Risoni is a very small shape of pasta. Almost look like some kind of rice or grain. It tasted very interesting. Probably because the way I cooked it, I kept expecting it to be rice. But it is pasta. Next time I would try to put it in a salad or a soup. I imagine it would suit better with its texture.
Risoni (250 g), Chorizo (2, about 200 g, sliced), prawns cutlets (a dozen, peeled and deveined), Spanish onion (1), red capsicum (1), garlic (4 cloves, minced), fresh ripe tomato (4), fresh parsley (1/4 cup, chopped),parmesan cheese, olive oil.
What to do:
- Place a large pot of salted water onto boil. Add pasta and cook until al dente.
- Chargrill the capsicum on the open flame of the gas stove until the capsicum becomes soft and has a nice charcoal color on the skin. Leave it on the chopping board to cool.
- In a large frying pan, heat olive oil over medium heat. Brown the Chorizo, and then add Spanish onion and garlic. Saute until the onion starts to caramelise.
- Add chopped tomato and cook until the tomato is soften and turned into a nice sauce.
- In the meat time, peel the chargrilled capsicum flesh off, throw out stuffs inside, i.e. the seeds and all. Roughly chop the flesh into strips and add it into the sauce, cook for 1-2 minutes.
- Reduce heat and add prawn. As soon as the prawn changed color, turn off the heat.
- Serve with chopped fresh parsley and parmesan cheese.