Balilla brown rice with turmeric, with scampi tails, courgettes and onions, finished with mullet bottarga.
Ingredients for 4 people:
Whole Balilla rice about 250 g
4 fresh spring onions.
2 courgettes.
16 scampi tails deprived of the head and carapace.
A teaspoon of turmeric.
Salt and green pepper to taste.
Extra virgin olive oil.
A sprig of chopped parsley.
Salted capers.
Fish stock.
Mullet roe for grating
In a pan pour the oil, as soon as it is hot, add the diced courgettes and sliced onions, cook for about 5 minutes over medium heat.
Pour the prawn tails after 5 minutes and cook for another 10 minutes, adding a little comic (made with the shells of the prawns). You can possibly add more fish broth, but the flavor will vary. Season with salt and freshly ground pepper, use a little salt.
In a saucepan, cook the rice in abundant salted water by pouring a teaspoon of turmeric. This rice needs 45 minutes of cooking, you drain it at 30 minutes and pour it into the pan where the sauce is. pour the remaining stock and finish cooking the rice, stirring occasionally.
Season with more pepper if necessary and as soon as the rice is ready sprinkle with the chopped parsley sauce together with the capers and put in a small bowl with the oil.
Serve grating a generous dose of bottarga.
Thanks and to the next recipe.
