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Aphrodisiac Menu

Aphrodisiac menu: all with prawns

Seafood risotto
6 serves: 500 gr. Carnaroli rice, 300gr. mussels (see the recipe Marinara mussels to know how to clean them), 300 gr. clams, well cleaned (see the recipe Spaghetti with clams to know how to clean them), 200 gr. squid, clean and cut into small pieces, 200 gr. prawns, shelled and cut into pieces, 1/2 glass dry white wine, 1 garlic clove, chilly pepper, 1/2 lt boiling cube stock, 2 tbsp chopped parsley, olive oil, salt and pepper.

Wash and clean the mussels and the clams and put them in a large saucepan with a little oil on a high heat so that they open up. When they are open, remove the molluscs and set them aside in their own liquid. Cut the garlic and the chilly pepper finely and saute’ in a pan with 8 tablespoons of oil and the parsley and, before the garlic turns brown, sprinkle with the wine and the liquid of the molluscs. When it starts boiling again, pour the rice and cook adding the stock as explained in the Parmesan risotto recipe. When it is quite ready, taste to understand if you have to season with salt, add the squid and prawns and, after a few minutes, add the clams and the mussels. Stir carefully and serve immediately.

Lobster and Prawn Bowl with Prosecco wine

4 servings: 600 g lobster tails, 30 large prawns, 1 kg spinach, 2 glasses prosecco wine, 400 g butter, 5 egg yolks, salt and pepper.

Boil lobster 30 minutes and prawns 10 minutes. Remove from fire, clean and keep warm in their water. Meanwhile prepare spinach, cut, boil 20 minutes and stir fry with butter and salt. Prepare a bechamel sauce with fish fumet obtained from lobster and prawns ; separately prepare a Hollandaise sauce, placing eggs in a skillet with 2 glasses wine and cooking in a bain-marie, without boiling; add remaining butter and bechamel sauce to obtain a thick cream. In 6 bowls place spinach in the middles, 1 slice lobster over spinach and prawns around, cover with prosecco wine sauce and gratinate at 200C about 10 minutes.





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