My favourite comfort food for a chilly Winter – a baked seafood pouches (Frutti di Mare al Cartoccio) which you can make in one large pouch to share or to be COVID safe, prepare them in individual servings. This is an easy to make, all in one meal where the rice soaks up the flavours of Val Verde passata and the aromas of the seafood. I use mussels, prawns, calamari and fish.
Ingredients
2 tablespoons of olive oil
2 cups of risotto
Half jar of Val Verde Passata with Basil
A third cup of chopped up salami
300 g of fresh marinara mix
3 cups of water
Oregano
Salt and pepper
Method
- In a saucepan, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add chopped up pieces of salami and then rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden colour, pour in half jar of Val Verde Passata and then gradually add water to only cover the rice. Once the water is absorbed keep adding the water until the rice is al dente. You want some bite left to the rice because you then need to put it in the oven for 20-25 minutes for further cooking time with the seafood.
- Pre-heat the oven to 180 degrees (fan forced). Tear two lots of baking paper and then scrunch it up. This will help hold the contents together. Pick the oregano leaves and add them to the bottom for fragrance and flavour, add the tomato risotto rice and then add the raw marina mix on top. Scrunch up the baking paper. Season with pepper and salt. Place in the oven for 20-25 minutes. Ready to serve with your favourite glass of wine.
This post was brought to you in collaboration with Val Verde