Risotto with Pumpkin and Prawn

 Risotto con Zucca e Scampi

 The combination of pumpkin and prawn with rice makes a great meal and an excellent alternative to the traditional risotto dishes.  It will taste even better if you use the freshest pumpkin and prawn you can find.

 

Preparation time: 10 minutes

Cooking time: about 1 hour

Serves  2-3

Ingredients:

Water, about 4 ½ cups (1,12 L)

Salt, about ½ tbsp. + ½ tsp.
3 tbsp.  extra virgin olive oil
1 onion, peeled and finely chopped
About 1 lb. (450 g), pumpkin, peeled and chopped
½ lb. (220 g) prawn, peeled
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
2 tbsp. butter
½ cup (120 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste

Method:

1.       Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.

2.       Meanwhile, heat the oil in a large pan. Add the onion and sauté gently. Add the pumpkin and ½ cup (120 ml) of water. Season with ½ tsp. of salt, cover, and let cook until tender (about 30 minutes), stirring occasionally.

3.       Mash the pumpkin with a fork, then add the prawn to the pan, and cook another 2-3 minutes.

4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. Add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20- 25 minutes total - you may not have to use all the salted hot water).

5.       Turn off the heat. Stir in the butter, cheese, and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Notes:

 
If you aren’t able to peel the raw prawn, bring a pot of water (about 4 cups or 1 liter) with 1 teaspoon salt to a boil. Add the prawn and let boil for 3 minutes. Drain with a colander and rinse under cold water, and then peel the prawn.

Pasta with Amatriciana Sauce

Pasta all’Amatriciana

This is one of our most popular dish. Although it takes its name from Amatrice, a small town of Lazio region, today it is commonly associated with the city of Rome. But it’s also on the menu of all Italian restaurants. Bucatini is the traditional pasta for Amatriciana sauce, but sometimes I prefer to use penne or thick spaghetti, which is easier to eat. ....by the way...it is a recipe of my book Perfectly Pasta!

Preparation time: 15 minutes

Cooking time: about 40–50 minutes

Serves 4–5

Ingredients:

6 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
¼ pound (110 grams) bacon, diced
3 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each, mashed with a fork
Salt, about 1½ teaspoons + 1½ tablespoons
Pepper to taste
Water, about 10 cups (2½ liters)
1 pound (450 grams) bucatini pasta
Grated Pecorino Romano cheese, about ½ cup (120 milliliters)

Method:

1.        Heat the oil in a large pan. Add the onion and garlic and sauté gently. Add the bacon and let cook until crisp.
2.        Add the tomatoes, 1½ teaspoons salt, and pepper. Cook for about 30 minutes, stirring often, and add a little bit of water if the sauce starts to stick to the pan. At this point, taste the sauce and add more salt if needed.
3.        When the sauce is cooked, bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons of salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add most (about ¾) of the sauce and mix well.
4.        Spoon the remaining sauce on top of each serving of pasta. Serve immediately with a sprinkle of Pecorino Romano cheese.

Notes:

·         You can use other kinds of Italian pasta, like penne or rigatoni, in place of the bucatini.
·         Some people like to use Parmigiano-Reggiano (or Grana Padano) cheese instead of the Pecorino Romano.

Peas Frittata

Frittata di Piselli

What do you think of an healthy peas frittata for dinner, tonight? ....of course with the best organic eggs! It is a recipe of my book Simply Frittata.

 

Preparation time: 10–15 minutes
Cooking time: about 15–20 minutes

Serves: 1–2

Ingredients:

2 tbsp. extra virgin olive oil
½ medium white onion, peeled and finely chopped
About 1 cup (250 ml) frozen or fresh peas
Salt (according to taste)
3 eggs
2 tbsp. grated Pecorino Romano cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onion in the extra virgin olive oil. Add peas, season with salt, cover, and cook for 5–6 minutes or until tender (make sure you don’t overcook them).
2. Meanwhile, in a bowl, beat the eggs with cheese and a pinch of salt. Add the peas and mix well.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve immediately.[3]

 

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.