Seppie Con Sedano E Noci Cuttlefish With Celery And Walnuts Recipes

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DITALONI CON RICOTTA E NOCI (DITALONI WITH RICOTTA AND NUTS)



Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts) image

Provided by Food Network

Number Of Ingredients 10

1 pound homemade Ricotta cheese, recipe follows
Salt, to taste
1 pound ditaloni or tubetti
Freshly ground pepper, to taste
1/4 cup roasted and ground blanched almonds
1/4 cup ground blanched pistachios
4 quarts whole cow's milk
2 cups goat's milk
2 cups heavy cream (preferably not ultra-pasteurized)
5 tablespoons fresh lemon juice

Steps:

  • Pass the Ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the Ricotta until well blended. Toss the pasta and Ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle the top of his serving alternatively, toss the nuts with the pasta, then serve.
  • Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.

ALBACORE TUNA WITH CELERY AND WALNUTS



Albacore Tuna with Celery and Walnuts image

Provided by Geoffrey Zakarian

Time 10m

Yield 12 crackers

Number Of Ingredients 11

4 ounces premium tuna, such as Ortiz, drained
2 tablespoons chopped capers
2 tablespoons very finely diced celery
2 tablespoons chopped toasted walnuts
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 teaspoon finely minced nicoise olives
1 teaspoon finely minced fresh parsley
1/2 teaspoon lemon juice
Kosher salt and freshly cracked black pepper
12 butter crackers, such as Ritz

Steps:

  • Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve.
  • From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

Nutrition Facts : Calories 149 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 9 milligrams, Sodium 483 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 9 grams, Sugar 1 grams

BLACK RISOTTO CON SEPPIOLINI (RISOTTO WITH SMALL CUTTLEFISH)



Black Risotto con Seppiolini (Risotto with Small Cuttlefish) image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 9

1/3 cup olive oil
1 small onion, chopped
1 clove garlic
17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved
Salt and pepper, to taste
1 cup dry white wine
3 cups fish stock
1 1/3 cups vialone nanno rice
2 tablespoons unsalted butter

Steps:

  • Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini.

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