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| Greek
Type: Egg and Lemon Lamb Soup Free Cooking Recipe - Greek Amazing! Ingredients / Directions Directions: * 1 lambs'' head or 1 kg lamb''s shouldercut into pieces * 3 potatoespeeled * white pepper * 60 gr. rice * salt * 4 carrots * 1 stick celerysliced * 2 onions
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| Appetizers
Type: Crab Stuffed Mushrooms Free Cooking Recipe - Appetizers Amazing! Ingredients / Directions 20 large mushroomsstemmed 3 tbsp Italian dressing to taste 8 ounces Crabmeatwell picked 3/4 cup(s) bread crumbs 2 eggsbeaten 1/4 cup(s) mayonnaise 1/4 cup(s) minced onion 1 teaspoon lemon j
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| Dessert
Type: Cherry Pie with Brandy Free Cooking Recipe - Dessert Try this one! Ingredients / Directions 1 24-oz. can cherry pie filling1/4 cup(s) brandycognac or rumVanilla ice-cream In a large skilletheat the cherry pie filling over a low flame until it is warmed through. Take the skillett
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| Drink Master
Cooking receipe to make Hot Gin Toddy under category Drink Master. You may find some video clips related to this receipe below. 1 cube Sugar Boiling Water 2 oz GinPut sugar into punch cup and fill 2/3 full with boiling water. Add gin. Stir and decorate with a slice o
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Cooking receipe to make venetian black squid risotto under category General Recipes. You may find some video clips related to this receipe below.
venetian black squid risotto
Risotto nero
mediterranean
800g large squid
2 tbsps olive oil
2 medium onion slilced
1 glass dry white wine
salt and freshly ground black pepper
for the risotto
450g arborio or vialone nano rice
4 shallots thinly sliced
4 spring onion thickly sliced
2 tbspns olive oil
1 glass dry white wine
1.3L fish stock
3 tbspns chopped fresh dill
First prepare the squid by pulling heads away from bodies.
Slice the bodies open and empty them of all the innards.
Dislodge and set aside the small elongated ink sacs (they look silver).
Slice off and discard the upper part of each head keeping the tentacles with a thin collar like stripe on top.
Rinse thoroughly and drain.
Slice everything in long thin strips.
Heat the oil in a medium saucepan and saute the onions until they start to turn light golden.
Add the prepared squid strips turn up the heat and saute for about 10 minutes turni!lg continuously until all the liquid evapourates and the squid starts to stick.
Add the wine with an equal quantity of water and season.
Cover and cook gently for 15 20 minutes until the squid is tender.
Add the ink sacs and cook for 5 more minutes.
For the risotto you need a large wide based saucepan or saute pan.
Fry the shallots and spring onions in the olive oil until they glisten.
Add the rice gradually and stir over a gentle heat until it is coated in the oil.
Add the wine and when it is all absorbed start adding the hot fish stock gradually a ladleful at a time stirring until it is absorbed.
After half an hour add the squid and more seasoning and mix well.
Continue adding the fish stock.
About 5 minutes later start tasting grains of rice.
You may not need all the stock as the rice must be caught at the precise moment when it is tender but its middle still feels a little hard.
It must not be overcooked as it becomes like a sticky ball.
Remove the pan from the heat mix in the fresh herbs and serve immediately.
The black squid risoffo is a landmark of Venetian cuisine and the addition of the ink makes the risotto quite sweet. If you dont like it black however discard the ink sacs. The squid casserole should be prepared in advance. The rice takes about 3540 minutes and it can be cooked while people are having their first course. It must then be consumed immediately. An absolute must for its taste is the fish stock which can be made from bones and heads.
Serves 6
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