So busy....we are moving. This time it is a big international relocation, I will publish new recipes as soon as I can from the new destination! Meanwhile, I like to repropose my post on pasta:

An important rule is that pasta should be prepared just before serving it. An exception to this rule is frittata of pasta, pasta salad, oven-baked pasta, etc. To cook pasta properly, you need a large pot and much water; too little water causes the pasta to stick together and gives it a bad taste. The water must be salted when it has begun to boil, preferably with coarse salt, and its taste should resemble sea water (most of the salt will be eliminated together with the water when you drain the pasta).

Add pasta to the pot when the water is already boiling. It’s important to know that pasta must cook under a continuous boil, stirring often, until al dente. Pasta al dente means pasta cooked for just the right time, not overcooked; it is more tasty and more digestible, and it’s generally considered healthier.

To get a pasta al dente, you should observe the cooking time indicated on the package, but for several reasons (some companies may not be very accurate in indicating the cooking time, for example), I also suggest you try the pasta one minute before the stated time and do this about every minute from then on until it is ready. Then you should drain it immediately with a colander.

Try to buy pasta made in Italy by Italian companies. The pasta and how you cook it is just as important as the sauce.

Shrimp and Peas Risotto with Saffron

Risotto ai Gamberi e Piselli con Zafferano

This is one of my creations. It is not a traditional risotto, I had the ingredients in the refrigerator and I decided to try a new recipe. I find that the result was great. The kids loved this new healthy risotto!

Preparation time: 10 minutes
Cooking time: about 30 minutes
Class: economy- very healthy

Serves  2-3

Ingredients:

Extra virgin olive oil, about 9 tbsp.
8 oz. (220 g) fresh shrimp
Water, about 4 cups (1 L)
Salt, about ½ tbsp.
2 shallots, peeled and finely chopped
1 cup (250ml) fresh or frozen peas
½ lb. (approximately 250g) semi-wholemeal Ribe rice
Saffron powder, about ½ tsp. or to taste

Method:

1.     In a small pan heat 2 tbsp. of the oil. Add the shrimp, cover and let cook for about 5 minutes. Then remove the heads, peel the shrimps and cut in small pieces. Set aside.
2.     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.
3.     Heat the remaining oil in a large pan. Add the shallot and sauté gently. 
4.     Add the shrimp, peas and rice to the pan, and cook 1-2 minutes, stirring constantly. 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 25 minutes - you may not have to use all the salted hot water).
5.     Turn off the heat. Stir in the saffron powder. At this point, taste the risotto and add more salt if needed. Serve immediately.