Game of 4 flavours + 1

Alessandro Negrini e Fabio Pisani

For 4 people

200 g of Carnaroli rice
16 Tarantine "bearded" mussels
35 g of burrata
100 g of turnip top purée
50 g of turnip leaves and tops
4 dried cherry tomatoes
30 g of chopped onion
10 g of desalted capers
4 basil leaves
fresh oregano
2 l of vegetable stock
20 ml of dry white wine
20 g of extra virgin olive oil
Mozia salt

Lemon zest
2 Sarawak Utirancotta black peppercorns



Heat the lightly salted vegetable stock and scald first the leaves and then the tops of the turnips. Clean the mussels thoroughly and open them raw, taking care to collect their water, filter it and set it to one side. Rehydrate the cherry tomatoes in a quantity of water equal to the weight of the tomatoes for about 30 minutes. Squeeze them and chop them with the capers and basil.

Gently cook the onion in extra virgin olive oil for 20 minutes. Add the rice, toast and add the white wine. Evaporate and continue cooking for about 10 minutes, adding a little vegetable stock at a time. Add the turnip top purée, mix well for 2 minutes and add the tomatoes and burrata. Cook for another 2 minutes and add the mussel water. Mix well.

Bring 250 g of water to the boil, take off the heat, add all the herbs and flavourings and leave in infusion for 4 minutes. Filter.

Cook the mussels for 1 minute in the tisane preheated to 80 °C. Place the rice on the plates and complete with 4 mussels for each plate.