Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

More details in my culinary books published by Amazon.com

Actually one of the best risotto for the seafood lovers

start making a “court buillon” or lobster broth as I described 2 weeks ago

however the court buillon is prepared with veggies and fish boiled in salty water

the fish has to cook just few minutes

let the lobster cool down, clean from its shell, put back the shell in the broth to boil more, in this way you extract all the fish taste; cut the flesh in dices

scallion, garlic, capers tomato juice are ingredients of this risotto

chop them, leave the salt on the capers, chop very small

put inside a pot with extra virgin olive oil and start to fry at moderate fire

as your “soffritto”fades…

…add the lobster flesh pieces

rise the fire and fry three minutes then drop the rice (half pound)

set the fire low and start to stir continuously for two minutes, then drop half glass of white wine

keep stirring and start to add the broth, the “court buillon” just half glass a time, stir and as the rice start to dry add more broth

we need a bit of tomato taste: drop half glass of tomato juice

stir well.

the salinity is well kept by the salt which was in the capers and in the broth

mean time we prepare the lobster to make the risotto very rich

cut in the middle the lobster

keep in mind that you still are cooking the rice don’t let it to stick to the pot also don’t make it too watery, care of it to get excellent result!

the open lobster

take from the head the sack containing sand and old food: this is the lobster stomach to discard

we will garnish the plate with the two half

here is the risotto perfectly cooked: al dente !!!

seat the lobster in one plate

the risotto is ready after 25-30 minutes

this is a regal dish buon appetite !!!

Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

More details in my culinary books published by Amazon.com

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Cooking Foods Italian Recipes – Langostine Broth (Court Buillon)

Cooking Foods Italian Recipes – Crostaceous Broth (Court Buillon)

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Fresh is better, I agree, however we can also use frozen products with excellent results.

This broth is useful to boil more crostaceous (lobster, langustine, prawn, shrimps, crab) and to prepare fish risottos and soups
Free the langustine meat fromthe shell (carapace)
Use all parts with the exception of the intestine and the stomach (which contain sand)
fill the pot with one gallon of fresh water
drop all the bones in to it
cut one onion in half
drop in the pot along with some garlic

you can add carrot, parsley and celery

I recommand one or two laurel leaves, too

Marine salt has to be added too

The salt quantity is upon the water you put in the pot; put a bit now and a bit later after boiling few minutes you will check the salinity

Coverr with a lid and boil with slow fire for at least 40 minutes

You can then boil other crostaceous in this broth

Depending on the size prawn can be ready in three-five minutes

 

Seven to ten minutes for half pound lobster

 

Yo can use the court buillon for many recipes involving fish and sea-foods

 

Risottos for example

Just care of the proper salt and to not overcook crostaceous

 

Cooking Foods Italian Recipes – Langostine Broth (Court Buillon)

Find more details in my books published by amazon.com

Cooking Foods Italian Recipes – Goat Sauce

Cooking Foods Italian Recipes – Goat Sauce

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Spices are important to prepare goat; here are sage, garlic, rosemary, thyme, oregano, onion and laurel
start chopping small the onion
also the rosemary very small put together the remaining spices only avoid the laurel which we will use intere chop very smallput the onion to fade in two spoons of extra virgin olive oil in a fry pan then add the remaining spices let fry one minute stirring then add the laurel  we have already prepared the goatcut in piecessized less than two inches we rise the fire high and put just a bunch of goat to fry nowturning upside down to broil all the sides of the meat; as this is done we make spaces to add morewe do in this way to give the meat fluids time enough to evaporate and the meat to broil if we wrongly put all the meat together we are going to boil the meat in its own fluids and this is not  goodagain we add a bit more no worries this will cook perfectly it is important each side of the pieces of meat are broiledi like to add some nuts I chop small with the knife you can add pine-cones or mushrooms, too as all the meat is broiled add two-three pinches of marine salt stir well, cook for two minutes then drop one glass of red wine cover with a lid reduce to low fire and cook five minutesopen and stir add a cup of tomato sauce stir and cook 8-10 minutes check the salinity keep cooking until the sauce become consistent you can use as main course or as pasta condiment

Cooking Foods Italian Recipes – Goat Sauce

More details in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

More details in my culinaty books published by Amazon.com

 

 

The monkfish is one of the tastier fish around. Its flavor match pretty well with pepper bells, either sweet or spicy-hot, the “friggitelli” are very sweet.

If you cannot find the “friggitelli” you can use pepper-bells instead and, if you like spicy food, I suggest to you to add one “jalapeno” or even half “habanero” to this recipe.

Remember that the pepper-bell taste have to harmonize with the monkfish taste and not to override it.

clean from the seeds and wash them with fresh water

cut in small pieces this is a fresh tale of monkfish
here the other side get the filets from the fish: you can use skin and bones to make a good fish brothcut transversally first then cut in dices (just a bit more than one inch) get some garlic if you like it cut in pieces put “friggitelli” and garlic to fry in two spoons of extra virgin olive oil fry two-three minutes then add a nut of butter as the butter melt drop the pieces of monkfish fry for four-five minutes (high fire)Add one glass of white wine (if you dont like alcohol add fish broth instead) cook five-six minutes to reduce the sauce drop two pinches of marine salt stir well and cook another four-five minutes its ready; you can serve as main course, as pasta or rice condiment or even cold on top of toasted bread as appetizer

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

More details in my culinaty books published by Amazon.com

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