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Spaghetti allo Scoglio

March 17, 2011 By: admin Category: Recipes 2 Comments →

Recipe: Spaghetti allo Scoglio

 

La Lanterna Recipe Picture

La Lanterna Recipe Picture

Summary: Spaghetti with king prawns , mussels, chilli & white wine

Ingredients

  • 300g King Prawns Deveined 200g Clean Mussels 12 Cherry Tomatoes chopped 1 Clove Crushed Garlic 1 Chopped Fresh Red Chilli 1 Handful Fresh Parsley 100ml Dry White Wine 1 Tablespoon Tomato puree 50 Mls Oilve Oil 4oog Dececco Spaghetti

Instructions

    1. Season the prawns with salt & pepper and put in a bowl with chopped cherry tomatoes, garlic,chilli, tomato puree & 30ml olive oil .

    2. Set aside to Marinade for 10 Minutes whilst cooking the spaghetti.

    3.Cook the spaghetti in plenty of boiling water with a pinch of Salt Following the cooking time on the packet until just al dente.

    4.Meanwhile heat a the rest of the olive oil in a large saute pan or wok and add the spring onions and cook until soft, not coloured.

    5. Add the mussels to the pan and saute quickly for 2 minutes add the white wine and put a lid on the pan for twoo minutes to allow the mussels to cook.

    6. Remove the lid discard any mussels that have not opened and add the prawn marinade and allow the prawns to cook for 2 to three minutes .

    7.Drain the pasta and add to the pan with the mussels & king prawns . 8. Toss through the pasta & the mixture season with salt & cracked black pepper add a little virgin olive oil & the chopped flat parlsey . 9. Allow the mixture to coat the spaghetti well on a reduced heat

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Grilled Italian sausage & mushroom risotto

February 28, 2011 By: admin Category: Recipes No Comments →

Recipe: Grilled Italian sausage & mushroom risotto

Italian Risotto

Summary: A delicious recipe for Italian Sausage and Mushroom risotto

Ingredients

  • Vegetable Stock Tuscan Italian Sausage Arborio Rice Dry White Wine Dried Porcini Mushrooms Grated Parmiggiano Reggiano Butter Garlic Clove

Instructions

Cook 1 whole onion and 1 small clove of crushed garlic until golden in vegetable oil with a small knob of butter. Add 250g of good quality Arborio rice and stir continuously for 1 minute until the grains are shiny.

Turn up the heat and add 175ml of dry white wine and allow to bubble until it is fully absorbed. Following this then add a little at a time of 1.5l of prepared vegetable stock being careful not to add too much at any one time. The rice should be ready in approximately 18 minutes of slow cooking,

Separately soak 80g of dry porcini mushrooms in luke warm water to soften, these can be chopped along with some button mushrooms  &  added to the risotto along with a little of the liquid from the mushrooms for flavour after 15 minutes of cooking so as to finish cooking in the risotto.

Separately slice open and grill 400g of Tuscan Italian sausage for 5 minutes each side then leave to rest for 3 minutes.

When the rice is cooked remove pot from the stove, add in 30 g of butter along with 40 g of grated parmiggiano reggiano, fold together & do not return the stove, serve & garnish with Grilled Tuscan sausage.

Cooking time (duration): 40

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe courtesy of La Lanterna Glasgow