
Fried black rice with artichokes
Ingredients
Instructions
- 300 g Venere black rice
- 200 g black peppercorn pecorino
- 6 thin slices of pancetta
- 300 g octopus in pieces
- 5 small purple artichokes
- 2 cloves garlic
- 3 tbsp. tablespoon mild Italian olive oil
- Fresh thyme
- Salt pepper
- Rinse the rice well and cook in 1 liter of cold salted water for 35 minutes from boiling. Pepper, add 1 tsp. olive oil.
- Cook the octopus pieces in a hot oiled frying pan for 7 minutes over medium heat, stirring regularly. Let cool.
- Place the slices of pancetta on the oven tray and bake them at 150°C (th. 5) for 12 min (they must be very crispy).
- Divide the artichokes into four after removing their stem. Remove the heart with the hay.
- Sauté the rest over high heat for 10 minutes in 1 tbsp. tablespoons of oil with the peeled and sliced garlic and a little crumbled fresh thyme. Salt, pepper.
- Pour the tbsp. tablespoon of remaining olive oil in a sauté pan, add the well-drained rice and cook over medium heat for 5 minutes, stirring.
- Add octopus and artichokes. Mix well and cook for another 2 minutes.
- Arrange the mixed rice in a large hot dish, add the pancetta and the pecorino cut into thin strips. Serve hot.
Fried black rice with artichokes
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