for 4 people

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

How it's done

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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