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Ascoli Piceno
CENTRO COMMERCIALE - Via Roma 124
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Let yourself be won over by the fresh, Italian flavours of risotto with anchovies, lemon, and our burrata. A recipe that we recommend you propose to your guests to leave them breathless!
Ingredients for
4 servings
- 350 g of Carnaroli rice
- 1 Sabelli burrata
- 6 fillets of anchovies in oil
- 1 litre of vegetable stock
- Peel of 1 lemon
- Extra virgin olive oil, salt to taste
Prodotti utilizzati per questa ricetta
Burrata in Foglia Take-away
350 g
Method
Pour a little oil into a pan and heat it. Add the anchovies and, with the help of a little stock, dissolve them almost completely. Add the rice and toast it. Cover the rice with the broth and add more broth if the rice becomes too dry. Use scissors to cut the burrata into small pieces. Serve the risotto and complete the dish with grated lemon peel and a few pieces of burrata. If you wish, add a sprinkling of thyme or chives. Eat immediately.
WISDOM PILL
The combination of burrata and anchovies is now a must in gastronomy and you can use it both for simple croutons and more elaborate dishes like this one. Burrata, with its sweetness, tempers the savoury and iodized tones of the anchovies; it is a cheese that can often be combined with fish, from mussels to clams to prawns.
