Calabrian Nerone Rice with Bergamot-Infused Anchovies and Extra Virgin Olive Oil

Black rice from the Sibari plain meets the gold of Reggio Emilia

Nerone rice from Calabria, grown in the fertile Sibari plain, has a captivating dark color and an intense nutty flavor. Paired with Bergamot-Marinated Anchovies and a drizzle of Calabrian EVO oil, it becomes an elegant and surprising first course, combining two Calabrian delicacies in one dish with great personality.

Ingredients

• 280 g Calabrian Nerone Rice
• 150 g Bergamot-Marinated Anchovies
• Zest of 1 bergamot (or lemon)
• Calabrian EVO oil to taste
• 1 clove garlic
• Fresh parsley
• Black pepper to taste
• Salt to taste
• Vegetable broth to taste

Preparation

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

Tips

Nerone Rice does not need to be rinsed before cooking to preserve its pigments and nutrients. Bergamot Anchovies are delicate: add them with the heat turned off or almost off to preserve their citrus aroma. A dish that amazes with its colors and flavors.