Rice "long & wild", shrimp and champagne

A quick recipe but very good, you can use the advanced sparkling wine, preferably sweet that creates that special taste.

  

Ingredients for 2 people

• 100 grams of rice "long & wild"
• 200 gr. of shrimp tails (even frozen)
• 200 gr. of mussels
• 1 small onion
• 1 sachet of saffron
• 1 glass of sparkling wine
• ½ liter of vegetable stock
• 1 tablespoon oil EVO
• salt
• parsley q.b.

Time: 20 minutes
Cooking rice: 12/15 minutes 

Cut the onion and cook it in the oil in a frying pan  (if you have the wok is fine!).
Simmer for a few minutes the prawns in hot water and then remove the shell, but not the tail.
Add them to the onion along with the mussels, pour the champagne.
Pour the hot vegetable stock gradually dries and cook for 10 minutes.
I have a little salty only the stock.
Dissolve the saffron in a small cup of stock and pour over rice. Cook for another 5 minutes until completely absorbed the liquid.
At the end of cooking sprinkle with chopped parsley and serve, I decorated the plate with dell'insalatina curly.
Enjoy your meal!

See the recipe in printable PDF

“Fusilli” scent of sea and pesto

Ingredients:

• 5 OZ (150 grams) of pasta like “fusilli” (spiral shaped pasta)
• 3 OZ (80 grams) of shrimp
• 3 OZ (80 grams) grams of mussels
• 3.50 OZ (100 grams) of prepared pesto or homemade
• ½  cup of dry white wine
• 1 courgette
• 1 onion
• 2 tablespoons oil EVO
• salt
• pepper to taste.

Time: 25 minutes

Boil the water for the pasta and in the meantime in a large skillet  put the onion finely chopped and the chilli.
Just takes a golden color add the zucchini cut into rings, mussels and shrimp (also frozen). Add  the white wine and cook for 10 minutes, then add the pesto and cook for 5 minutes, the sauce should not be too dry, if add a tablespoon of water.
When the pasta is cooked, drain it well and pour into the pan with the sauce and cook together for 2 minutes.
Serve at once and enjoy your meal.

See the recipe in printable PDF

A little bit of… sea in rainy days: marinated and grilled of St. James’s shells...I hope they are so called!!!!!

marinated and grilled of St. James’s shells

8 shells
1 tablespoon extra virgin olive oil
1 or 2 cloves of garlic
½ cup dry white wine
10 small tomatoes such as "Pachino"
2 tablespoons parsley
3 tablespoons bread crumbs
A cup of salad lettuce type or kind
A pinch of salt

Clean the shells of St. James gently and removing the shellfish  from their shells. Wash the shellfish, leaving the orange part and removing the brown and stringy.

Once you clean all started to fry in a nonstick pan or preferably coated ceramic, a tablespoon of extra virgin olive oil with a clove of garlic.
Add the mussels and sprinkle with ½ cup dry white wine, cook over medium-low to no more than 6/7 minutes.

Turn on oven with grill  at 180° C (356 °F) and place the empty shells, and put on 1 part white and 1 orange of fried shellfish.

Add in the tomatoes, cut into small cubes, the parsley and a little bit of bread crumbs.

If you want to throw the tomatoes for 1 ' in boiling water, dredge with a spoon, then cut and strip them (be careful not to burn yourself!)

Baked in the oven for 5 minutes and serve hot, arranged on a bed of fresh salad and dressed with oil, lemon and a pinch of salt.

Usually the mollusks are already salty, but if you prefer, add a pinch of salt during cooking in a pan.