Calabrian Black Nerone Rice with Bergamot Anchovies and Extra Virgin Olive Oil

The Black Rice of the Sybaris Plain Meets the Gold of Reggio

Calabrian Black Nerone Rice, grown in the fertile Sybaris Plain, has a fascinating dark color and an intense nutty flavor. Paired with Bergamot-Marinated Anchovies and a drizzle of Calabrian extra virgin olive oil, it becomes an elegant and surprising first course that unites two Calabrian excellences in a dish of great personality.

Ingredients

• 280 g Calabrian Black Nerone Rice
• 150 g Bergamot-Marinated Anchovies
• Zest of 1 bergamot (or lemon)
• Calabrian extra virgin olive oil to taste
• 1 garlic clove
• Fresh parsley
• Black pepper to taste
• Salt to taste
• Vegetable stock as needed

Method

1. Cook the Black Nerone Rice in plenty of salted water or vegetable stock for about 35-40 minutes until al dente.
2. In a pan, gently heat the olive oil with garlic for 1 minute without browning.
3. Add the Bergamot Anchovies and warm briefly for 1-2 minutes over low heat.
4. Drain the rice and transfer to the pan. Iron gently.
5. Add the grated bergamot zest and chopped parsley.
6. Season with salt and pepper, drizzle with raw olive oil.
7. Serve immediately, warm.

Tips

Black Nerone Rice should not be rinsed before cooking to preserve its pigments and nutrients. The Bergamot Anchovies are delicate: add them off the heat or nearly so to preserve the citrus fragrance. A dish that surprises with its colors and flavors.