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RUSTICO BLACK RICE AUBERGINE CHILLI MEATBALLS
What do you need
- [ ] 150gr Riso Gallo RUSTICO BLACK RICE
- [ ] 2 large Aubergines
- [ ] 2 Beef tomatoes
- [ ] ½ Red Chilli
- [ ] 65gr Breadcrumbs
- [ ] 1 Lemon
- [ ] 1 teaspoon Coffee powder
- [ ] Basil
- [ ] Parsley
- [ ] Oregano
- [ ] Extra virgin olive oil
Proposed by: Davide Degiovanni
How to prepare:
Peel and roughly dice the aubergines.
Heat up a pan and quickly roast with some olive oil.
When the aubergines are nice and brown, (after about 4 minutes) add the RUSTICO BLACK RICE, stir for about 2 minutes then cover with 900 gr of hot water and season with salt.
Simmer and cook for about 30 minutes until the rice is cooked and all the water has evaporated.
Put aside and allow the rice to chill for at least 20 minutes.
Season and mix the cooked rice with bread crumbs, basil, parsley, oregano and coffee powder.
Shape the mix into little polpette about 40 gr each.
Dust with rice flower and roast in a hot pan with the olive oil until nice and brown.
Put aside and glaze with Extra aged balsamic vinegar.
Serve with rocket salad and lemon zest.