30.3.06
Jamie Olivier Além de tudo, ele cozinha!!!!!
Roasted Sweet Garlic, Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs
Roasted Sweet Garlic, Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs
1 x basic risotto recipe
2 large heads of garlic, whole and unpeeled
1 good handful of fresh thyme, leaves picked155g/51/2oz shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls of coarse fresh breadcrumbs
olive oil
2 heaped tablespoons mascarpone cheese
Don't be scared by this one - the garlic is not overpowering, it's an extremely subtle and delicate combination.
Method
Roast the whole garlic heads on a dish in the oven at 230°C/450°F/gas 8 for about 30 minutes until soft. Separate the cloves and squeeze out the sweet insides. Add with the thyme at the start of Stage 3 of the basic risotto recipe. In a frying pan toast the almonds and breadcrumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with a dollop of mascarpone on the top and sprinkle over the toasted almonds and breadcrumbs. Lovely.
(Lovelly é vc, seu cozinheiro!!!)
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