BLACK RICE – FLOUR SOFT CAKE WITH COURGETTE CREAM, RED TUNA TARTARE AND CRUNCHY SEEDS
Ingredients
For 4 persons:
100 g Wholegrain Black Rice “Nero Beppino” Rice
100 g Courgettes
120 g Red Tuna Tartare
10 g Pumpkin Seeds
10 g Linseed (flaxseed)
10 g Sunflower seeds
2 tbsps Extra Virgin Olive Oil EVO
Juice of ½ lemon or lime (to taste)
Chives (optional, to garnish)
Salt and freshly ground black pepper, to taste
How to prepare it:
Simmer the wholegrain Black Rice “Nero Beppino” in abundant salty water for 50 minutes. Drain well and allow to cool completely. Finish by drizzling with extra virgin olive oil and gently stir.
Wash the courgettes, trim the ends and finely dice them. In a frying pan, heat a drizzle of extra virgin olive oil over a medium heat for a few minutes. Add the courgettes and sauté for a few minutes until they begin to soften. Season to taste with salt and freshly ground black pepper.
Finely dice the fresh red tuna and place it in a mixing bowl. Season with a drizzle of extra virgin olive oil, some lemon juice, salt and freshly ground black pepper. If desired, add some finely minced chives along with the linseed, sunflower seeds and the pumpkin ones. Gently stir to combine, and let the tartare absorb the flavours.
Place a 10 cm round-shaped pastry cutter on a serving plate. Fill it with a layer of the cooked black rice, pressing it down gently with the back of a tablespoon. Add some diced sauté courgettes covering the rice evenly and finish with a generous layer of red tuna tartare, gently pressing to flatten the top and create a smooth, even surface.
Carefully remove the ring and immediately serve or store in the fridge for short time before serving.
BUON APPETITO!
Mamma Rosetta
How to prepare it:
Simmer the wholegrain Black Rice “Nero Beppino” in abundant salty water for 50 minutes. Drain well and allow to cool completely. Finish by drizzling with extra virgin olive oil and gently stir.
Wash the courgettes, trim the ends and finely dice them. In a frying pan, heat a drizzle of extra virgin olive oil over a medium heat for a few minutes. Add the courgettes and sauté for a few minutes until they begin to soften. Season to taste with salt and freshly ground black pepper.
Finely dice the fresh red tuna and place it in a mixing bowl. Season with a drizzle of extra virgin olive oil, some lemon juice, salt and freshly ground black pepper. If desired, add some finely minced chives along with the linseed, sunflower seeds and the pumpkin ones. Gently stir to combine, and let the tartare absorb the flavours.
Place a 10 cm round-shaped pastry cutter on a serving plate. Fill it with a layer of the cooked black rice, pressing it down gently with the back of a tablespoon. Add some diced sauté courgettes covering the rice evenly and finish with a generous layer of red tuna tartare, gently pressing to flatten the top and create a smooth, even surface.
Carefully remove the ring and immediately serve or store in the fridge for short time before serving.
BUON APPETITO!
Mamma Rosetta
Nero Beppino Rice
WHOLEGRAIN AND AROMATIC, WITH AN INTENSE AROMA
A pure black coloured wholegrain rice, rich in fibre, nutrients and antioxidants.
Ideal for the preparation of timbales, sides and mainly dishes based on vegetables and fish.
A fine rice ideal for preparing creamed risottos as it releases abundant starch during cooking.
