![Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5dd2d11b-ab1e-461e-9d52-5856ed7af376/Derivates/8168bf12-36ab-4149-9a20-d44aaf73987a.jpg)
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Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes
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Ingredients
Chocolate Lava Cake
- 50 g dark chocolate, small pieces or callets
- 50 g unsalted butter, diced, plus extra for greasing
- 30 - 35 g sugar, to taste
- 1 medium egg
- 15 g plain flour, plus extra for dusting
- 1 pinch fine sea salt
Saffron and Burrata Risotto
- 50 g Parmesan cheese, cut in pieces (2 cm)
- 20 g extra virgin olive oil
- 30 g onion, quartered
- 160 g risotto rice (e.g. arborio, Carnaroli - 17 minutes cooking time)
- 30 g white wine
- 330 g water
- ½ tsp saffron threads
- 1 tsp fine sea salt
Seafood Salad
- 50 g extra virgin olive oil
-
1
lemon, freshly squeezed juice
or 20 g red wine vinegar or white wine vinegar - ½ tsp fine sea salt
- 1 pinch ground black pepper
- 400 g water
-
8
whole baby squid, cleaned, without tentacles
or 2 whole squid, cleaned, without tentacles, sliced (1 cm) - 200 g large raw prawns, peeled, deveined
Serving
- 60 g burrata cheese, halved
- icing sugar, as desired
- Nutrition
- per 1 portion
- Calories
- 6933.4 kJ / 1657.1 kcal
- Protein
- 94.7 g
- Carbohydrates
- 114.7 g
- Fat
- 88 g
- Saturated Fat
- 35.2 g
- Fibre
- 4 g
- Sodium
- 3133.4 mg
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