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swordfish and tuna with smoked onion marmalade and leek risotto

The pate smoked tuna and swordfish is a real delight with red onion marmalade then there is divine. We used it as an appetizer to a delicious dinner, knowing that would surely have met with great success ... and so it was!

Ingredients for 8 people around

- the pate
- 100 gr of smoked swordfish
- 100 gr of smoked tuna
- 100 g butter
- juice
of half a lemon - 10 g onion, finely chopped
- 2 dl cream
- other slices of smoked tuna and swordfish eg

line the bowl for the onion marmalade
- 1kg red onions
-
125 gr sugar - 125 g butter
- 1dl
red wine - 1 dl of white wine vinegar

THE PHOTO-RECIPE

Preparation

for pate
1. Soften the butter and mount it (we used the food processor ... is a practical need for this preparation). Chop the slices of smoked tuna and swordfish, helping with the knife and add to butter while continuing to run the amenities of the robot blade and then add the lemon juice and minced onion. Do
go for about 20 minutes.



2. Stop the robot. Whip the cream and add to mixture, stirring gently with a spatula.



3. Line a bowl with the pellicala and applied around the slices of smoked tuna and swordfish (maybe alternateli ... so it's nice!), Pour in the mixture, making sure to take the good shape of the container and close with the film .
Place in the refrigerator for at least 5-6. After this time, the pate is ready, remove from refrigerator and the mold on a plate.



For the onion marmalade
1. Cut the onion into julienne strips. Melt the butter in a saucepan and add the onions ... cover and let simmer for an hour good low heat, stirring occasionally.



2. After this time add the pumpkin, turn up the heat and let it caramelize. After a while, 'add the red wine and vinegar and let soften for about 15 minutes.
Once ready turn off the heat and cover until ready to serve,



Presentation
Cut the pate into slices or wedges (depending on the shape of the container), put on your plate, decorated Accompany them with a pleasure and onion jam and bread Cristini.

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toma



With the arrival of the first cold it's nice to pamper yourself with a creamy risotto ... then this is really delicious, sweet and easy to do!

Serves 4



For the risotto
- 5 cups of coffee full of rice
- 2 leeks
- 120 grams of real Toma Piedmontese
- 80 g
butter - a thick slice of ossocollo aged (maybe the spek)
- 1 liter of broth
- salt and pepper

For wine reduction
- 1 / 2 liter of Barbera
d'Asti - 3 tablespoons of acacia honey


THE PHOTO-RECIPE

RECIPE

Prepare the wine reduction

1. First, the wine reduction: heat a small pan, pour in the honey until it will be a little 'carammellato and then pour the wine. Stir frequently and simmer over medium heat until it is covered ridotto.Far stand for 10 min before pouring it on the plate so that it assumes the right consistency.



careful not to reduce it Do not use too much honey or otherwise harden too much when you are not paid on piatto.Se experts recommend you try it first, we did two or three attempts before you get the right consistency ...

Prepare risotto

1. Here we go! Cut the leek into pieces by the washers and then cut further with a knife (not too much, it's nice to hear the pieces!). Put the cut leeks in a bowl full of cold water and let it rest for half an hour to sweeten it a bit '.
Take the cheese into small pieces and let it help you with a knife and set aside.
Meanwhile, heat the broth you.



3. Go with the rice: Heat the pan, melt 50 gr. of butter and add the leek, when it is well wilted, add the rice, stir well and toast.
Now add a little 'time to the broth until the rice is ready.
A little 'taste before you turn off the heat and add salt if needed.





Plate Preparation 1. We're almost there ... to fire off, add the Toma Piemontese and mix the rice with the butter, stirring well REMAINING.
Place the risotto in the center of the plate, let us fall somewhere cube of ossocollo (or smoked ham), sprinkle with pepper, then add the wine reduction with the aid of a spoon.



Serve immediately!