- 180
gr riso Carnaroli I Chicchi d'Angelo;
-
1500
ml vegetable mushroom broth;
-
300
gr fresh cardoncelli, 100
gr white grapes;
-
50
gr butter, 20
gr sakè;
-
1
shallot, 3 sprigs fresh thyme;
- Extra virgin olive oil, salt, pepper, semi-seasoned pecorino qb.
Method:
Clean and cut the cardoncelli. Prepare a vegetable broth with the waste of the cardoncelli and half a shallot.
Cook the cardoncelli in a pan with oil and thyme. Toast the rice. Add the broth a little at a time.
Halfway through cooking add a part of cardoncelli.
At the end of cooking, rest for 30 seconds, and add the remaining cardoncelli with pecorino.
Separately prepare in a small pan melted butter and white grapes, sprinkle with sake.
Garnish the dish with the cardoncelli, the grapes and thyme.
Recipes di Chef Giuseppe Falanga e Adele Polluce
Photo di Adriano Mauri Read more- 180
gr riso Carnaroli I Chicchi d'Angelo;
-
1500
ml vegetable mushroom broth;
-
300
gr fresh cardoncelli, 100
gr white grapes;
-
50
gr butter, 20
gr sakè;
-
1
shallot, 3 sprigs fresh thyme;
- Extra virgin olive oil, salt, pepper, semi-seasoned pecorino qb.
Method:
Clean and cut the cardoncelli. Prepare a vegetable broth with the waste of the cardoncelli and half a shallot.
Cook the cardoncelli in a pan with oil and thyme. Toast the rice. Add the broth a little at a time.
Halfway through cooking add a part of cardoncelli.
At the end of cooking, rest for 30 seconds, and add the remaining cardoncelli with pecorino.
Separately prepare in a small pan melted butter and white grapes, sprinkle with sake.
Garnish the dish with the cardoncelli, the grapes and thyme.
Recipes di Chef Giuseppe Falanga e Adele Polluce
Photo di Adriano Mauri