food

Refeições de Primavera

Frankie faz o que sabe fazer de melhor e nos ensina a cozinhar com a mãe natureza, no estilo primaveril. É saboroso, acessível e bonito de se olhar. É hora de entrar em ação com essas deliciosas refeições que são leves no prato e em sua carteira.

food

Refeições de Primavera

Frankie faz o que sabe fazer de melhor e nos ensina a cozinhar com a mãe natureza, no estilo primaveril. É saboroso, acessível e bonito de se olhar. É hora de entrar em ação com essas deliciosas refeições que são leves no prato e em sua carteira.

Supplies

  • 1 sheet frozen puff pastry, thawed
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 lemon, zested
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped dill
  • Salt and pepper
  • 1 bunch asparagus, tough ends trimmed
  • 1 egg, beaten
  • 1 tablespoon olive oil

Passo a passo

  1. Preheat oven to 425 degrees.
  2. In a small bowl whisk together the ricotta, parmesan, lemon zest, herbs and salt and pepper.
  3. Flour your work surface and roll out puff pastry, keeping the square shape.
  4. Fold the sides over about 1/2 inch to form a border.
  5. Spread cheese mixture inside the border.
  6. Lay the asparagus on top of the cheese mixture.
  7. Brush edges of pastry with egg wash.
  8. Drizzle the top with olive oil and bake for 20 minutes.

Supplies

  • 4 (6-ounce) tilapia fillets
  • 8 butter pats (4 tablespoons)
  • Salt and pepper
  • 1 lemon, sliced into thin rounds
  • 1/2 bunch radish, thinly sliced
  • 2 green onions, sliced
  • 2 tablespoons parsley, chopped
  • 4 cups chopped baby bok choy

Passo a passo

  1. Preheat oven to 350 degrees.
  2. Cover a sheet tray with a large piece of parchment paper, leaving a little hanging over the edge.
  3. Lay the fish on the parchment, season with salt and pepper, and place the butter on top.
  4. Lay lemon slices over the fish, then arrange the bok choy, radish, scallions and parsley around the fish.
  5. Staple a second piece of parchment to the first, covering the sheet tray entirely.
  6. Place in the oven and bake for 12 to 15 minutes.

Supplies

Homemade Broth

  • 8 cups water
  • Vegetable scraps

Risotto

  • 1 tablespoon olive oil
  • 3 butter pats
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 1/2 cups farro
  • 1 cup peas
  • 1/2 bunch asparagus, cut into 1-inch pieces, ends removed
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1/4 cup grated Parmesan cheese

Passo a passo

Homemade Broth

  1. Add all of the vegetable scraps to a pot with 8 cups of water.
  2. Bring to a boil and turn down to simmer for 2 hours.
  3. Strain out vegetable scraps, then leave the broth over low heat while you make the risotto.

Risotto

  1. Heat a large pot over medium heat and add the oil and butter.
  2. Next add the leeks and garlic and saute for 5 to 7 minutes.
  3. Stir in the farro and toast for 3 minutes while stirring.
  4. Add a ladleful of stock to the pan with the farro, allowing it to simmer until liquid has nearly evaporated.
  5. Now add the wine and stir.
  6. When that has evaporated, add another ladleful of stock.
  7. Continue to add stock and stir while simmering until farro is almost fully cooked, about 35 to 40 minutes.
  8. In the last 5 to 8 minutes stir in the peas and asparagus and continue to cook until the vegetables are crisp tender.
  9. Turn off the heat and fold in the herbs and cheese.