Taste and creativity are combined in the Rice pie with lemon and PGI Finocchiona on a cream of Mozzarella di Bufala, and a reduction of wild fennel proposed by Maria Campagna. Learn how to prepare this original and creative first course.
- Carnaroli rice 100 g
- Vialone nano rice 100 g
- PGI Finocchiona 250 g
- Vegetable stock 500 ml
- Fresh onions 2
- Lemon from Costiera 1
- Wild fennel 100 g
- PDO Mozzarella di bufala Campana 250 g
- Fresh milk 250 ml
Carnaroli rice with PGI Finocchiona
Put a small amount of oil and some chopped onion in a saucepan. Cook on low heat, then add a slice of finely chopped PGI Finocchiona and let it brown. Put Carnaroli rice. Stir the mixture and half-cook rice by adding vegetable stock, as it cooks. Before plating, finish cooking until creamy.
Vialone Nano rice
Take a lemon, rinse it and grate the zest, squeeze it and put juice aside. In the meantime, place a saucepan on heat with a small amount of oil and a chopped fresh onion, then add the chopped PGI Finocchiona, the grated lemon zest and then Vialone Nano rice. Half-cook rice by adding vegetable stock. You will add lemon juice in the final cooking step, at your will. Before plating complete cooking.
Mozzarella di bufala cream
Put milk and mozzarella in a bowl and make a cream with the help of a hand blender. Bring it to a temperature of 60° and filter with a fine mesh sieve. Keep the cream warm.
Wild fennel reduction
Put the wild fennel in a tall container and emulsify it with a hand blender by adding Extra Virgin Olive Oil.
In a hat-shaped plate, construct a rice pie in layers, using a ring, starting from Carnaroli then Vialone and finish with Carnaroli rice.
Add the Bufala cream around the pie and a few drops of wild fennel reduction.