22 October 2019by buononaturale

Ingredients for 4 people

  • 150 grams of BuonoNaturale red rice
  • 1 octopus of 500 gr
  • 1 sepia from 300 gr
  • 500 gr mussels
  • 250 of clams
  • 10 razor clams
  • 4 coppery tomatoes
  • 1 bunch of parsley
  • 1 ginger root
  • 1 large lemon

 

Method

Cook the BuonoNaturale rice for the duration indicated on the package (40 minutes), drain and set aside.
Wash and clean cuttlefish and octopus.
Cook the octopus and cuttlefish in acidulated and salted water.
Chill and cut into regular pieces, break out the remaining seafood with oil, garlic and parsley. Shelled and joined.
Wash the tomatoes, remove the seeds and cut into cubes
Add to the rice and season with extra virgin olive oil and season with salt and freshly ground pepper.
Peel the lemon and cut the skin into small brunoise. Blanch the peel in water for 5 minutes. Cool and add to the juice obtained from the pulp, add equal amount of ginger juice and double the olive oil, then add salt and add the remaining chopped parsley.
Serve the rice in a mold in the center of the serving dish and place the seafood around it, then sprinkle with the ginger citronette

Enjoy your meal



22 October 2019by buononaturale

Ingredients for 4 persons

  • Carnaroli rice 200 gr
  • 1 pack of almond pesto BuonoNaturale
  • 1 pack of white truffle cream
  • 50 ml of white wine
  • 50 grams of grated Parmesan cheese
  • 100 grams of butter

 

Method

Toast the rice with the chopped onion and a knob of butter, pour a glass of white wine and let it evaporate.
Continue with pouring water for 3/4 of cooking (about 12 minutes). Add the velvety and bring to an end.
With the flame out, stir in the almond pesto, butter and parmesan. If necessary, adjust with a little salt.
Pour into dishes and tourbillon sauces with the white truffle cream emulsified with a little hot water.

Enjoy your meal



22 October 2019by buononaturale

Ingredienti:

  • 1 pack of BuonoNaturale mushroom risotto
  • 1 small white onion
  • 80 grams of white wine
  • 50 gr red wine
  • 50 gr grated Parmesan cheese
  • 150 gr butter
  • 100 grams of soft goat cheese
  • 50 gr of low-fat yogurt
  • 1 pack of fresh blueberries
  • 70% dark chocolate

Procedimento:

Melt the goat cheese in a bain-marie with 50 grams of low-fat yogurt.
Shell the blueberries, leave a whole bunch.
Chop 25 grams of white onion, sauté with a knob of butter, add the shelled blueberries and simmer with a spoonful of sugar and red wine for 10 minutes. Pass it all by strainer. Set aside the sauce obtained.
Toast the rice in a pan with 50 grams of butter or olive oil, sprinkle with white wine and continue cooking with hot water without ever stopping boiling.

A termine della cottura:

Stir over heat with Parmesan and butter.
Pour the very soft rice into the dishes and season with goat fondue, a little cranberry sauce, some fresh blueberry.
Finally the chocolate. Previously chilled in the fridge, grate it with a grater in front of your guests.

Buon appetito