ORGANIC CARNAROLI RICE CREAMED WITH PARMIGIANO CHEESE MATURED 26/28 MONTHS, GOAT SALAMI AND SAPA DROPS
Ingredients for 4 people
320 g Organic Carnaroli Rice
2 medium white shallots
4 teaspoons of Sapa reduction
½ glass fruity white wine
100 g Gluten-free Goat Salami
60 g Parmigiano Cheese matured 26/28 months
40 g butter
vegetal broth to taste
pepper to taste
Parmigiano Cheese flakes
extra Virgin Olive Oil
Brown the chopped white shallots with a tablespoon of extra virgin olive oil. Toast the rice for a few minutes stirring it frequently to prevent coloring too much. Add some white wine and let evaporate. Add vegetable broth until almost cooked. Cream the rice with butter, Parmigiano cheese and two tablespoons of extra virgin olive oil. Let it rest for a few minutes.
After cutting the gluten-free goat salami into strips pan-fry a half to use as a garnish.
Lay the remaining goat salami on plates in a ring. Cover with the risotto.
Garnish and add a tablespoon of Sapa reduction at room temperature and the Parmigiano Cheese flakes.
Serve with a full-bodied red wine.
Carnaroli Rice has been nicknamed the “caviar of rice” and is highly prized by chefs all over the world for its bold white kernel, uniform starch release and deliciously creamy and toothsome texture. Tons of experience and passion for rice growing is in every bag of rice. They farm organically and control every aspect of the production, assuring quality and taste in every grain.
GLUTEN-FREE GOAT SALAMI
In the past, the Latin word “salamen” usually meant salted fish, namely cod and stockfish, more than meat preserved in salt. In the fifteen century, the salted fish was still sold in the “larderia” - an ancient bacon shop - along with meat and sausages. By extension, the term “salamen” will eventually become the etymological root of cured meat, and, in particular, will indicate the salami. This typical artisanal Piedmont salami by Dessilani is made with lean goat meat and pork meat. Lactose and gluten-free.
PARMIGIANO CHEESE MATURED 26/28 MONTHS
We can taste this award-winning Parigiano Cheese at the best restaurants all over the world. The whole production process is strictly artisanal and totally controlled by the company. After two years of ripening, the Bonat Parmesan Cheese is checked by experts from the Parmesan Cheese Consortium, and only the exceptional and correctly aged wheels obtain a second brand called “EXTRA.” From this point on, only the most exceptional wheels will ripen till 3, 5, or even till 7 and 10 years.
The name SI.GI. has been written in the Gambero Rosso golden book of the Italian Food Excellence. The search for and recoup of forgotten fruits. Organic farming methods, which guarantee the purity of raw materials. Natural, manual processing that fully respects seasonal cycles. Traditional cooking methods such as boiling in an open pot: this is SI.GI. Thanks to their work, long-forgotten fruits and processes have been rediscovered. Sapa (or Saba in Emilia Romagna region) is a rare, ancient condiment from Marche region, also known as “cooked wine must”. It is made from slowly cooked, unfermented wine must. The resulting sweet concentrate is preserved in glass bottles.
EXTRA VIRGIN OLIVE OIL
At the Masseria del Duca farm, they breed 40.000 hens and pack the eggs. They breed 250 Italian Frisona cows and have their dairy farm. They organically cultivate 200 acres of olive groves and have their mill with bottling and packaging centre. The Masseria del Duca is the first farm in Puglia to be equipped with a modern biogas plant. This Italian extra virgin olive oil has a golden green color, fruity, sweet and intense taste. Masseria del Duca owns and controls the whole productive cycle, from olive harvesting to raw material processing.
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