Lemon & parsley risoni

For ➍
350 g cooked risoni (or orzo pasta)
3 tbs mustard vinaigrette
1 tbs chopped fresh parsley
1½ ts lemon zest
¼ ts salt
¼ ts ground black pepper

Toss all of the ingredients together and chill for at least 1 h before serving.
Or add 160 g canned tuna, drained, and 1 additional tbs of mustard vinaigrette to the salad.

Orzo (Italian for 'barley'), also risoni (Italian for 'big rice') is a form of short-cut macaroni, shaped like a large grain of rice.
When using it in salads and other dishes, cook in a saucepan of salted boiling water for 8-10 m or until al dente. When adding it to soups, add 10 m before ready.

Risotto con lenticchie e pancetta (risotto with lentils & pancetta)

For ➍-➏
400 g short grained rice
150 g drained boiled (or canned) lentils
½ medium onion, minced
1 clove garlic, chopped
200 g pancetta, diced
50 g unsalted butter
1 tbs olive oil
10 cl full bodied dry red wine, warmed
25 cl simmering broth
salt & pepper to taste
100 g freshly grated Parmigiano

Sauté the onion and the garlic in half the butter and the olive oil, in a saucepan. As soon as the garlic begins to color, remove and discard it, and then add the pancetta to the pan and continue to cook, stirring. After a couple of m, add the rice; cook for another 3-4 m, stirring, and then add the wine. When it has evaporated begin adding the broth, a ladle at a time, and cook, stirring.

After about 8 m add the cooked lentils to the rice and continue cooking, adding broth as it is absorbed, until the rice reaches the al dente stage. Check seasoning, stir the remaining butter into the risotto, and let it rest covered for 1 m.

Serve, dusted with grated cheese and freshly ground pepper, and more cheese for those who want it.

Read the risotto tip.

Tartine niçoise (Tuna salad sandwich)

For ➋
140 g canned tuna, drained*
2½ tbs mayonnaise
2 ts chopped, fresh parsley
¼ ts ground black pepper
2 slices pain de campagne or sourdough bread
1 tbs lemon aïoli
1 handful loosely packed butterhead lettuce leaves
2-3 tbs niçoise olives
2 hard boiled eggs, sliced crosswise
½ ts chopped, fresh chives

Toss together the tuna, mayonnaise, parsley and black pepper. Set aside.
Drizzle half the lemon aïoli on each slice of bread. Layer the aïoli-seasoned surfaces of each slice of bread with half of the butterhead lettuce, prepared tuna salad, niçoise olives and hard boiled eggs.
Sprinkle the tartines with chopped chives and serve.

*Try with freshly grilled, marinated tuna.

This is a quick take on the traditional salade niçoise with fresh tuna. Read recipes for salade niçoise & old-fashioned salade niçoise.

Scallops & white beans salad

For ➍
350 g white beans (soaked)**
3 spring onions
2 endives
1 cup watercress
8 slices of cured ham
10 cl apple juice
4 cl hazelnut oil
4 cl Xeres vinegar (or apple vinegar)
200 g sour cream
pepper & salt
8 scallops
olive oil
a knob of butter
apple*
hazelnuts*

The day before, soak dry white beans soak in cold water. (Or use canned or bottled. Rinse under running water before use.)
Cook the soaked beans cooked in lightly salted water. Cool the beans under cold running water and set aside.
Cut the heads of endive lengthwise in two. Chop the vegetables into thin strips. Add the sliced endive to the white beans.
Chop the spring onions into very thin (oval) rings. Add to the beans
Take a mixing bowl and pour in the apple juice, the hazelnut oil and vinegar. Add sour cream. Blend into a smooth vinaigrette.
Add salt & pepper.
Immediately pour a little vinaigrette over the beans and salad mix to prevent the endives from colouring. Season the salad to taste with pepper and a pinch of salt.
(Add a few thin slices grated hazelnuts and apple.)*
Pat the scallops dry.
Heat a knob of butter and a dash of olive oil in a pan.
Place the scallops in the pan. Season with pepper & salt. Bake the nuts for 2 m, turn them over and let them fry for 1 m.
Just before serving, mix watercress through the bean salad.
Spoon some of the bean salad on each plate. Put two freshly baked scallops on it. Garnish with shredded ham. Pour some vinaigrette on the plate.

*Optional.
**Omit the beans for a lighter salad.

Read tip on cooking scallops.

Naganegi (Japanese leeks with crab)

For ➍
2 thick naganegi (or leeks)
20 cl water
1 ts gelatin
½ chicken broth cube
2 tbs fresh cream
1 tbs mayonnaise
dash sugar
100 g crab meat, cooked & shredded*

Cut the leeks into 4 cm lengths. Put in a saucepan of boiling water for 6 to 7 m, until slightly soft. Drain and cool. When cool, push out and remove the centers, leaving 2-3 layers of skin.

Combine the water, gelatin, and broth cube in a small microwave-safe bowl, cover, and microwave for 1 m.

Take out 2 ⅔ tbs (some 4 cl) of the gelatin liquid and put it in a small mixing bowl. Add the fresh cream, mayonnaise, sugar and crab meat, and mix. Set this bowl into a larger bowl of ice to chill.

When the mixture has jelled, use it to stuff the naganegi pieces. Refrigerate the remaining gelatin mixture for about 2 h. When chilled, spread it over serving plates, and arrange the stuffed naganegi on top.

Cut into small bites and serve as an appetizer with dry white wine, dry sherry or sake.

*Use fresh crab, or a good brand of canned or frozen crab.

The crab image comes from a 18th century Japanese woodblock album.

Radiatori col tonno (pasta with tuna)

For ➋
250 g radiatori pasta
150 g canned tuna, drained
50 g Parmigiano cheese, grated
20 cl cream

Heat the water. Plunge in the radiatori and cook for 20 m (or until al dente).

Flake the tuna and mix with cream. Heat for 3 m. Add the cheese and let it slightly melt.

Mix sauce with radiatori. Serve warm.

*Alternatively, use 20 g butter, mix it with a fork with the tuna and cheese into a crumbled sauce. Add it to the warm radiatori and let it melt slightly.