400 g rice
4 cuttlefish medium / large
2 tablespoons of tomato puree
1 medium onion
1 hot pepper (or chili powder)
1 clove of garlic
extra virgin olive oil
1 glass of dry white wine
- This course is: Primo
- Difficult to prepare: FACILE
- is a typical course made in: VENETO
- You should drink:
- The time to prepare this course is: , and cooking time is:
The risotto with cuttlefish is a dish of traditional Italian cuisine and especially of the Veneto, especially in the coastal zone where it is called "Risoto de sepe."
To prepare it you must start with cleaning the cuttlefish, take off the skin, beak, eyes and the central bone (in case you had a fishmonger of confidence ... it is better to ask him the courtesy to clean them!).
Open them in half and clean them, then wash them well under running water. Once cleaned they must be cut into strips of varying sizes (depending on your taste if you want to have most consistent pieces or a whole more homogeneous preparation with rice). Once you cut the cuttlefish in a large saucepan fry the finely chopped onion quarter with two tablespoons of olive oil and a clove of garlic peeled.
Add to the fried cuttlefish, a hot chili pepper (or chili powder) and a pinch of salt. Cover with a lid and cook on high heat for 3 minutes. Turn off and set them aside covered. In another large saucepan put three tablespoons of olive oil and the chopped shallot, wither and add the rice and toast it over high heat, then add a cup of dry white wine and once it is completely evaporated, add the cuttlefish and their sauce, two tablespoons of tomato sauce and lots of hot water as it will be necessary to finish cooking the rice, adding as it will be absorbed.
It will take approximately 20 minutes to complete the cooking. Once the rice is cooked to the right point, stop, taste and adjust the salt in the case, add a pinch of chopped parsley and serve very hot.
I tell you this recipe
The Oryza sativa L. is the rice plant, of which we eat and appreciate the caryopsis. Today, the "paddy of Europe" is Italy and the primacy is not only on the quantity produced but also the valuable varieties which are cultivated. The main Italian regions who are dedicated to the cultivation of rice Piedmont, Lombardy and Veneto, Sardinia also mention where it is cultivated mainly in the valley of the Tirso. the first documented evidence of rice cultivation in Italy dates back to 1475, right in the three northern regions mentioned above. Veneto It is grown mainly in the Vialone, here introduced in 1937.
A portion of risotto with cuttlefish (cuttlefish rice de) provides about 320 kcal. The energy is about 17% from protein, 23% from fat and 61% from carbohydrates. It 'a good source for the daily requirement of phosphorus, zinc, copper, selenium, vitamins B1, B6, B12, and vitamin E.
words to remember
Rice, risotto, risotto with cuttlefish, squid, Veneto, rice de cuttlefish, cuttlefish, Italian culinary tradition
eBook Free - ti racconto una ricetta di Sezze
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