Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
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
Tisane Verbena Mint 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.
Tisane 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.
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