What about surprise your guests of Italian and Brazilian Christmas dinner! OCTOPUS LASAGNE and PANCETTA AND MUSHROOM RISOTTO
Rodizio Rico Chef Angelo Storelli
We were thrilled to host Angelo, the executive chef of Rodizio Rico. In this episode, we had an additional special guest, the fabulous Kirsty Leahy, a professional radio and TV presenter. DJ and freelance host BBC Radio, and mother to a wild toddler. Together, we explored some traditional Brazilian dishes that she had never tried
OCTOPUS LASAGNE
Ingredients1kg octopus (chopped) β
4 tbsp extra virgin olive oil, β1tsp chilli flakes β
1tsp black pepper, 2 sticks celery, β
1 large grated carrot, β1 big potato (5/6 baby) β
1 chopped red onion, β3 shallots β
3 cloves garlic, β1 glass red wine, β
2 tbsp tomato paste, β300g plum tomatoes peeled, β
1 handful chopped parsley, β1 handful of chopped coriander β
500g lasagne sheets, no need to boil. β100g grated grana cheese, β
150g cheddar cheese, β1/2 red, green and yellow peppers β
1 red onion, β5 cherry tomatoes, β
1 tsp oregano, β1 tsp smoked salt
METHOD
1. Add olive oil, red onions, shallots, of the parsley, and chilli flakes in a saucepan. Cook for 2 minutes.
2. Add the octopus and cook for 1
minute.
3. Add the wine and let it cook for 2
minutes until the alcohol evaporates.
4. Add the tomato paste and the plum
tomatoes.
5. Add salt and pepper. 6. Cook on low heat for 2 hours. 7. Remember to add the potato mix and stir thoroughly so it doesnβt stick to the bottom of the pan.
8. When ready, reserve aside.
WHITE SAUCE
750ml milk, β2 tbsp butter, β2 tbsp (flour / corn-starch) β1 tsp nutmeg, β1 tsp salt, β1 tsp black pepper, β1 tbsp garlic powder
METHOD
1. In a saucepan, melt the butter on
medium heat.
2. Add the garlic, black pepper, and nutmeg, then add the milk, salt, and flour.
3. Mix thoroughly on medium heat
until it reaches a creamy consistency.
ASSEMBLING THE LASAGNE
Spread a layer of white sauce in the cooking dish, then place lasagne sheets on top.
Add a layer of octopus ragΓΉ, followed by another layer of lasagne sheets.
Repeat with four layers of Octopus ragΓΉ and five layers of lasagne sheets.
Top with white sauce and cheese. Garnish with chopped peppers, onions, and oregano.
Bake at 180Β°C for 25-30 minutes or until the lasagne sheets are cooked.
Enjoy!
Chef Angeloβs tip: Add 200g of the white sauce to the octopus ragu. That will make the Ragu creamer.
PANCETTA AND MUSHROOM RISOTTO
INGREDIENTS
3 tbsp extra virgin olive oil, β
3 shallots, β1 tsp chilli flakes , β
3 cloves garlic, β
200g pancetta, β1 tsp black pepper β
300g carnaroli rice β300ml prosecco, β
100g porcini mushrooms β3 king oyster mushrooms, β
4 shitake mushrooms β30g fresh parsley β
1 lemon zest β5 tbsp butter β
100g parmigiano cheese β30g pecorino cheese β
6 baby burratas βGarnish with black truffle, edible flowers, micro veg
METHOD
1. Start with the broth used to cook the rice (two litres of water, one carrot, one celery stick, one onion, dash of salt, and one chicken stock cube). 2. In a pan, add the olive oil and butter. Add the shallots, garlic, pancetta, black pepper, chilli flakes and fry for two minutes.
3. Add some of the porcini mushrooms,
carnaroli rice, and prosecco.
4. Once the alcohol evaporates, add some broth and all the mushrooms (porcini, king oyster, shiitakes and chestnut).
5. Mix thoroughly to prevent the rice from sticking to the bottom of the pan, and keep adding broth slowly until the rice is cooked.
6. When the rice is cooked, turn the heat off, add the rest of the butter, and add the cheese. Give it a good mix, put the lid on the pan, and let it rest for two minutes. That will help the ingredients combine, making a nice creamy risotto.
7. Garnish with black truffle, olive oil, burrata, edible flowers, micro veg, and black pepper.
Enjoy!
Check it our Rodizio Rico
www.rodiziorico.com
where to Find Kirsty – Instagram – @kirstyleahy
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