RIZOTTO WITH SQUID

Alliance food – wine:

The rosé wine "Winter en Provence" goes well with Rizotto and squid.

Preparation - 10 mins; cooking - 30 min.

For 2 persons: 2 squid * 1 onion * 125 g of rice * 30 g of butter * 2 tablespoons of olive oil * salad leaves and fresh parsley * Parmesan cheese * salt and pepper

Melt butter in sauce pan. Add dry rice and brown it for a few minutes while stirring.

Add boiling water (equivalent to the volume of rice) and cook gently until the rice has absorbed the water.

Cook the squid in boiling water for 7 minutes. Permit the squid to cool, then slice it into spaghetti like shapes.

Brown the onion over high heat in a frying pan with olive oil. When the rice is cooked, mix with slices of squid and onion, and garnish with grated Parmesan cheese.

Serve the Rizotto on dinner plates, add Parmesan cheese, and fresh greens. One might also add chiselled parsley to the dish according to one’s tastes.

SALTED SALMON WITH TWO-COLORED BEETROOT

Alliance food – wine:

The Provencal wine Domaine la Bayssannette makes a delightful compliment for salted salmon with bi-colored beetroot.

Preparation - 5 days (~120 hours).

For two servings: 200 g of salmon fillet * 2 tablespoon of salt * 1 tablespoon of sugar * 50 ml of vodka * freshly ground pepper * 1 bi-colored beetroot.

To salt the salmon fillet, mix 2 tablespoon of salt with 1 tablespoon of sugar and place on the fish on both sides. Sprinkle with vodka, cover and set aside for 24 hours at room temperature. Then leave the fillet in the refrigerator for 4 days.

On the day of serving, cut the salmon into slices and decorate with beetroot.