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Rucola or arugula salad with watermelon and toast sunflower seeds

It is already weekend and maybe it´s all right for you get into the kitchen, but you´d prefer spend less time than you usually spend. Because of this, today I want to share a salad recipe, a very easy and fast recipe you´ll be able to prepare in a few minutes and enjoy as well. I won’t extend in a long article this once, just mention that here in Spain, during this portion of the hemisphere’s summer time, we have melon and watermelon everywhere. It is now when these fruits are much tastier and in their best moment to consume.

In the majority of bar and restaurant menus in the Iberian Peninsula it is prepare a tasty typical dish, melon with Serrano (Iberian) ham, that you should try if you come here to visit these lands. High water content and just few sugars, the watermelon (today protagonist) is ideal to include on a weight loss or weight control diet; it´s ideal as well in order to introduce more fruits and vegetables into a healthy life´s style. Watermelons are natural source of vitamin C and Lycopene, this last one, we already know its remarkable role in the fight against cancer.

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Ingredients to prepare Rucola or arugula salad with watermelon and toast sunflower seeds

1 Roman lettuce

1 handful Rucola or arugula

1 large slice watermelon

1 red onion (small size)

1-2 tomatoes

2-3 tbsp toast peeled sunflower seeds

4 tbsp fresh beaten cheese

1 thread reduction of Pedro Ximénez vinegar (optional garnish)

Vinaigrette:

2-3 tbsp Balsamic Vinegar of Modena

2 tbsp extra virgin olive oil

salt to taste

How to prepare Rucola or arugula salad with watermelon and toast sunflower seeds.

Wash, dry and cut into julienne the Roman lettuce. Put it on salad bowl and add the arugula or rucola, the red onion julienne, the tomatoes into fines half moons.
Put into a cup vinegar, olive oil and salt to taste. Mix very well. Add a little of the dressing to the salad and stir.
Incorporate the watermelon dices and the half of the sunflower seeds.
Serve into individuals dishes and crown with 1 tbsp fresh beaten cheese. Put the rest of the sunflowers seeds and a threat of Pedro Ximénez vinegar reduction.
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It is ready! You can put the vinaigrette at the end, dressing with vinegar and olive oil separately on rough guess. A light recipe you can prepare as a menu starter, to accompany meat, fish or pizza, or simply to have light lunches or dinners. Would you like to see which other dishes combine with this salad? Then click here.

Etiquetas: arugula, balsamic vinegar of modena, extra virgin olive oil, ham, melon, rucola, salad, Spain, sunflower seeds, typical dish, watermelon

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Categorías Recipes, Starters, Appetizers

Ham and spinach risotto: Italian recipe

6 Jul

As I recently promised, here I come with a risotto, whose recipe I came across dusting my little library. The rice is one of the feedings that I cook more often, and for this reason I try to eating it in many different ways. It´s the heritage from Cuba, where there is not one day when it doesn´t eat rice. The proposal that I present today tries to follow my book´s recipe, but as always, you´ll find here my personal touch.

And as always too, here you have some notes of the risotto, whose Italian nature it isn´t unknown. Originative from northwest of this nearby country, specifically from the East of Piamonte, West of Lombardía and Verona, places plenty of rice, the risotto is a pillar in the north gastronomy. The clear future of this Italian dish is the cheese, generally Parmesan, and a high quality rice variety, round-medium to small grain white rice, with less amylose, that makes possible when it liberates more starch, a creamiest and tastiest rice.

Although I didn´t use none of the varieties that more frequently are used in Italy for the risotto, here I mention some of the most popular. They’re Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma y Vialone Nano. The best and most expensive varieties are Carnaroli, Maratelli y Vialone Nano, with little differences between them. The Carnaroli, for example, is less likely than Vialone Nano to get overcooked, but the Vialone Nano, being smaller, cooks faster and absorbs condiments better. The matter is that you can choose a round rice, just like some we have here in Spain. If you follow my tips you’ll get a risotto with the authentic taste.

This is the English version for Risotto de Jamón Cocido con espinacas that you can read here.

Ingredients to prepare Ham and Spinach risotto

4 cup boiling chicken broth (you can dissolve 2 tablets in the same measure of boiling water)
225 gr fresh spinach
120 gr ham
1 tbsp olive oil
3 tbsp butter
1 chive finally chopped
280 gr white round rice
3/4 cup dry white wine
1/2 cup evaporated milk or cream
85 gr grated Parmesan cheese
1 tbsp finally chopped peppermint
salt and pepper

How to prepare Ham and spinach risotto

Cut finally the chive. Wash and cut the spinach julienned and cut the jam into strips. Reserve all.
In a thick base pan heat the olive oil with 2 of the three butter tablespoons until it be completely melted.
Add the chive y salt to taste if the butter hadn´t salt. Sauté until the chive starts to change its color. Care not to burn.
Down heat, add the rice and stir in order to mix with the butter and the chive. Leave just a couple of minutes and just when the grains be transparent add the wine and leave it until it has evaporated.
Now it comes the moment when you have to add the chicken broth, ladle by ladle. Low the heat just a bit in order to the liquid burble.
Leave it cook for 15 to 20 minutes depending on the strength of the rice or until the broth has been absorbed.
A few minutes before finishing the cook add the spinach and the ham we had cut and set aside.
After the cook time has finished incorporate the rest of the butter and evaporated milk or cream. Stir, add the cheese and the peppermint, and stir again.
Put salt y pepper to taste y dish it up right away.
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