Black Risotto

No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!

Ingredients:

3-4 tbs olive oil

1 onion, diced

3-4 garlic cloves, crushed / grated 

1/2 red chilly (or more), diced

1 1/2 - 2 cups Arborio rice

6-7 cups fish or vegetable stock

1 tbs cuttlefish (or octopus) ink

150 ml white wine

1/2 cup Parmesan, grated 

salt and pepper (white preferable)

Method:

Wash rice and drain.

Heat fish stock and keep hot close by.

Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.

Crni Rižot / Rizoto

Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.

Potrebno:

3-4 K maslinovog ulja

1 crveni luk, sjeckan

3-4 cena bijelog luka, protisnutog

1/2 crvene papricice, sjeckane

1 1/2 - 2 solje rize za rizoto (arborio)

6-7 solja bujona od morskih plodova / ribe ili povrca

1 K crnila / mastila sipe ili hobotnice

150 ml bijelog vina

1/2 solje parmezana, rendanog

so i biber (bijeli po mogucnosti)

Nacin:

Operite rizu i ocijedite.

Zagrijte bujon / supu i drzite po strani.

Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo  i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.

Squid / Cuttlefish Ink Fettuccine (with Garlic and Parmesan Sauce)

I've been seeing risottos and pasta (even bread) made with squid ink, and was wandering what kind of taste do they have. Then I found bottled squid ink on special in Aldi, and decided to have a try.
It has very seafoody smell and extremely black colour (the smell has disappeared during cooking).
Pasta was tasty and with interesting, unusual colour. After doing my research I found that squid ink is very healthy; contains iron, antioxidants and other nutritious and protective ingredients. Reason more to use it again!

Ingredients:
Pasta-
500 g flour (durum if possible)
3 eggs
100 ml water
1 tbs squid (or octopus, or cuttlefish) ink
1 tsp salt
Sauce-
300 ml thickened cream
2-3 garlic cloves
1/2 cup grated Parmesan
salt and white pepper to taste
1 tbs parsley, chopped (optional)

Method:
Place flour in a deep bow, make a well. Break eggs in the middle, add water salt and squid ink. Make a stiff dough (mixer's spiral beaters or by hand), cover (or wrap) and leave it rest for 20 + minutes. Cut dough into manageable sizes. Roll out each onto floured surface and cut into strips / fettuccine. You can do this by hand or using pasta machine. Cook in a large pot of salted water for 5 minutes.
Sauce- Boil cream, add garlic and parmesan and mix well. Add drained pasta to this and mix well. Enjoy warm.

Rezanci sa Crnilom Lignji 

Vidjala sam rizote i tjesteninu (cak i kruh) sa crnilom  (tintom) lignji (kod nas se uglavnom koristilo sipino crnilo), i pitala sam se kakvog je to ukusa. Onda sam pronasla bocicu crnila u Aldiju i odlucila isprobati. Crnilo je imalo jak miris morskih plodova i izuzetno tamnu crnu boju (miris je ispario tokom kuhanja). Tjestenina je bila ukusna i imala je interesantnu, neobicnu boju. Poslije istrazivanja na internetu, saznala sam da je crnilo izuzetno zdravo; sadrzi zeljezo, antioksidanse i druge nutritivne i zastitne sastojke. Razlog vise da ga kupim ponovo!

Potrebno:

Tjestenina-

500 gr brasna (durum po mogucnosti)

3 jaja

1 dl vode

1 K crnila (sipe, hobotnice )

1 k soli

Preliv (sos)-

3 dl slatkog vrhnja

2-3 cena bijelog luka

1/2 solje rendanog parmezana

so i bijeli biber prema ukusu

1 K lisca persuna, sjeckano (opciono)

Nacin:

Stavite brasno u vecu posudu, napravite udubljenje u sredini, pa razbijte jaja, dodajte vodu, crnilo i so. Umijesite tvrdje tijesto (rukom ili sa spiralnim nastavcima na mikseru), ostavite pokriveno / zamotano odmarati 20+ minuta. Isjecite tijesto na nekoliko komada, razvaljajte na brasnom posutoj povrsini i narezite na trake (ovo mozete uciniti rucno ili uz pomoc masine za tjesteninu). Kuhajte u dosta zasoljene vode oko 5 minuta. 

Preliv / sos- Zagrijte vrhnje do kljucanja, dodajte bijeli luk i parmezan. Ubacite skuhanu pastu i promijesajte. Sluzite dok je toplo.