Appetising fare

Appetising fare
Creamed Seafood Carnaroli Rice

Bold without being heavy, and satisfying without being too rich, Italian cuisine is a palette of flavours



By Recipes by: Paolo Cappuccio, Catering Consultant, Parmigiana, Sofitel Abu Dhabi Corniche

Published: Thu 12 Dec 2019, 11:00 PM

Last updated: Fri 13 Dec 2019, 1:00 AM

Creamed Seafood Carnaroli Rice
Prep time: 30 mins
Serves: 4

Ingredients
240gm carnaroli rice
80gm fresh concentrated tomato
30ml extra virgin olive oil
20gm parmigiano reggiano
100gm clams
80gm cooked octopus
3gm garlic
4gm fresh basil
2.5 cups vegetable broth
2gm salt
2gm pepper

Method
Brown the clams with garlic and basil and open them. Preserve the sauce. Toast the rice, sprinkle with boiling vegetable broth and tomato and cook for 14 minutes. Turn off flame and stir in the cheese, olive oil and the clam sauce. Serve garnished with octopus, clams and fresh basil.

Cream of Green Asparagus Soup
Prep time: 20 mins
Serves: 4

Ingredients
8 shrimp prawns
500gm green asparagus
40mlm extra virgin olive oil
30gm onion
3gm fresh thyme
50gm potatoes
6.5tbsp vegetable broth
200gm mushrooms,  chopped
4gm salt
A pinch of aromatic pepper

Method
Wash and peel the asparagus. Keep the tips aside. Chop the onion and sauté in oil, along with chopped potatoes, asparagus stalks, thyme salt and pepper. Add the broth and cook for 5 minutes. Bend well and strain.
Blanch the asparagus tips and the prawns. Sauté the mushrooms. Garnish the soup with asparagus tips, prawns and the mushrooms. Serve hot.

Burrata Stuffed Pasta Ravioli
Prep time: 40 mins
Serves: 4

Ingredients
For the ravioli pasta
350gm semolina
150gm flour
300gm yolk
50ml water
15ml extra virgin olive oil
For the stuffing
150gm burrata
20gm parmesan
Salt and pepper to taste
30ml extra virgin olive oil
For the basil pesto
100gm fresh basil
50gm grated parmesan
20gm pine nuts
2tbsp extra virgin olive oil
For garnish
4 squids

Method
For the stuffing: Mix all the ingredients well.
For the pasta: Mix all ingredients and let stand for four hours, then spread it finely. Cut into squares, stuff with the filling and seal them well.
Cook the ravioli in boiling water for two minutes and drain.
For the basil pesto: Blanch the basil, cool in water and ice. Blend this well with all the ingredients until it becomes creamy.
For the garnish: Cut the squid and blanch it quickly in the pan.
To serve: Spread the ravioli on a serving plate with the squid and serve with basil pesto and extra virgin oil.

Cream of Green Asparagus Soup
Cream of Green Asparagus Soup
Burrata Stuffed Pasta Ravioli
Burrata Stuffed Pasta Ravioli

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