Italian Red Wild Rice

HK$60

Price per pack 1kg

Red rice often grows naturally in clay soil. It has a particular aroma and is characterised by its ruby red colour. It has a sweet taste, and once cooked, it could be stored in the fridge for same days. Its cooking time is 40 minutes. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.”

More about Cascina Belvedere

Red wild rice with clams and crispy pumpkin flowers

INGREDIENTS: 120 grams of red wild rice, 400 grams of clams, 1 clove of garlic, 20 grams of parsley, 0.5 hot chilli pepper, 1 egg yolk, 50 grams of bread crumbs, 4 Flowers pumpkin, 2 tablespoons of extra virgin olive oil, 100 ml of olive oil for frying.

PREPARATION: Clean the clams. Cook the red rice in a pot with boiling salted water for about 30-35 minutes. Meanwhile take the tajine and fry a little olive oil with red pepper and garlic; then add the clams and chopped parsley, cover with a lid. Once the clams have opened completely turn off the heat but leave them still covered for a few minutes. Remove the shells of the clams and keep some in their shells for decoration. Take the cooking water and filter it with the help of a strainer covered with kitchen paper, to avoid the residues of sand to pass through. Take the flowers, remove the base, wipe them with a moistened paper towel. Cut them lengthwise so that they open as if they were a fan. Brush them with beaten egg yolk and then pass them in breadcrumbs. Heat a little 'extra virgin olive oil, it is important that it be sufficient to completely immerse the flowers. Once it will be very hot, fry for 1 minute per side the flowers. When the rice is al dente, drain it. Heat a frying pan, add the rice, shelled clams and four tablespoons of the cooking water of the clams. Once you will be completely reduced the water, remove from heat and serve making the flower side of fried pumpkin and rice with clams dome for diner. Season with extra virgin olive oil with a few clams in the shell and a pinch of chopped parsley.

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