VENERE with chicken breast and curry

Amounts for 4persons.: 2 chicken breasts-opened, cleaned and cut into little pieces, 300 gr of Venere rice, boiled in salted water, 2 dl of meat broth, 1 minced onion, 50 gr of butter, 1/2 glass of white wine, 2 laurel leaves, 1 table-spoon of curry powder, 1/2 tea-spoon of thyme, salt and pepper.

Brown the onion into the butter for few minutes. Add the chicken, adjust with salt and pepper, pour the thyme, the laurel leaves and let everything dry. Pour the white wine, let it evaporate, then add the curry powder that you have already melt with some meat broth. Continue the cooking, always adding some broth, for about 20 minutes, till the chicken meat won't be very tender and the sauce won't be thick enough (if you need, you can use a tea-spoon of wheat meal).Serve the chicken in hot plates, together with the rice which must be sprinkled with the curry sauce.

VENERE Rise with shrimps and marsala.

Amounts for 4 persons: 500 g of shrimps, 200 gr of Venere rice-boiled in salt water for 40 minutes, 50 gr of butter, 1 table-spoon of olive-oil, 2 cloves of garlic, 1 little minced onion, 1/2 glass of marsala, 1 minced lemon peel, minced parsley, 1 tea-spoon of flour, salt and pepper.

In a saucepan, heat up oil and butter, then add garlic, onion and brown them. Blend the shrimps that you have already shelled, washed and trickled. Join salt and pepper. After some minutes, add the lemin peel, the marsala and the parsley. Let it stew for 5 minutes, slowly, with the lid on the saucepan. Sprinkle with the flour, passing it through the sifter, in order to avoid clots. Mix up and after few seconds, serve in hot plates with the rice which must be poured with the cooking shrimps sauce.

VENERE Rice with the pumpkin.

Amounts for 4 persons: 300 gr di Venere rice, 200 gr of peeled pumpkin, 50 gr of butter, 1 lt of meat broth, 1 table-spoon of olive-oil, 1 minced onion, 1 glass of white wine, 1 minced rosemary little branch, salt pepper and nutmeg.

In a saucepan, heat the oil and a part of the butter to brown the pumpkin cut into little pieces. Add salt, pepper and grate the nutmeg. Continue the cooking until the pumpkin will be a little coloured. Put it into the oven at 180 °C for 10 minutes. At the same time, brown the onion and the persley in the butter left into another pot. Pour the rice and roast it for few minutes. Sprinkle with the white wine and let il evaporate, always adding meat broth. At half cooking joint the pumpkin. When the rice is ready and the pumpkin is almost completely melted, let it rest for some minutes and then serve it in hot plates.