There is an unmistakable touch of Sicily in the flavors and colours of this dish (although the rice comes from Piedmont), which goes all too well with the delicacy of the stracciatella, or burrata if you opt for that one. It features a magnificent look, full flavours and you can even make it the day ahead.
- 250 gr red wild rice
- 250 gr black rice
- 250 gr white Arborio rice
- 80 gr pecorino cheese, grated
- 80 gr almonds, skin removed, coarsely chopped
- 170 gr dried tomatoes, rinsed and finely chopped
- 12 tbsp extravirgin olive oil
- 1 tbsp salted capers, rinsed under running water
- juice of 1 lemon
- 600 gr fresh stracciatella (it is the stuffing of burrata: you can use a burrata as well, thoroughly chopped)
- 80 gr black olives
Boil separately the three kinds of rice and let cool to room temperature.
Combine the tomatoes, almonds, pecorino cheese and capers in a food processor and work until you reach the consistency of a rough cream.
Divide the sauce in three parts, and with each one dress the rices, one at a time. Squeeze the lemon juice into the rice, mix well and set aside.
Grease a tin with some oil and first place the black rice with the help of a spoon. Even the surface, then add the white rice, and finally the red one on top. Press well with the spoon in order to eliminate any bubbles and tap the tin on the table to stabilize the content. Close the tin with plastic film and refrigerate for at least 12 hours.
Unmold the tin on a plate, pop the stracciatella into the center and decorate with some black olives and additional whole almonds.