Red rice, prawns and mozzarella for a perfect single dish in every season and 100% made in Italy. Much better than a poke
The bowls, literally "bowls", are the current trend and are the creative version of the Hawaiian poke. Instead of rice and raw fish, you can use your favorite and not necessarily exotic ingredients, the important thing is to build a complete and balanced dish. At Le Biciclette Art Bar & Bistrot in Milan, Italian cuisine is interpreted with contemporary taste, meeting lunch, brunch, aperitif and going into the night. New in paper, the bowls Italian and hamburgers, but in the Milanese version, like the Burger de Milan.
The recipe of the Mediterranean bowl
Ingredients for 4 people
300 g of brown red rice
50 g of rice vinegar
10 g of salt
10 g of sugar
100 g of Campania buffalo mozzarella
12 prawn tails
80 g of salted capers
half a liter of sunflower oil
8 fresh basil leaves
The peel of 1 organic lemon
For the dried tomato pesto
100 g of blanched dried tomatoes for 3 minutes
1 clove of garlic
50 gr of pine nuts
2 dl of extra virgin olive oil
Prepare a marinade consisting of rice vinegar, salt and sugar and boil it for 5 minutes. Mix well and leave warm.
Boil brown rice in slightly salted water for about 45 minutes, drain, cool and season with marinade.
For the dried tomato pesto, put all the ingredients in a mixer, whisk until a homogeneous mixture is obtained
Wash the capers in salted water under running water, dry well, fry the seed oil, drain on paper towels and keep in a dry place.
For the prawns, boil the tails in salted water with a few drops of lemon for 3 minutes, drain, shell and cut into chunks.
Put the warm rice at the base of 4 soup plates, add the tomato pesto, the crispy capers, the diced buffalo mozzarella and the prawn morsels. Season with a little oil, the lemon peel cut into very fine julienne strips and the basil leaves chopped by hand.
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