Ingredients
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
Tomato puree
Tartare
To serve
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.
How-tos
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