May 29 2019

Three Colours Rice Ring with Stracciatella

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. 

Serves 10-12

  • 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.

 

 

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Posted in First course, Vegetarian
Jul 28 2017

Mediterranean Pepperonata

The secret of a perfectly tasty and creamy pepperonata is the breadcrumbs. Enjoy this wonderful recipe, whose results stay perfect even in the days to come.

Serves 4

  • 2 yellow pepper
  •  red pepper
  • 1 fresh chilly pepper
  • 1 medium onion
  • 1 garlic clove
  • 1 spoon capers,
  • 3 spoons extravirgin olive oil
  • 2 spoons vinegar
  • 1 spoon breadcrumbs
  • pine nuts to garnish

Chop the onion and garlic and place in a large pan with the oil and red chilly pepper; let it golden, then add the pepper, previously sliced and cubed. Cook for 20 minuts, stirring every now and then. Pop also the capers into the pan.

Bring to the boil and add the vinegar; let it reduce and sprinkle with the breadcrumbs.  Add some salt to taste and serve lukewarm or at a room temperature, even better the day after.  Garnish with some toasted pine nuts.

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Posted in Sides, Recipes, Light recipes, Vegan, Vegetarian
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