Risotto with carrots in a spicy tomato sauce

Dear readers …

here another easy dish to make for instance once, like in my case this evening, you find yourself with an almost empty fridge!

I already posted a risotto with carrots https://food4wine.wordpress.com/2015/05/25/carrots-and-to…-sauce-risotto, but here I’ve made it in a very different, and if you want quicker way!

I’ve started from the basis: one onion to be cut in small pieces and a few carrots. You will need also one can of tomato sauce, some cherry tomatoes, chili in powder and some rice.

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In a  sauce pan stirr the onion with some garlic and extra virgin olive oil.

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In another sauce pan just boil some rice (any kind, the one you prefer: I have chosen the Jasmine variety).

Add the carrots cut in small pieces to the onions.

Stirr.

Add the tomato sauce and some water not to burn everything.

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Cook for a little while going on stirring not to stick it.

Add also some fresh cherry tomatoes cut in halves.

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Go on stirring. The tomato sauce has to evaporate a bit.

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At this point add the rice with its residual water if it is not too much. If you like it you could even put on the side some rice water to drink. It is depurative and also calming for stomach disorders and acidity!

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Go on stirring well. And let evaporate the excess of water.

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Add some chili in powder and go on stirring.

And that’s it …

Garnish with extra virgin olive oil and some black pepper.

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And enjoy !!!!

It is simple but it is really tasty!

And if you manage to keep the carrots a bit crunchy it is even better!

Thanks again and see you next post …

 

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Califlower cous cous with anchovies

Dear readers …

today an easy dish.

Cous cous with califlower and anchovies.

Let’s start cooking the califlower:

Remove the big leaves and the hardest trunk. Cut the califlower in big pieces and cook it in boiling water (put it in the water only once it is boiling).

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In a sauce pan stirr one golden onion, cut in small pieces, with some garlic and extra virgin olive oil.

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The califlower is done when it will be softer if we plunge a fork in it. So that it will be easier as well to mince it in smaller pieces.

Once the onions start to shrink, add the califlower in the sauce pan.

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Stirr well because it doesn’t have to burn!

Once it is more melted add some cous cous, goig on stirring and adding also some water not to let it burn, but letting it cook.

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Add also some anchovies cut in small pieces.

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Let the cous cous cook properly (the tiny “balls” have to grow in volume and get soft!). Even the califlower will become more melted. It is very important in this sense the texture of the califlower: when you boil it, it doesn’t have to be over cooked. It has to remain a bit firm, even if softer than raw of course, so that later in the sauce pan it becomes just perfect! To be sure just taste it from time to time if you wish, even while it is boiling if for you the fork test is not convincing!

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Go on stirring till it everything will be well mixed and cooked. And that’s it!

For the decoration, and not only for that, you could add some ginger powder. And of course extra virgin olive oil.

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What is left, juststore it in a small glass container in the fridge.

The day after remove the cous cous from the fridge: it will have taken the shape of the container!

You could serve it as it is, even cold. Delicious!

I have just added two leaves of sage, and some pepper!

Enjoy!!!

And thanks again for reading me …

See you next!

Take care …

Castagnaccio cake, my way …

Castagnaccio my way!

Well if you browse in the net there are so many recipes of the famous so called Castagnaccio, which is actually just a very simple chestnut flour dessert.

Traditionally is not “sweet” because the flour is already very tasty.

And traditionally there is also some extra virgin olive oil added before baking it.

The traditional recipe would need pine nuts, but I didn’t have at home so I just used a few walnuts.

It is an absolutely easy dessert and so quick! Just 40 minutes in the oven at 180°C.

So what do we need to do?

Ingredients: chestnut flour, water, dried raisins, pine nuts (here walnuts), rosmery.

In a bowl mix 250 g of flour with around half a litre of water.

It should become a liquid mix. So stirr and add the water little by little.

On one side just pour and keep for a few minutes the raisins in some warm water to soften them. Then add them to the flour.

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Prepare the baking-pan with some paper not to stick the cake once cooked. A glass one is fine or even in metal.

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Pour the liquid in the baking-pan. (the level of the liquid should be less than two centimetres high so that once cooked it will be around one centimetre) Add some pieces of walnuts and the rosmery topping.

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Put the baking-pan in the oven already switched on and cook at around 180° C for minimum half an hour, even fourty minutes.

Try with the stick to see if it is still liquid in the middle. It should remain soft anyway.

And enjoy!

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It is amazing even cold, so later just store it in your fridge and enjoy it fresh!

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Cream topping if you like. Me I am not a real cream fan.

And thanks again to be here! I am writing for you all …

See you soon …

Thanks …

Barbara

 

Brown rice risotto with courgette and eggs

Dear readers,

back here again … in a grey day here in Florence …

Today another simple recipe. Quite quick to make: brown rice risotto with courgette and eggs.

Let’s start with boiling the brown rice, not too much water because we ideally would like it all to evaporate in the end, or almost all of it.

While the rice is cooking, in a sauce pan just stirr in some extra virgin olive oil one red onion cut in small pieces (if you wish also with some pieces of garlic).

Once the onion starts to cook add some courgettes cut in small pieces (or cubes if you prefer).

Once the courgettes start to become soft enough (just no more crunchy), add the rice previously cooked, with its residual water (if there is any). And stirr. Lower the flame if necessary.

Let all the ingredients melt well together and get drier.

At this point pour one egg first stirred.

Stirr well to let the egg cook and become a liaison for the whole dish.

And that’s it!

If you wish to add spices like ginger in powder or pepper … but even just some extra virgin olive oil could be enough.

Enjoy!

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And thanks again for reading me …

See you next …