Riso Carnaroli with Peppers, Tomatoes and Olives

Flemish brushstrokes for Mediterranean emotions. In Chef Eros Picco’s mise en place, Carnaroli rice – king of risottos – enhances the more “passionate” character of the new Emotion collection, through the encounter with 3 ingredients-symbols of Italian cuisine.

Ingredients for 4 people

320 g Carnaroli Rice

300 g Red Peppers

1 Glass of White Wine 3

Red Tomatoes

1 Lt Vegetable Broth

200 g Pitted Black Olives

100 g Parmesan Cheese

Salt, Pepper, Garlic, Thyme, Marjoram, Sugar, Basil leaves, Extra virgin olive oil

Cooking instructions

For the olive powder

Place the olives on a plate lined with baking paper and let them dry in the oven for a few hours at 100-120° C. Once the olives are dehydrated, remove them from the oven and let them cool. Blend them in a blender until you obtain a fine powder, which you will keep in a small container.

For the tomatoes

Wash and peel the tomatoes and lightly score them on one side using the tip of a knife. Blanch them in boiling water for a few seconds, in a large pot, and cool them in cold water. Peel the tomatoes, cut them into 4 petals and remove any seeds. Line a baking sheet with baking paper. Sprinkle with sugar and salt and add a few sprigs of thyme and marjoram and a few strips of garlic. Arrange the tomato petals on the baking sheet, sprinkle them with more salt and sugar, tufts of aromatic herbs, slivers of garlic and a drizzle of olive oil. Bake at 75° C for about 3 hours. As soon as the tomatoes are dry, take them out of the oven and cut them into small fillets, which you will wrap with the olive powder.

For the bell pepper cream

Wash and clean the peppers, removing the seeds, and cut them into small pieces. In a saucepan add a drizzle of olive oil and brown a clove of poached garlic. Add the peppers and let them brown for a few minutes. Add the white wine and let it evaporate. Continue cooking with the vegetable stock. When the peppers are soft, let them dry, then blend them with a few basil leaves and a pinch of salt, until you have a smooth and velvety sauce. Pass the mixture through a sieve or colander and keep warm.

For the risotto

Heat a drizzle of e.v.o. oil in a sufficiently large pot, add the Carnaroli rice and toast for a few minutes. Add the stock and let it evaporate; continue cooking adding stock when necessary. About halfway through cooking, add the bell pepper cream. Finish cooking by adding, if necessary, more vegetable stock. When cooked, drizzle with a little olive oil and Parmigiano Reggiano.

Service

Place the risotto in the center of the flat plate of TAITÙ Emotion collection. Arrange tomato fillets as desired over the risotto and finish with a fried basil leaf.

Enjoy!

Mise en place Emotion Collection