The inspiration for making this dish (as always) is that we recently visited our favorite fisherman store not far from Jaffa port. They have huge variety of fresh fish and seafood. The mussels were so fresh, that even after spending a couple of days in a refrigerator they were still in a top shape and almost all “opened up” when being cooked.
It is absolutely crucial to use fresh seafood for this risotto. Don’t even bother trying this with frozen or pre-cooked ones.
(For 6-7 portions)
A pinch of Saffron “threads”
1.5 liter of fish stock
300 ml. of dry white wine
0.5 kg. shripms
1 kg. mussels
6 small calamari
75 gr. butter
1 onion finely chopped
500 gr. of large round risotto rice
Parsley for serving
The season for mango is almost over. I saw my favorite cultivar, called Maya at the market, and took some fruits without even thinking what to do with them. I am not sure if everywhere in the world people actually distinguish between various Mango cultivars, but in our country we have, at least, 4-5 clearly distinguishable cultivars of Mango available during the season. The fruits of this specific cultivar are relatively small (like a large pear), with a very thin skin and very fruity, sweet and juicy pulp. The uniqueness of this cultivar is that the pulp isn’t fibrous like in many others, therefore making it very suitable for salads and desserts.
We bought some steaks today and I was looking for a light side-dish. Mangoes came very handy….
1 medium-sized cucumber
1 small chili pepper (6-7 centimeters-long)
Cilantro and Mint – 2 table spoons of chopped leaves of each
1 branch of Basil
1 tbsp. of vegetable oil, odorless
1/2 tsp. of balsamic vinegar
Juice of half a lemon, or, even better, lime
I saw the idea a long time ago in some magazine, and then the Broccoli season has “arrived” and I’ve remembered it and made it. The dish is so successful, that I ended up repeating it multiple times since.
1 flower head of broccoli
1/4 glass bread crumbs (I use the “golden” ones, usually used for schnitzels)
1 garlic clove
2 tbsp. of grated hard cheese, preferably Parmigiano or Grana Padano, but could also be Kashkaval or Pecorino
1 tsp. sesame seeds
1 tbsp. of olive oil