Rice from Sibari, asparagus, cherry tomatoes and seafood

Yield: 4 servings


320 g Carnaroli rice from Sibari

40 g extra-virgin olive oil

3 g scallion

50 g white wine, vegetable stock

2 g dill

2 g parsley

4 red shrimps

40 g baby squids

100 g clams

4 g lemon peel and lemon juice

1 g thyme

1 garlic cloves

salt and pepper to taste

Cook the grinded scallion in a pot with oil, add rice before it browns and toast for a few seconds, then wash with white wine until it evaporates. Let it cook slowly, pouring the vegetable stock little by little as it cooks. Once cooked, season with salt and pepper, cover and let it stand for a few minutes. Finally, cream it with oil, dill, chopped parsley, lemon juice and lemon peel.

Cook the seafood separately with oil, garlic, thyme, salt and pepper.

Cherry tomatoes

40 g cherry tomatoes

1/2 a garlic clove

1 twig of thyme

2 g lemon peel

5 g extra-virgin olive oil

salt, pepper and icing sugar to taste

Place the tomatoes on an oven plate, add all the other ingredients and let them cook in the oven at 80° C for about six hours. Then store them dipped in olive oil.

Asparagus sauce

400 g green asparaguses

20 g butter

30 g extra-virgin olive oil

30 g celery

3 g garlic

1 g orange peel

2 g basil

50 g scallion

3 g thyme

500 vegetable stock

Cook the scallion, thyme and celery in a pot with butter and oil. Add the asparaguses, basil and orange peel before they brown. Pour a layer of vegetable stock, season with salt and let it cook for about 30 minutes, gradually adding more stock. Once cooked, blend and filter

Final composition

Pour the asparagus sauce on the plate, place the rice on it and lay the seafood, cherry tomatoes, fresh herbs and asparaguses on the side with a drizzle of olive oil.