Italiano
Wild red rice, brocoletti, champignon mushrooms and pecans
A dish with an intense and distinct flavor to pair with Ronco delle Cime Collio Friulano DOC Venica & Venica
Ingredients for 4 people:
360g wild red rice*, 600g red shrimp, 800g champignon mushrooms, 2 Sicilian broccoli spears, 2 cloves of Sulmona red garlic, ½ chili pepper, fresh thyme, 20g chipped pecans, extra-virgin olive oil and salt as needed.
Directions:
Wash and boil the rice in ample salted water for around 30 minutes. Drain and season with a tablespoon of EVOO.
Clean the shrimp, keeping 12 with their shells for decoration, and delicately remove the dark intestine thread from the tail.
Clean the mushrooms and cut each into eight pieces and fry quickly in a hot pan with a trickle of EVOO, a thyme spring and an intact garlic clove. Salt once done.
Clean the brocoletti spears and cut into small pieces then boil them for a few minutes in abundant salted water and then drain and cool in ice water. Sauté them quickly in a tablespoon of EVOO, a garlic clove, the chili pepper and a pinch of salt.
Sauté the whole shrimp in a pan with a trickle of EVOO and after salt to taste.
Finish cooking the rice in a broad pan with the vegetables and at the end add the shelled shrimp. Mix well and remove from heat. Season with a trickle of EVOO and salt to taste. Serve with the pecans sprinkled on top and garnish with three unshelled shrimp per plate.
* A natural hybrid rich in fiber and nutrients produced in very limited quality. The rice is high in anti-toxins and very digestible. A versatile rice that can be mixed with other ingredients, both fragrant and sweet, and which is also tasty by itself. Although it takes long to cook, it always remains crunchy.
Wine to pair:
Ronco delle Cime Collio Friulano Doc Venica & Venica
Medium straw yellow. Fresh and rich nose, dry fruit, almond, loquat, dry apricot, dry apple, very supple and continuous. Warm and fresh. Wonderful body. Long finish.
Production area: Dolegna del Collio (Gorizia), vineyards run with biodynamic agriculture.
Grapes: (Tocai) Friulano.
Wine making: The destemmed grapes are macerated for 18-24 hours at 11-12°C in the absence of oxygen. Fermentation and aging 40% in large oak casks of 20-27 Hl for 5 months and 60% in stainless steel tanks.
Alcoholic content: 14% vol.
Serving temperature: 13°C.
Suggested food pairing: Ideal aperitif, starters in particular prosciutto crudo. Amazing with risotto and mushrooms (the most easy to find is usually the porcini one).
