Hail clams, prawns, mus­sels and scal­lops

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Seafood risotto

SERVES 6

◗ IN­GRE­DI­ENTS: Pesca­tore Sauce ◗ 18 von­gole (clams) ◗ 18 mus­sels ◗ 60ml ex­tra vir­gin olive oil ◗ 1 gar­lic clove ◗ 1 chilli, finely chopped, to taste ◗ 12 large or 16-20 small prawns ◗ 12 scal­lops ◗ 20ml white wine ◗ 150ml fish stock ◗ 50ml Napoli sauce ◗ 10 basil leaves ◗ salt and pep­per, to taste

Risotto – ◗ 50ml ex­tra vir­gin olive oil ◗ 1 onion, diced ◗ Carnaroli rice ◗ 150ml white wine ◗ 1 litre fish stock ◗ 1 tbs un­salted but­ter ◗ 1 hand­ful flat-leaf pars­ley

◗ METHOD: Place the von­gole in salted wa­ter for 1 hour to clean. To make the pesca­tore sauce, in a pan add the ex­tra vir­gin olive oil, gar­lic and chilli.

Cook un­til the gar­lic be­gins to brown, then add the prawns and scal­lops. Cook for about 2 min­utes, then add the mus­sels and von­gole. Add the basil. Cover with a lid to steam. Re­move the lid and glaze with the white wine. Add fish stock and sim­mer 300g for about 3 min­utes, add a touch of Napoli sauce. Set aside un­til the rice is ready.

To make the risotto, add the ex­tra vir­gin olive oil to a small pot over medium heat. Saute the diced onion un­til trans­par­ent.

Add the Carnaroli rice and cook over low heat. Once the rice is toasted, add the white wine and wait un­til wine is fully evap­o­rated. Once the wine has evap­o­rated, add a third of the fish stock and stir un­til ab­sorbed.

Re­peat this un­til all fish stock has been used. Add all the pesca­tore sauce and cook un­til a creamy con­sis­tency, add re­main­ing fish stock and stir gen­tly on a medium heat con­sis­tently. Once the stock has re­duced to a creamy con­sis­tency take the pot off the heat and add the but­ter and pars­ley and stir fast un­til the but­ter dis­solves.

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