Just like what I mentioned in my last post, I am launching a new series called "PiTCC's Favorite Dishes from Around The World" today. It's where I will ask a fabulous blogger every 1st and 3rd Wednesday of the month to guest post here on PiTCC with one of my favorite non-Filipino dishes.
I am a person who loves to eat and though I love Filipino Cuisine so much, I enjoy lots of other cuisines too. This new series on my blog is my way of sharing with you what those other cuisines are and what specific dishes from those cuisines please my taste buds.I believe that doing this will give both you and me the chance to learn authentic recipes from trusted resource people in the blogging industry, and that's really awesome, right???
As I've told you many times, I'm a big lover of seafood. That is why I've chosen a seafood dish to be featured first on PiTCC's Favorite Dishes from Around The World. It's also Holy Wednesday today and some people abstain from eating beef, pork and poultry, so this is really timely! The dish I'm talking about is called Risotto alla Marinara or simply Seafood Risotto.
I am a person who loves to eat and though I love Filipino Cuisine so much, I enjoy lots of other cuisines too. This new series on my blog is my way of sharing with you what those other cuisines are and what specific dishes from those cuisines please my taste buds.I believe that doing this will give both you and me the chance to learn authentic recipes from trusted resource people in the blogging industry, and that's really awesome, right???
As I've told you many times, I'm a big lover of seafood. That is why I've chosen a seafood dish to be featured first on PiTCC's Favorite Dishes from Around The World. It's also Holy Wednesday today and some people abstain from eating beef, pork and poultry, so this is really timely! The dish I'm talking about is called Risotto alla Marinara or simply Seafood Risotto.
I had this delicious Italian dish several times at Italianni's Restaurant when I was still in the Philippines. I have been wanting to learn the original version of it, and yes, now is the perfect time! I believe no one can give me the most authentic recipe for Risotto alla Marinara other than my good friend Manu of Manu's Menu. Manu and I started food blogging almost the same time last year. Though we haven't met in person yet, I feel that we have a very special bond. We may not keep in touch that often, but I know that she's someone I can really depend on here in the blogosphere. Her willingness to do a guest post for PiTCC is a great proof to that, right??? With her very busy schedule both as a mom and blogger, I am glad that she found the time to be here with us today. It is such an honor for me to have her! Without further ado, let me bring you our first guest blogger here on PiTCC...Manuela Zangara!!!
Hi everyone! I am Manuela, the author and creator of Manu’s Menu. I was born and brought up in Milan (Italy) by Sicilian parents and my passion for cooking can be traced back to my childhood, when I used to prepare meals together with my parents. I come from an artistic family and I often say that cooking is my art of choice. After moving to Australia in 2006 and becoming a mother of 2 beautiful daughters, I decided to create a blog to share my passion for cooking and to spread the concept of authentic Italian home cooking to the world.
When my dear friend Tina asked me to write a guest post on Risotto alla Marinara for her beautiful site, I couldn’t have been more thrilled. I have a soft spot for risotto, and it is the first dish I learned how to cook completely on my own as a child. Making risotto is very easy, you just need to know a few simple rules and the great part is that the method is always the same: after you master the basic technique, you can make ANY kind of risotto you like. Making Risotto alla Marinara is no exception and even though it does require a bit of time and a few extra steps, it is no more complicated than any other risotto. “Alla Marinara” literally means “seaman style” and it is basically the same as “Alla pescatora” (“fisherman style”) and“Ai frutti di mare” (“with seafood”), so it is a seafood risotto and it is most commonly found in the coastal areas of Italy where fresh seafood is abundant. You could cook it with any combination of seafood (the ingredients vary slightly depending on “today’s fresh catch”), but I was lucky enough to find the most classic combo of ingredients at the fishmonger: prawns, calamari, mussels and vongole (or pippies/clams).
Making this risotto with fresh seafood makes a huge difference, so I highly recommend it. I hope you enjoy it as much as my family and I did!
