Surprise your friends with the light and delicious cuisine of a country where everything breathes the sea and the sun! The secret to the success of these simple dishes is a carefree mood!
Risotto with perch and shrimp
Cooking time: 45 min
FOR 4 PORTS: • 4 fillets (180 g each) of sea bass • 2 tables. tablespoons of flour • 200 g of spinach • 1 onion • 1 clove of garlic • 80 g of butter • 160 g of rice • 200 ml of white wine • 500 ml of broth • 100 g of shrimp • 2 tables. tablespoons of vegetable oil
1. Prepare the perch fillet: remove small bones, rinse and dry. Then salt, pepper and roll in flour.
2. Sort spinach, wash, blanch in boiling salted water for 1 min and place on a sieve. Chop half. Peel the onion and garlic, cut into small cubes and fry together with rice in 40 g butter. Add chopped spinach. Pour 100 ml of wine and boil a little. Then gradually pour in the broth and the remaining wine. Cook for 25 minutes with constant stirring. Season with salt and ground black pepper to taste. Stir in the remaining butter. Prepare the shrimp and add to the rice with the remaining spinach. Cover and leave for 6 minutes.
3. Fry the perch fillet in vegetable oil. Arrange on plates with risotto and shrimp.
Panna Cotta with Raspberry Sauce
Cooking time: 30 min
IN 4 PORTS: • 200 g of frozen raspberries • 1 pinch of vanillin • 500 ml cream (30% fat) • 3 tables. tablespoons of sugar • 10 g of gelatin
1. In a saucepan, boil the cream with sugar and vanilla. Reduce the heat and cook for 8 minutes. Soak gelatin in a small amount of cold water. Remove the stewpan with vanilla cream from the heat and dissolve the squeezed gelatin in it. Continue stirring until the cream begins to thicken.
2. Take 4 tins (you can replace them with cone-shaped coffee cups), rinse with cold water and fill with cream. Put in the refrigerator for 5 hours. Puree the raspberries and rub through a sieve. Tilt the molds onto dessert plates, garnish with dessert with raspberry sauce.
Minestrone with White Beans and Pesto
Cooking time: 55 min
FOR 4 PORTS: • 300 g pasta shells • 1 onion • 1 pod of chili pepper • 3 tables. tablespoons of olive oil • 3 large carrots • 250 g canned white beans • 250 g of frozen beans in pods • 600 ml of vegetable broth • 500 g of chopped tomatoes • 1 yellow zucchini.
For pesto: • 1 clove of garlic • 1 handful of basil leaves • 40 g pine nuts • 150 ml olive oil • 75 g grated parmesan.
1. Boil pasta shells in salted water until half cooked, recline in a colander and let the water drain. Onion and chili pepper prepare and sauté in a large saucepan in olive oil. Peel the carrots, cut into circles and put in a saucepan with white beans and thawed green. Pour in the broth and simmer for 20 minutes. Prepare zucchini, cut into circles and put in a saucepan. Season and simmer for another 5 minutes. Stir in pasta shells.
2. To prepare pesto, prepare all of the listed ingredients (except Parmesan), place in a blender glass and mash. Mix mashed potatoes with grated Parmesan and season the sauce with salt to taste. Pour the prepared minestrone into soup plates and, adding to each spoonful of pesto sauce, serve hot.
Homemade noodles with oysters and garlic
Cooking time: 30 min
FOR 4 PORTS: • 400 g of wide noodles • 1 kg of oysters • 2 shallots • 3 cloves of garlic • 3 tablespoons. tablespoons of olive oil • 200 ml of white wine • 5 tomatoes • 1 table. tablespoon chopped parsley • 1 lemon.
1. Boil the noodles in salted water, as indicated on the package (do not boil too much!), And fold in a colander so that the water is completely glass. Oysters to sort out and throw open.
2. Peel and chop the onion. Peel the garlic, pass through a press. Heat olive oil in a saucepan and sauté onion in it until transparent.Then add the garlic, stew a little together and pour the wine. Bring to a boil and simmer over low heat without covering, 2 min.
3. Rinse oysters with cold water and put in a saucepan. Increase the fire, close the stewpan with a lid and cook for 6 minutes, until the oysters open. After that, check if everything has opened, remove the closed ones from the sauce and discard. Add diced tomatoes, parsley and season with salt and pepper. Put the noodles in the sauce and warm. Wash the lemon with hot water to enhance the aroma, cut into slices and serve with oysters.
Pizza with mushrooms and salami
Cooking time: 40 min
AT 8 PORTS: • 20 g of yeast • 500 g of flour • ½ tea. tablespoons of salt • 250 ml of water • 1 egg • 100 g salami • 100 g chopped champignons • 2 tomatoes • 1 pod of sweet pepper • 100 g of grated cheese • curry powder • ground black pepper • salt • ground paprika • 100 g of tomato paste • 2 cloves of garlic • 4 tablespoons. tablespoons of vegetable oil
1. Dissolve the yeast in 250 ml of warm water. Sift flour into a bowl, make a deepening and pour in the yeast. Mix with flour taken from the edges and put in a warm place for 20 minutes. Stir in the remaining flour and leave for another 20 minutes.
2. Knead the dough and roll into a thin cake. Put in a greased form and make a side. Heat the oven to 200 ° C.
3. Add 2 tablespoons of tomato paste. tablespoons of oil and garlic passed through a press and grease a tortilla. Fry the champignons in the remaining oil, add the egg to them and put on the dough. Cut the tomatoes into circles, pepper and sausage - into cubes and put on mushrooms. Pepper, salt and put in the oven for 20-30 minutes.
Colorful noodles with spicy red sauce
Cooking time: 35 min
4 servings: For sauce: • 2 onions • 1 pod of red bell pepper • 125 g of bacon • 1 red pod of chili pepper • 500 g chopped tomatoes • ground white pepper • salt • 150 g of white and green noodles • 50 g of grated cheese
1. Peel and dice the onion for the sauce. Sweet pepper and chili pepper, removing seeds, finely chop.
2. Cut the bacon into strips 1 cm wide, lightly fry without adding oil and put out of the pan. In fat from bacon, pass the onions until transparent. Then add sweet pepper and chili pepper and fry with onions. Put chopped tomatoes, after draining half the juice, and cook, stirring, 10 minutes.
3. Boil green and white noodles in salted water separately, as indicated on the packaging, in turn toss into a colander and let the water drain completely. Then put in a deep plate, filling half of its deep part.
4. Salt and pepper the sauce to taste. Stir in strips of fried bacon. Put the sauce on a plate in the form of a “dividing strip” between white and green noodles. Sprinkle the finished dish with cheese and serve immediately.
