Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

Let’s go to prepare risotto with our “sea-crickets”: a mediterranean shellfish reminding us a small funny lobster: the taste is one of the most delicate fish of the Oceans

 

 

 

 

It is extremely important to get only fresh shellfish, or even frozen, the flesh must be firm and transparent/gray colored;

NEVER cook or eat shellfish which have bad smell or took a greenish/blue color: they can poison you.

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

Set to boil some water (two cups only) with a pinch of marine salt

 

 

 

 

 

 

 

 

 

 

We are going to boil no more than three minutes these delicate shellfish (one pound/500 grams).

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

 

With a colander drip the water in to a bowl and keep it apart: actually the water becomes shellfish broth and we will add it to the risotto later.

Use the scissors to open the shell to extract the flesh: do two longitudinal cuts in the tender sides of the fins.

 

 

 

 

 

 

 

 

Extract all the flesh.

 

 

 

 

 

 

 

 

 

If needed help yourself with a knife.

 

 

 

 

 

 

 

 

 

 

The water is now shellfish broth and we will add to the risotto later.

 

 

 

 

 

 

 

 

 

 

We collect all the flesh in a plate.

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

We wash a bunch of salt capers.

 

 

 

 

 

 

 

 

 

 

Capers and pine-cones in same quantity are part of the ingredients.

 

 

 

 

 

 

 

 

 

 

Extra virgin olive oil (half glass) is set in to a pot to warm-up.

 

 

 

 

 

 

 

 

 

 

 

We chop only the capers.

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

We add one spoon of garlic & parsley mix (please refer to category “preparations”)

 

 

 

 

 

 

 

 

 

do not let the parsley to burn: as it start to fry add the pine-cones and the capers.

 

 

 

 

 

 

 

 

 

 

 

Also the sea-cricket flesh is added without wait, stir and mix everything well, cook no more than two minutes.

 

 

 

 

 

 

 

 

 

 

add the rice (here is the carnaroli type) one pound/500 grams.

 

 

 

 

 

 

 

 

 

 

Now you must stir until the end: it takes approximately 30 minutes…

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

 

In order to cook properly the rice we will add the shellfish broth.

 

 

 

 

 

 

 

 

 

We add it , in small quantities a time.

 

 

 

 

 

 

 

 

 

 

The risotto should be cooked always wet; be careful to not add in too much broth or it becomes minestra and you lost the point, this is the reason why you add a small quantity, stir until the rice absorbed the broth, add another small quantity of broth and so on.

 

 

 

 

 

 

 

 

 

Keep stirring for all the process.

 

 

 

 

 

 

 

 

 

 

Add more broth when the rice dry.

 

Please remind you to check the salinity: add more salt if needed.

Your sea-cricket risotto will be ready in 30 minutes.

 

 

 

 

 

 

This is a simple and delicate dish, please do not add cheese on top (it’s a pity).

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Seafood – Seafood “Sea Crickets” Risotto “Cicale di Mare”- Aldentekitchen

 

 

 

 

 

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