Baked mussels and scampi risotto for Palagiaccio


It started on stop fishing organic in the upper Adriatic.
From today, for six weeks the Rimini fishing boats will stop to let the sea and its creatures rest, it is time for the fish to reproduce and in this way we are trying to help the repopulation of a sea which unfortunately is less and less full of fish.

Last week I went to the fishmonger's, just to complete the recipe project I had thought up for the Palagiaccio contest. Armed with the best intentions, I looked for those fish and shellfish admitted to the contest and available in the Adriatic at this time.

For the appetizer I oriented myself on the mussels local, raised a few kilometers from Rimini, this year they are not very large but there is no question about the flavor. I paired them with Mugello blue recalling the more classic baked mussels that are prepared by the family.

The risotto instead matches the scampsa little smaller than classic scampi, combined with Grand Mugello. To prepare this dish I made a bisque with the shells and heads of the crustaceans, stirring in the cheese at the end. Passed with flying colors!

Baked mussels with Blu Mugello

(for 4 people)
500 g of mussels
1 clove of garlic
extra virgin olive oil to taste
1 white onion
500 g of tomato puree
pepe q.b.
100 g of Blu Mugello

Carefully clean the mussels under running water.
Take a large enough pan, fry the garlic in a little oil and add the mussels, closing the lid and raising the heat. Cook for a few minutes, just long enough for the shellfish to open.
Turn off the heat and leave to cool, then open the mussels, remove the mollusc and set it aside together with the water that is released during cooking.
Choose the most beautiful valves and place them on a baking tray.
Separately, prepare a simple tomato sauce by frying the finely chopped onion in oil. Add the puree, pepper and simmer gently for half an hour, adding a little of the mussel water halfway through cooking.
In the meantime, combine 2 molluscs inside each valve, cut the Blu Mugello into cubes and turn the oven on to 180°C.
At this point, add a teaspoon of tomato sauce and a cube of Mugello blue to each valve.
Place in the oven and leave to cook for 10 minutes in the upper part of the oven. Remove from the oven and serve while still hot.

Scampi risotto with Gran Mugello

(for 4 people)
500 g of fresh small scampi
1 tablespoon butter
1 onion
5-6 cherry tomatoes
1 sprig of parsley
1/2 glass of white wine (I Rebola)
Extra virgin olive oil

1 shallot
320 g of Carnaroli rice
140 g of Gran Mugello + a little for garnish
Pepe q.b.

First let's prepare a bisque.
Shell the scampi, keeping the heads and shells aside and placing the rest on a plate to put back in the refrigerator.
In a saucepan, brown the onion, the tomatoes cut into four parts and the parsley in the butter.
Add the heads and shells of the scampi.
Brown everything very well for a few minutes, crushing the heads with a spoon.
Pour in the white wine, once it has evaporated, add some hot water until the other ingredients are completely covered (about 1 litre).
Season with salt and pepper and leave to simmer on low heat for about an hour, covering the pan with a lid.
Once you have obtained the bisque, pass everything through a food mill and then through a sieve to obtain a thick and smooth liquid.

Pour a little oil into a saucepan and stew the previously chopped shallot.
Add the rice and toast it, then add a couple of ladles of bisque.
Bring to cooking by adding the bisque alternating with a few ladles of lightly salted boiling water.
When there are five minutes left of cooking, add the scampi tails that you have kept aside, cut into small pieces except for about ten which you will leave whole.
Turn off the heat and mix the risotto with the grated Gran Mugello.
Serve and finish the dish with a grating of pepper and Gran Mugello flakes.

With this seafood menu, consisting of a starter and first course, I am participating in the Fattorie del Palagiaccio's Milk to Eat 3.0 competition.


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