Nero di Calabria Rice with Tuna Bottarga
Il Nerone rice from Sibari is a variety of long-grain brown rice grown in the Sibari Plain in Calabria, Italy. Its dark color and intense flavor make it perfect paired with the Grated Tuna Bottarga, a valuable ingredient of the Italian seafood tradition. The result is an elegant, fragrant and nutrient-rich first course.
Ingredients
- 320 g of Nerone di Sibari rice
- 40 g of grated tuna roe
- 2 cloves of garlic
- 4 tablespoons of Calabrian extra virgin olive oil
- Rind of 1 lemon of Calabria
- Fresh parsley to taste.
- Salt and pepper to taste.
Proceedings
- Cook Nero Rice in plenty of salted water for about 35-40 minutes until al dente.
- In a frying pan, heat EVO oil with crushed garlic without browning it.
- Drain the rice and saute it in a pan with the flavored oil for 2 minutes.
- Turn off the heat and add grated roe, lemon zest and chopped parsley.
- Stir gently and serve immediately with a drizzle of raw EVO oil.
Tips
The roe should never be cooked: always add it with the heat off to preserve its fragrance and intense flavor. You can top the dish with a few drops of fresh lemon juice for a touch of acidity that enhances the marine flavor.
