauce.
This is a somewhat lengthy process but it can also be done with a frozen lobster.
First of all I divide the lobster into two pieces lengthwise when it is still frozen and immediately put it in a pan with a little oil where I have fried a clove of garlic.
I bring the lobster back to life over low heat to recover the juices that would disperse with the ice from freezing and I let it cool. Once cold I recover the central pulp and all that contained in the legs and head and put it aside.
I put the pan back on the heat with all the bone scraps and the liquid from the first cooking; once hot I bathe them with a little cognac which I let evaporate, I add a little tomato puree (fresh is better) and let it cook for a short time adding hot water because you must remember that all the sauce and pulp will continue to cook in the risotto... Then I pass everything through a sieve.
At this point I begin the classic risotto preparation: in the base of very finely chopped onion and fried in a little olive oil, I toast the arborio rice, bathe in white wine and, once evaporated, add the chopped pulp and the sauce. I add a little more hot water, cover the pan with the risotto and let it cook on low heat for about twenty minutes, checking that it does not stick and if necessary stirring very slowly with a wooden spoon. Once cooked and with the heat off, I stir in a little more olive oil, add a little chopped parsley and serve on very hot plates.
The photo probably doesn't do the dish much justice but here it is:
Risotto al ragù.
Uno dei miei piatti preferiti: risotto con il ragù (anche chiamato risotto alla genovese), forse una variante del risotto al pomodoro.
Decisamente gustoso e io lo mangio sempre accompagnato ad un panino per fare la scarpetta!
Risotto ai funghi.
Non è poi così semplice fotografare il cibo e in special modo se fate come me che non assumete (né cercate di farlo) un atteggiamento professionale.
Io scatto foto; poi se sono decenti (per quelle che sono le mie impressioni) le metto qui.
Questo è un bel piattino di risotto ai funghi:
Su Giallozafferano una bella ricetta con i funghi porcini.
A dish of stewed chicken with rice.
This is one of the dishes that I like the most.
Stewed chicken with olives and a side of rice. It is very easy to make but I always find it ready and I could not describe the recipe very well... if anyone wants, however, I could find out.
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