RISOTTO WITH TOMATO WATER, PLANKTON, CAPERS, ANCHOVIES AND BASIL
MATTEO METULLIO & DAVIDE DE PRA
Ingredients 4 servings
500 g San Marzano tomatoes
500 g plum tomatoes
250 g basil leaves EVOO
20 g sunflower oil
200 g Carnaroli rice
8 Cantabrian anchovy fillets
Credits: Roberto Pastrovicchio
Blend the tomatoes well and put them in a bag where the water can drain off. Drain overnight at fridge temperature.
Rinse, dry and fry the caper berries in hot oil. Finely chop until they become a sort of powder.
Quickly blanch the basil and cool in ice water. Place in a suitable container and blend together with 20 g of evoo, 20 g of sunflower oil, and salt and pepper to taste. Blend until smooth and creamy.
Dry toast the rice, de-glaze with white wine, allow 70% to evaporate and finish cooking with broth and tomato water in equal parts. At the very end, stir in a pat of butter, oil, plankton, the parmesan cheese, salt and pepper. Top with the other preparations and add the anchovy fillets cut into squares.
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