Quick Recipes


Rice and risotto dishes to cook quicky and easily.


RISO GALLO VENERE RICE SALAD WITH COURGETTE PESTO, ALMOND AND SHAVED RICOTTA


Danilo_197_3549

What you need

  • [   ] 260g of Riso Gallo Venere rice
  • [   ] 1 green courgette
  • [   ] Fresh herbs to garnish basil and rocket salad
  • [   ] 1 tbsp of extra virgin olive oil
  • [   ] 20g of almond skinned and chopped
  • [   ] 20g of hard ricotta
  • [   ] Salt and pepper to taste
FOR THE PESTO
  • [   ] 2 green courgettes
  • [   ] 20g of grated Grana Padano cheese
  • [   ] 50ml of extra virgin olive oil
  • [   ] 10g of almond skinned
  • [   ] 5g of fresh basil picked and washed
  • [   ] 5g of fresh mint
  • [   ] picked and washed optional
  • [   ] Salt and pepper to taste

Proposed by: Danilo Cortellini


40'
4
Easy

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How to prepare:

First and foremost prepare the pesto. Shred the courgette with a grater, season with salt and leave it to drain for at least 1 hour over a sieve. Once the excess water is gone, put the shredded courgette in a food processor with all the other ingredients. Make sure you “pulse” the courgettes as you want to have a grainy paste with consistency and not a too lose pesto. Once at the right texture – keep aside in a jar. You can store the pesto in the fridge for a couple of days to use in a variety of other dishes, such as pasta.

 

Cook the Venere rice in salted boiling water for about 16 minutes and drain while still a little al dente. Cool the rice down under running water.

 

Cut the remaining courgette into a fine julienne and season with salt. Pat the courgette dry and mix together with the rice in a large bowl.

 

Now dress the Venere salad with the courgette pesto and add a drizzle of extra virgin olive oil. Mix well and plate in large bowls. Top the salad with chopped almonds, fresh basil, rocket leaves and some shaved ricotta.


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For this recipe:

VENERE RICE