rice – en.Kung-Food

This fishermen’s rice recalls the twin fishing traditions of Alicante: the fat white tuna caught with the net trapping system of the almadraba, and the red prawns brought into Santa Pola. This Spanish rice with fresh tuna and prawns recipe comes from Francisco Henarejos, head chef at the Delfin restaurant for 30 years, who explains that the first brief sautéing of the rice leaves the grains firmer than the Valencian paella. Rice with fresh tuna and prawns it’s a really classy dish and a great idea if you are looking for a fancy meal or a romoantic dinner with your partner. This Spanish dish is also quite easy to prepare so it’s not too complicated or messy. Served really warm with a nice glass of firm white wine it’s truly the end of the world!
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Rich tomato sauce, gooey cheese, yummy mozzarella: eggplant and rice Parmigiana has them all. I recently came across this recipe from Lidia Bastianich, one of my favorite chefs, and was particularly attracted to it because it contains eggplant but it’s not fried, which eggplant usually is. And it’s elegant in its simplicity – rice, tomatoes, eggplant, cheese – but can be fancied up by adding mild or hot Italian sausage. And it can feed a bunch of hungry people if you double the recipe for a 9×13″ pan. Served with a green side salad, eggplant and rice Parmigiana makes a complete and very satisfying meal even though it’s vegetarian. And if that’s not enough, it makes great leftovers the next day. I could hardly wait to make it. The only thing that kind of surprised me was the absence of garlic and red pepper flakes, which are absolute Italian classics that Lidia almost always uses. Still, this is an amazing recipe and a must try!
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Side dishes can often be boring and plain. And if your house is anything like mine, they are often the same side dishes over and over again. Side dishes are where I definitely lack creativity. This cheesy baked rice recipe I am sharing today is not exactly super creative, but it is simple and delicious. This is one of those side dishes that I can serve my family over and over again and they won’t get tired of it. Like I said, it is simple and delicious but also budget friendly. I love the fact that cheesy baked rice is not only quick and easy to make, it is also very versatile. I can serve it with roast, with pork, with eggs for more of a breakfast for dinner, or even as a main dish with a little bacon or sausage added. It is also a great way to use up leftover rice. This is one of those recipes that I think you find yourself turning to over and over again.
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One of the best Sicilian delights are called “arancini,” which means “little oranges” (also called “suppli”). I often see arancini on menus in Italian restaurants around the world, and they are usually called Sicilian rice balls. Arancini are made by forming plain risotto into either conical, or round shapes, with mozzarella in the center. Alternatively, mozzarella, peas and tomato sauce are hidden in the middle of other types of arancini. However, all of them are dipped in flour, egg and breadcrumbs and deep fried…can you just picture that? Here, I’ll help you… These are sold as snack foods at pizza shops, bars and similar places in Sicily, and in Southern Italy and they may have “travelled” throughout Italy now, but I never saw them anywhere in the northern part of the country. Don’t be intimidated by these delectable treats as they are quite easy to make, as long as the rice is made properly. Don’t try to use regular rice, or boiled or steamed rice as it will not stay together when you try to form a ball or cone (I learned this the hard way). You will be rewarded for your efforts, believe me.
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Porcini mushroom risotto is a classic Italian rice dish made with rice and hot stock with several different ingredients, including porcini, of course. Risotto is particularly popular in Northern Italy because that area is suitable for cultivation of rice. The best risotto should be creamy, rich, and with a just right consistency (enough cooked, but not mushy). Normally, people cook risotto with special short-grain rice which contains a lot of starch and can absorb enough liquid. Those varieties include: arborio, vialone nano, carnaroli, and so on. Porcini are one of my favorite ingredients especially for risotto because they have a unique woody flavor and aroma – though I love all mushrooms. It is easier to find dried porcini rather than fresh ones, if you are going to prepare a nice porcini mushroom risotto. If so, you can use not only the mushroom but also the soaking water as stock for your cooking. There is nothing to throw away. Cool, isn’t it? So let’s see how to make a lovely porcini mushroom risotto.
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