Ring of rice in squid ink. Deli.

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Ring of rice in squid ink. Deli. 


Ingredients.
300 g Carnaroli or Arborio rice (risotto is perfect)
500 g of fresh squid (frozen ones are the coolest)
1 clove of garlic
4 tablespoons olive oil
2 sprigs of parsley
1 sachet of saffron
20 g of butter
salt and pepper

Preparation.
Thaw in cold water keeping the cuttlefish and plenty of water to change
fish (as necessary), remove the nozzle and pulling eyes-bags;
set aside the ink. Boil the squid, however, intact, for 30 minutes, gather out third,
tagliuzzatele and keep aside. Meanwhile, in a pan, fry the garlic with 2 tablespoons
a drizzle of olive oil, let us cook and season the cuttlefish, drain, and mix them with half the ink
chopped parsley and continue cooking for 15 minutes after. At the end of salted and
pepper. Next, cook the rice for 10 minutes in abundant salted water in which
you have already dissolved saffron. Drain and season with the remaining oil, cuttlefish into small pieces,
the remaining parsley and pepper. Butter well a mold ring. stir
mixing very well with the rice carefully and transfer it into the mold;
heat the oven, and bring to 200 °, level the surface of the rice in the Ring
mold, and bake taking cooking for another 15 minutes. When finished, the oven, and
flip the ring of black rice with cuttlefish in a serving dish and serve.

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