Tomato rice tartare

Total: 55 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 328 kcal
, Fat: 16 g
, Carbohydrate: 33 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Venere rice

½ tbsp olive oil
125 g Venere rice
5 dl water
½ tsp salt

Tomato puree

50 g dried tomatoes in oil, drained
1 tsp mustard
2 tbsp water
1 organic lemon, grated zest and 2 tbsp of juice
a little pepper

Tartare

200 g courgettes, cut into cubes
30 g Pecorino romano, finely grated
2 sprig oregano, finely chopped

To serve

200 g yellow cherry tomatoes, cut in half
1 tbsp olive oil
1 tbsp balsamic vinegar
a little sea salt
40 g dried tomatoes in oil, drained, roughly chopped
70 g Pecorino romano, cut into slivers
1 sprig oregano, leaves torn off
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How it's done

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Venere rice

Heat the oil in a pan. Add the rice, sauté briefly. Pour in the water, season with salt, bring to the boil. Reduce the heat, cover and simmer for approx. 40 mins. until al dente, stirring occasionally. Drain the rice, leave to cool slightly.

Tomato puree

Place the tomatoes in a measuring cup along with all the ingredients up to and including the pepper, puree.

Tartare

In a bowl, mix the courgettes, pecorino, oregano, rice and tomato puree. Using a cutter (approx. 7 cm in diameter), arrange ¼ of the mixture on plates.

To serve

Arrange the cherry tomatoes alongside the tartare, drizzle with oil and balsamic, season with salt. Arrange the dried tomatoes and pecorino on the tartare, sprinkle with oregano.

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