Black rice with cuttlefish
La Toscana: Tuscan Recipes
Ingredients for 4 people
500g – 600g of fresh cuttlefish
400g of rice
2 cloves of garlic
1 red chilli pepper
2 tablespoons of meat sauce
1 glass of white wine
Olive oil
Take a casserole dish. Cover the bottom with olive oil. Add 2 cloves of garlic and 1 red chilli pepper. Clean the cuttle fish and cut them into small chunks before cooking them in the casserole dish. Add some salt. As soon as they are brown, start to cook the rice and add the white and stir.
Now, it’s time to use your meat sauce. Make sure it gets absorbed into the cuttlefish. Whilst the rice cooks, add 2 spoons of tomato gravy and other of the meat. Stir it so it doesnt stick to the bottom.
In order to gain full flavour from the risotto, serve it with grated parmesan cheese. This will allow the colours to contrast and increase your appetite.
Recipes kindly supplied by Il Tirreno
Commenti (0) | March 16, 2010