I fell in love with Italian food since watching TV Cooking Program on SBS and browsing Google. The recipes are a mix of fast and slow cooking, familiar food everyone love as well as new things I had learnt and am glad to share with you.
The flavour combinations are fresh sea, sweet-tangy with fruity flavoured cheese and a peppery after-taste as well as a sharp, salty-flavoured cheese at the end of taste bud. It’s a hearty comfort and delicious meal. The technique is simply layering the ingredients and place in oven. For crunch charred on the grill. Let’s cook!!!!
300 g potatoes, peeled cut into 5 mm thick slices
1/2 onion, peeled and finely chopped
2 celery sticks, washed and finely chopped
2 clove of garlic, peeled and finely chopped
350 g medley cherries tomatoes, washed and halved
30 g parsley, washed and finely chopped
400 ml Prosecco
200 g arborio rice, wash well and drained
500 g seafood marinara
80 g Parmesan and Pecorino cheese
Preheat oven 220 degrees C. Place half chopped onion, garlic, celery and parsley at the bottom of casserole. Then layer half sliced potatoes. Season with sea salt and black pepper. Next drizzle 8 Tbs oil.
Now top half cherries tomatoes. Followed by seafood in one layer. Scatter the rice and the remaining chopped onion, garlic, celery and parsley over the top. Sprinkle half Parmesan and Pecorino cheese, juice from seafood more oil, sea salt and black pepper.
Add the remaining sliced potatoes on top. Then the rest of cherries tomatoes, drizzle some more oil, salt and pepper to taste. Next remaining parsley and Parmesan and Pecorino cheese. Pour Prosecco down the side to reach the same level as the top layer.
Bake for 20 minutes. Reduce to 200 degrees C, bake a further 25-30 minutes. At the very end about 2-3 minutes left turn on to grill and cook or until top is lightly charred and crunchy. Turn off the grill. Leave casserole in oven to rest for 10 minutes. Then serve with remaining Prosecco.
Note: You can add courgette if you like. Instead of Prosecco just add water. You can use mussels only; you need to use a paring knife to prise open the shells and pull out each raw mussels and reserve the juices. Or simply place mussels in hot pot , cover and cook for 3-4 minutes until they pop open. Once cool remove shells.