Back in 2003 in the television programming of Localia was a fun cooking show by a young chef who is now known through the world. England was not exactly famous for its cuisine. We've all had someone you know who has gone to study or work in London and has had to taper bring from home. Jamie Oliver, which is the name of the cook, through its programs not only unveiled other English cuisine, but he taught his peers that there is a world beyond the sandwich and meatloaf. There is a Michelin-starred chef. His culinary education is limited to a few Mediterranean countries including Spain is not. It does not matter because it's a media guy still learning every day and has made a special effort in his country to achieve a healthy diet in schools and families. Here in Spain wanted to imitate the format chef Dario Barrio but did not consolidate a good share.
Jamie Oliver is based on Italian cuisine and recipe books are full of pastas, risottos, salads and lots of herbs mixed in large quantities and with a joy that does not begin to imagine what the result of its flavor until not evidence. It's great fun to see oil smear hands when he spins the salad. Tambiénes funny to see the masks that makes doing a tasting of chili at a Mexican farm.
The following recipe combines two recipes in one hand a spicy baked pumpkin and mascarpone risotto. Spicy roasted pumpkin
Ingredients: 1 pumpkin median
2 teaspoons coriander seeds 2 teaspoons oregano
2 dried chillies
spicy dried 1 teaspoon salt 1 teaspoon
freshly ground black pepper 1 clove garlic
1 tablespoon olive oil
Preparation: Cut
wedges of pumpkin, clean the seeds and remove the skins without leave them in a bowl. Mix spices in a mortar majándolas with oil and garlic. Smeared with this mixture the pumpkin chunks and roast in the oven half an hour at 200 degrees Celsius. Removed
reserve carefully peel it cut a few pieces for garnish and grind the rest to be added to risotto.
Ingredients for the risotto:
1 liter of broth (chicken, vegetables or fish)
1 tablespoon olive oil
2 onions, celery ½ medidanas
chopped 2 cloves garlic
400 grs.
pump rice 1 cup dry white vermouth 1 cup butter
100 grs. of freshly grated Grana Padano cheese
Maldon Salt and black pepper 2 tablespoons
fresh or dried thyme 2 tablespoons
mascarpone cheese Preparation: Lightly fry
celery, onions, thyme and garlic. In two minutes add the rice and up the temperature of the fire. Fry the rice slowly to avoid burning, when he will take a translucent color we add the vermouth. When the alcohol has evaporated threw the pumpkin spice, stir and take a preheated pot of broth and a pinch of salt. For 15 minutes we add broth a ladle of rice every time it is absorbed. Once done add the butter and Grana Padano cheese, reserving a little to the presentation. Thicken with two tablespoons risotto with mascarpone and serve. Decorate with chopped pumpkin and a few shavings of Grana Padano. Flakes of salt on the pumpkin.
