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

1. Cocer el arroz Nerone in water salad or hot 35-40 minutes al dente.
2. Gently heat the vinegar with oil for 1 minute until golden.
3. Add the anchovies to the bergamot and heat them for 1-2 minutes to low heat.
4. Discover the hair and transfer it to the sartén. Mezclar suavemente.
5. Añadir ralladura de bergamota y perejil picado.
6. Salpimentar and regar with raw aceite.
7. 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.