RISOTTO WITH TENERUMI (COURGETTE SPROUT SAUCE) AND MUSSEL AND CLAM SAUCE

RISOTTO WITH TENERUMI (COURGETTE SPROUT SAUCE) AND MUSSEL AND CLAM SAUCE

Recipe Created By:

Antonino Graziano

Serves

4

ready in

40 minutes

difficulty

Medium

What you will need

How to prepare:

For the mussel and clam sauce

  • 50 g shelled mussels and 50 g shelled clams
  • 30 g cream
  • 20 g chopped onion
  • 1 anchovy
  • 1 clove garlic chopped
  • 2 extravirgin olive oil
  • chopped parsley
  • saffron

For the courgette sprout sauce

  • 100 g tenerumi (sprouts of long Sicilian courgettes)
  • 200 g courgettes
  • 1 small onion
  • 30 g chopped almonds
  • 20 g pistachios
  • 20 g pine nuts
  • 2 tbsp. extravirgin olive oil
  • ground hot pepper
  • salt

For the risotto

  • 280 g Riserva 1856 Carnaroli Rice
  • 100 grated fresh caciocavallo cheese
  • 30 g onion chopped
  • 3 tbsp. extravirgin olive oil
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