Zucchini flowers with Venus black rice By Chef Emanuele Cavagnino
Preparation Steam the zucchini for a few minutes, let it cool then add to it the eggs, the cheese, salt, pepper and nutmeg. Stuff the zucchini flowers and cook au gratin in the oven at 190° for 8 minutes. Boil separately the rice for about 45 minutes with the onion, celery, carrot and salt. Once ready, drain it and cook it in a pan with butter and sage. Serve on a plate, the rice in the middle and the stuffed zucchini flowers all around.
notes:
Ingredients starters • 160 gr Venus black rice • 50gr butter • ½ Cureggio and Fontaneto Blond Onion Slowfood Presidium • 1 celery rib • 1 carrot • salt, pepper, nutmeg • sage • 100gr grated Parmesan cheese • 2 eggs • 1 zucchini • 4 zucchini flowers
Carnaroli rice mixed parsley pesto and frogs in white sauce By Chef Gianpiero Cravero
Preparation Clean the frogs and slice them in half. Use their lowest part to prepare the broth with half onion, carot, celery and water. Cover in flour the frog-legs and fry them for a minute in oil then strain them. Brown the chopped garlic, add the frogs, salt and a ladle of broth and let it absorb. Blender the parsley with oil, salt and pepper and Parmesan cheese to obtain the pesto. Toast the remaining onion in oil and butter, add the rice, brown for a few minutes, add the broth and let cook. Add the pesto, cream with butter and Parmesan cheese. Serve the risotto with the frog sauce. 21
Ingredients urse • 350 gr Carnaroli rice first co • 20 fresh, medium frogs • 1 Cureggio and Fontaneto Blond Onion Slowfood Presidium • 1 carrot, 1 celery rib • 1 cloves garlic • parsley • butter • Parmesan cheese • oil, salt, pepper