Octopus to the italbutter
Doses for
4 people
1 kg of octopus
500 gr of potatoes
1 carrot
1 celery coast
1/2 onion
parsley
sweet paprika
salt
extravirgin olive oil
125 gr Burro italbutter
method
In a saucepan filled with water, add the salt, the celery, the carrot and the half onion.
Dip the octopus and cook for 1 hour from boiling, check the cooking by inserting it with a fork, it must be very tender.
Lift the octopus from the pot, keeping the cooking water, and let it cool.
In the same water cook the potatoes peel and cut into slices.
When the octopus has cooled, cut it into chunks.
in a pan add the 4 walnuts italbatter butter and make a few drops and add a pinch of parsley, paprika and pepper, sauté in a pan for a few minutes, remove from the heat and prepare to add
Now arrange the potatoes on the serving dish, add the octopus, the chopped parsley, a drizzle of oil and the paprika.
Your Italbutter octopus is ready to be brought to the table.
Risotto alla masaniello
ngredients for 4 people:
350 gr rice
16 scallops
90 gr oil
4 shallots
4 cloves of garlic
1 lt cartoon (or vegetable broth)
1 glass of white wine
mint
Salt and Pepper To Taste.
125gr italbutter butter
Method
Remove the scallops from the shell, set aside 4 for the seal and coarsely chop the remaining ones.
Season the scallops (both the chopped ones and the whole ones) with a little olive oil and a clove of garlic in slices, cover with a film and leave to marinate in the fridge for 1 hour.
In a pan heat about 2 nuts of butter, once hot add the scallops with their marinade and sauté for 3-4 minutes.
Once the scallops are cooked, remove them from the pan and keep them aside in the heat.
In the same pan add the oil with the cloves of garlic divided in half and the finely chopped shallots.
Cook over medium heat for the first 2 minutes, turning often, after which add a little water, a pinch of salt and continue to cook on a gentle flame until the shallot has become translucent.
At this point toast the rice over medium heat with butter and a clove of garlic for about 3 minutes, remove the garlic, raise the flame again and add the white wine let evaporate with the process finished and add enough broth to
Cook for 10 minutes on a moderate flame, stirring frequently in order to release the starch to the rice (useful for the creaminess) and adding a little 'hot stock at a time as the rice will tend to dry.
After 10 minutes, add the scallops to the risotto (except the whole scallops) and the remaining Continue cooking for another 5 minutes, always adding a little broth when necessary.
When cooked,
* Serve on previously heated plates, garnish each dish with a scallop, and chopped parsley **. A minced pepper to taste.
* This precaution is necessary to prevent the rice from tingling excessively within a few minutes.
enjoy your meal
enjoy your meal
Salmone del golfo exclusive
Ingredients: x 4 people
4 slices or fillets of fresh salmon
2 lemon for lemon juice
4 x125g exclusive italbutter butter at room temperature
chopped parsley and chives q.b.
Salt and Pepper To Taste
Preparation
Take your sliced salmon wash it well and dry it from all the water.
Chop the parsley and chives; add them to the butter in a bowl.
Add salt and pepper and work with a spoon until a homogeneous mixture is obtained.
Put the salmon in the marinade and leave it to marinate for about 30 minutes.
Cook the salmon slices on both sides on a hot plate or non-stick pan until they are golden brown. To turn them, use a shovel, so you will avoid breaking them.
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Add lemon juice when the salmon is still hot. Spread the dishes and serve.
Sbriciolona
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For the base 300 g of flour 100 g of sugar 100 g of Italbutter cold butter 1 egg 1 sachet of baking powder For the stuffing 500 g of ricotta 150 g of sugar 100 g of dark chocolate icing sugar q.b. |
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Preparation
In a bowl we prepare the flour, the sugar, the italbutter butter, the egg, the yeast and we start to knead the ingredients: we do not have to make a short pastry, but leave the mixture to crumbs
In another bowl, work the ricotta with sugar until you have a creamy mixture
add the scaled chocolate and mix
We butter a 24cm or 26cm pan and pour 2/3 of the previously prepared mixture
Uniamo il composto di ricotta e cioccolato e livelliamolo per bene
Cover with the remaining dough and bake in static oven at 180 degrees for 40 minutes. When the surface is golden, your cake will be ready. Once cooled, sprinkle the icing surface and serve
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