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Fish menu for Valentine's Day - Part 2: Risotto with shrimp and asparagus

As I already mentioned in previous posts, the first is occupied My boyfriend and I congratulate him because he was really amazing!

SHRIMP AND ASPARAGUS RISOTTO

Serves 2 (abundant):
200 grams of rice carnaroli
10
Argentine shrimp 200 grams of asparagus
1
small onion 1 glass of white wine
comic

Procedure:
Boil the asparagus in salted water. Peel the shrimp and prepared the comic putting the shells in a pan full of water with a plant nut.
Chop the onion and fry in a pan with a little 'oil. Meanwhile, remove the toughest part of the asparagus stalk and tagliuzzateli.
Once the onion is golden, add the rice and toast a few minutes. Pour the white wine and let it evaporate. Now add the comic a ladleful at a time, until you have exhausted the previous cook. Chop half the shrimp and sliced \u200b\u200bthe other half.
Three minutes before the end add the asparagus and shrimp, stirring well.

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Fish menu for Valentine's Day - Part 1: Appetizers mixed

It 's true, we all know, Valentine's Day is a celebration of consumerism ... But if it reminds us that sometimes it is right carve out a moment for us and our goal is to pamper yourself with a nice dinner, then they are welcome consumerist holidays! All this to introduce the fish dinner that me and my boyfriend we have "given away" yesterday .. all done with our hands! (So \u200b\u200bat most there have gained the supermarket! J )
I want to show you around the menu, even if the photos are pretty ugly because my boyfriend had not loaded the camera (grrrr!) and I had them in the nanosecond that stays on!

Tartlets Salmon, Zucchini and STRACCHINO

When my boyfriend asked me specifically to use smoked salmon for starters I already knew that some would end randomly zucchini in my cart ... I love this couple! If you've never tried, do it, you'll be satisfied with us as we have been improvised these tarts (of course with these ingredients that you could not fall ill!)

Ingredients for 4 tartlets:
pastry
2 medium zucchini
50/60 oz salmon

40 g soft cheese (milk to taste) garlic


Procedure:
Take a fried garlic and cook zucchini cut into cubes. In the meantime, taken from the pastry tartlets using the special stencils and cut the salmon into small pieces. Mix
stracchino (I added the milk to make it more fluid, as was a bit 'hard) with zucchini and salmon and fill the tarts.

HANDSET AND BUTTER SALMON
are simple and they always do their shape. Cut the dough round into 8 or 12 pieces, fill with salmon and a thin layer of butter (even without wanting to, perhaps with Philadelphia, but I had not!) And roll from the widest part, closing estrremità.

SHRIMP IN PASTRY CRUST
Here, these are just last-minute but .. mouth-watering! My boyfriend progress of the preparation of the shrimp risotto (yes .. it is good to cook first! But do not tell them, otherwise you mount the head!;)) And then they saw that I was advancing the dough, I decided let us starters .. Peel the shrimp, salt to taste and wrap them in half with the pastry.

Bake at 220 ° for 10-15 minutes or until are golden brown.

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Risotto with pears and champagne

The other day I had two pears on the home straight in the basket of fruit and sparkling brut, which we always go when we celebrate (Then the dry has less and less successful sweet !)... Lately
a bit 'cause I'm a bit' intolerant to pasta, a little 'because I find it a very versatile food very often use the rice and then what to do if a risotto with pears and champagne ...?!
I went on the internet to see if the idea was unhealthy and what I found? Martina that we had already thought of a few months ago! Well, if I had asked her to play it safe!
It 's a very delicate risotto but not tasteless, pears are not cloying thanks to the browned onion and champagne is a great substitute white wine .. in two words: Back in Training!

PEARS AND CHAMPAGNE RISOTTO

Ingredients for 4 people: 400 gr

carnaroli rice 2 ripe pears Abbot
a glass of sparkling wine brut
beef broth (I used the nut)
1 small onion parmesan

oil salt


Procedure:
Take a nice big pan.
Chop the onion with the crescent and place in a sauté pan with a bit 'of oil.
Cut a pear and a half into pieces and add, cook for few minutes (not to sfarsi completely!), Then add the rice to toast, stirring constantly.
Pour a glass of sparkling wine and let it evaporate on a high flame. Now add the broth a bit 'at a time when you consume the previous one, until the end of cooking (usually when you make the risotto should cook more than what it says on the box .. I keep it to half an hour , both the carnaroli takes good cooking!)
After cooking grate a bit 'of Parmesan cheese to thicken (I have not made because I do not like, but mostly because I forgot it!)
Pour into the pot and decorated, if you will, with some diced pears (do not see them here because the photo I made it to "scrap" .. the next time I make a decent picture!).

Convert Pull Start Electric Start

pandoro We recycle! Oh how the bona

Before the study, then a few days of fever have kept me away from the beautiful world of foodbloggers ... Now back with a fast recipe, but I promise that I will post soon a number of things that I have "in stock"!
Actually, today is not even a recipe, but just a way to recycle scrap the famous Christmas! Those of you who do not have a Pandora (or a cake) in the pantry?
Well, now is the time to get him out! J

PANDORO GLASSES AND CREAM


Ingredients:
-Pandora-
custard
-
alchermes
-cream-chocolate

Procedure:
pandoro obtained from thick slices of 1-2 cm, wide as the cup or glass that do them.
moisten with alchermes diluted with water, make a layer of pastry cream to which you have added a bit 'of whipped cream,
continue with another layer of wet pandoro and a cream.
decorate with whipped cream and sprinkle with chocolate chips.