Today I bring you a cacio e pepe risotto that is one of my favorites. This recipe is very typical of La Lazio, the region of Rome and it is usual to take it with spaghetti and prepare it with Roman pecorino, one of the cheeses par excellence of that area.
Today we eat rice with Squid and zamburilas, a dish that reminds me of Galicia and which forms part of the Galician fish recipes. It's a recipe book in which we have participated Tere the Maria kitchenettes, Isabel de Frabisa and Raul Raul cuisine on the beach with rich recipes for everyone all ready co
This rice to the Mexican with meat and cheese. you will bring the flavor of the chicken enchiladas... but in a frying pan and with rice! It is very simple to prepare and at the same time a different way of eating rice. You can do this only with vegetables, but with meat is so rich!
Today I teach you how to make this risotto with beets that you'll be surprised just as it did with me. The first time I took it was José Carlos García, in Malaga Michelin star chef's restaurant.
We had been taking a walk on the pier one and seeing José Carlos García restaurant where we had eaten the day before. I was prepared to make pesto in the fridge
Today I present a very Street dish, but Italian. They are called supplì and Rome are taken down the street. The Romans called it also telefonino, because when you open them in half, a cord is formed
Today we went to the market and we have supplied us well for this delicious rice paella with the products of the sea that I bring you with new techniques of confit of oil
Here is the video of the program recorded on Canal Cocina cooking next to the magnificent Julius on the occasion of the award got the best paella of Aneto Natural wines and Canal Cocina.
COD? product very captured and worked in the Baltic, and among other countries, in Sweden. To cook it, than better recipe than a good rice in traditional paella with cauliflower and a touch