Arroz Negro Nerone de Calabria con Anchoas al Bergamota y Aceite de Oliva
The black roast of the Sibaris llanura includes the gold of Reggio
The black roast Nerone de Calabria, cultivated in the fertile Sibaris llanura, has a fascinating dark color and an intense flavor. Combined with marinated bergamot anchovies and extra Calabrian virgin olive oil, it becomes an elegant and surprising platter.
Ingredients
280 g of black roast Nerone de Calabria
150 g of anchovies marinated in bergamot
Ralladura de 1 bergamota
Extra Calabrian virgin olive oil
1 day of play
Fresh Perejil
Pimienta negra flavoured
Salt to taste
Hot vegetable flavored
Preparation
Cocer el arroz Nerone in water salad or hot 35-40 minutes al dente.
Gently heat the vinegar with oil for 1 minute until golden.
Add the anchovies to the bergamot and heat them for 1-2 minutes to low heat.
Discover the hair and transfer it to the sartén. Mezclar suavemente.
Añadir ralladura de bergamota y perejil picado.
Salpimentar and regar with raw aceite.
Servir tibio.
Advice
Do not wash the Nerone roast before cooking. The bergamot anchovies are delicate: add them with the heat if necessary to preserve the citric aroma.
