Red risotto with asparagus and cheese

Today we present this delicious red risotto with asparagus and cheese ideal to celebrate Valentine's Day, you can give the heart shape with a mold to make it more romantic and colorful, you will love it!

Ingredients for 2 servings:

- 6.5 oz  of Carnaroli rice

- 3.5 oz of green asparagus

- 1/2 leek

- 1/2 onion

- 15 cherry tomatoes

- 1/2 liter of chicken broth

- 1.8 oz of fried tomato

- 3.5 oz of cured cheese

- Salt

- Black pepper

- Olive oil

Recipe:

- Wash the asparagus, leeks and tomatoes.

- Cut the stem of the asparagus.

- Peel the onion and remove the first layer of the leek.

- Part in squares the onion, the leek, the tomatoes.

- Cut the asparagus and the cherry tomatoes into four slices.

- In a pan with a drizzle of olive oil, sauté the vegetables until they are soft.

- Add the rice and sauté 2-3 minutes more.

- Pour the chicken broth and let it cook, stirring often, until the rice has absorbed the broth and is in its point.

- While it is cooking, sprinkle a little salt and pepper.

- When the rice is almost ready, add the fried tomato and stir well again continuously.

- Serve the risotto with the help of a heart shaped mold or directly on the plate (as in the photos).

- Grate the cured cheese and serve over the risotto at the moment of serving to make it melt.

Bon appétit!

Puff pastry roses with ham and cheese

Today's recipe is very colorful, ideal for Valentine's Day, which is this week, to surprise your couple with this simple recipe to prepare.

Ingredients for 6 pcs:

- 1 sheet of puff pastry

- York Ham

- Sliced ​​cheese

Recipe:

- Preheat the oven to 200º.

- Stretch the puff pastry dough.

- Divide it into 6 strips of the same size and stretch them lengthwise.

- Cut the cheese into strips and place it on the puff pastry so that you cover half the puff pastry (lengthwise) and the other half is free.

- Part the ham in strips a bit wider than cheese, if you want, for the part that will be up, you can give a rounded shape to make it more beautiful.

- Place the ham on the cheese, letting it protrude through the top, and leaving the other half of the puff pastry free, as with the cheese.

- Fold the puff pastry that was free over the ham.

- Start rolling the puff pastry to form the flower.

- Bake the roses for about 15 minutes until golden.

Bon appétit!

Rabbit with lemon and thyme

We love to try new recipes with rabbit, since it is a meat that we often take at home because it's a meat with very little fat and have a more than affordable price.

Ingredients for 2 servings:

- 8 rabbit slices

- 2 cloves of garlic

- 1/2 lemon

- 1 bouquet of fresh thyme

- 1 teaspoon of flour

- 3.5 oz of meat broth

- 1 splash of white wine

- Salt

- Black pepper

- Olive oil

Recipe:

- Peel the garlic and mash them by squeezing them with a knife.

- In a large pot with a drizzle of olive oil, fry the garlic cloves over medium heat so that they release flavor until golden.

- Remove the garlic and reserve it.

- Add salt and pepper to the rabbit slices and add them into the same pot.

- Fry until golden on all sides.

- Reserve them together with garlic cloves.

- Pour the flour into the same pan and stir well quickly so that it is cooked and browned but no lumps remain.

- Add the rabbit and garlic cloves again.

- Pour the white wine and let it cook until the alcohol evaporates.

- Squeeze the lemon on the rabbit slices.

- Add the meat broth and fresh thyme to the pot.

- Let it boil all together until the sauce is reduced.

Bon appétit!

Vegetable sandwich with avocado

After Christmas you have to compensate the excesses of eating, but you don't have to stop eating rich. For this reason, today we share with you the recipe for a very rich vegetable sandwich that we often eat at home.

Ingredients for 2 pcs:

- 4 slices of integral bread

- 1/2 avocado

- 4 piquillo peppers

- 1 handful of canons

- 1 egg

- 2 tablespoons of mayonnaise

Recipe:

- Cook the egg in boiling water for 10 minutes.

- Drain the Piquillo peppers.

- Peel the avocado and cut it into very small pieces with a chopper.

- Spread a spoonful of mayonnaise on two of the slices of bread.

- Put a few canons on top.

- Add two Piquillo peppers.

- Peel the egg and cut it into large pieces.

- Divide the egg between the two sandwiches.

- Put a couple of generous tablespoons of chopped avocado on top and place the other slice of bread to finish the sandwich.

Bon appétit!