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monkfish stir fry
| Aga Recipes
Cooking receipe to make monkfish stir fry under category Aga Recipes. You may find some video clips related to this receipe below.monkfish stir fry350g monkfish or other firm white fish skinned and trimmed juice of 1 lemon 2 tbsp hot red pepper oil or a few shakes tabasco and 2 tbsp olive ail 1 tb
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moroccan style fresh fruit salad
| General Recipes
Cooking receipe to make moroccan style fresh fruit salad under category General Recipes. You may find some video clips related to this receipe below.moroccan style fresh fruit saladmoroccan2 apples2 pears2/3 cup orange juicetablespoon lemon juice2 bananas 2 tablespoons orange flower waterrind of 1 o
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Lemon Parmesan Linguine Recipe
| Pasta
Type: Lemon Parmesan Linguine Free Cooking Recipe - Pasta Not bad! Ingredients / Directions 3/4 pound linguine3/4 cup(s) whipping cream1 tablespoon butter3 tablespoons fresh lemon juice1 tablespoon grated lemon peel1/2 cup(s) parmesan cheese Cook pasta al dente and drainreserving 1/2
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Barmbrack (Irish Bread) Recipe
| Halloween
Type: Barmbrack (Irish Bread) Free Cooking Recipe - Halloween the best! Ingredients / Directions 2 packages active dry yeast1/2 cup(s) warm water1 cup(s) scalded lukewarm milk1/3 cup(s) granulated sugar1/4 cup(s) buttersoftened2 eggs2 teaspoons cinnamon1 teaspoon salt5 1/2 cup(s)s flo
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Cooking receipe to make risotto with zucchini flowers under category General Recipes. You may find some video clips related to this receipe below.
risotto with zucchini flowers
risotto con fiori di zucchini
italian
river cafe cook book
12 male zucchini flowers
6 small young zucchini
1L chicken stock
salt and freshly ground black pepper
150g butter at room temperature
2 tbspns olive oil
1 medium red onion peeled and very finely chopped
300g risotto rice
75ml extra dry white vermouth
175g parmesan freshly grated
1 handhul fresh basil leaves
Prepare the flowers by removing the stamens and spiky sepals.
Tear each flower vertically into 4 strands.
Brush to get rid of any dust or insects but do not wash.
Slice the zucchini into very fine discs as thin as the flower strands.
Heat the chicken stock and check for seasoning.
Melt 75g of the butter and all the oil in a large heavy bottom pan and gently fry the onion until soft about 15 to 20 minutes.
Add the rice and off the heat stir until the rice becomes totally coated this only takes a minute.
Return to the heat add 2 or so ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid.
Continue to add more stock as the previous addition is absorbed.
After about 20 minutes add first the zucchini slices and then the flower strands along with the last two or three ladlefuls of stock.
The zucchini should have a little bite; the flowers will disappear and the rice will have a creamy coating but will remain al dente.
Add the remaining butter in small pieces the vermouth parmesan and basil leaves being careful not to overstir.
This summer risotto with young zucchini and the male zuchini flowers is both delicate and beautiful.
Serves 6
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