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.
