Tag: Rice

Venere rice salad – Italian cuisine – Italian Cuisine

Salad with Venere rice: discover the best combinations and tricks to cook it thanks to the summer ingredients, a dip between flavor and color

Present on the market for some years, Venere rice is increasingly loved and used in many recipes. This dark grain is born in Piedmont thanks to the union of two varieties, a local one, white, and an oriental one. It seems that black rice in theancient China was considered a noble food, reserved for the emperor. Today we can all appreciate his numerous properties and color, able to transform even the simplest dish thanks to the intriguing chromatic effect.

Benefits of Venere rice

The Venere rice owes its characteristic ebony shades to the pigments of the pericarp which covers it. Rich in anthocyanins, which can be found in blue and purple fruit, it plays an important role antioxidant action, able to counteract premature aging and contribute to cell regeneration by keeping the walls of veins and arteries in shape. How to cook Venere rice? Hardly overcooked: crunchy, it is also ideal for a picnic, a lunch break away from home or finger food preparations to be served as an aperitif in many small glasses. To enjoy it at its best you can taste Venere pilaf rice, after boiling it, or use it for a delicious pie. Compared to commonly used rice, it has a higher quantity of vitamins, minerals and fibers, which is why integrating it into the diet will transform Venere rice into an ally of your well-being.

The best combinations for the Venere rice salad

How to prepare a delicious salad using Venere rice? Perfect match with shrimp or prawns, to be cooked on the griddle and seasoned with fresh coriander, parsley and aromas. To give a touch of color you can add many cubes of red pepper or the courgette, also excellent raw, rich in purifying properties. Cut the zucchini into julienne strips and try to season Venere rice with fresh parsley: a real treat. Among the ingredients to be tested in the Venere rice salad, fresh or smoked salmon and eggs, precious forprotein intake. If you love spices go ahead and sprinkle with turmeric, saffron or ginger, which goes well with Venere rice and teases with taste.

5 ideas for the Venere rice salad

1 Venere rice salad with crispy prawns and courgettes
2 The exotic flavor of mango along with Venere rice and red onion
3 Venus rice with grilled vegetables and herbs
4 Venus salmon salad with pepper and fresh coriander
5 Venus rice salad and eggs

Rice, potatoes and mussels: paella with the Bari accent – Italian Cuisine

Baked earth and sea dish, the Bari "tiella" has been inebriating the streets around the Basilica of San Nicola for over four centuries. Few doubts: it was the Bourbons who taught the pleasure of this dish to the citizens of the Apulian capital, with different variations according to taste.

In the name there is already a clue, but not everyone can intuitively realize it. Especially if you were born far from Bari, a southern subway where the "tiella”Of potatoes, rice and mussels has always represented a mix of original taste, imitated at every latitude, but par excellence symbol of traditional cuisine in the shadow of the Basilica of San Nicola. And yet, behind the term "tiella", there is a story with a Spanish accent that not everyone knows from Bari. History that in the alleys of the city, however, is very well known: the Bari dish par excellence is the son of Bourbon domination in the South.

One word, many kitchens

Tiella, not surprisingly, is a term used also in Lazio, Campania and Abruzzo (and even in the Modena area, where its derivative "tigella" is the name of a small-sized muffin stuffed at the first firing), where they all agree in attributing its origin to the Bourbon age. TO Gaeta there is the typical and famous tiella with products of the land and freshly caught, in Bari there is another one in the oven, with a similar recipe. At least in the intentions, given that it foresees mussels and potatoes on the same plate, almost to symbolize the magic of a territory halfway between cultivated land and beaches, with a good part of the population dedicated, for work, to turn their gaze daily towards the horizon. And another good part engaged with the work of the land. Here, then, how the typical dish on the Bari tables puts everyone in agreement.

Spain and Italy united by rice

Compared to the simple and original recipe, in addition to the tomatoes, they can be added seafood and onion, according to taste. You therefore appear decidedly intuitive to deduce how the proximity to the paella is not just a legend. The rice remains the lowest common denominator, while all the rest of the recipe is taken from how good nature has been able to give to the Iberian peninsula and "heel" of the Belpaese. That way, if it comes to paella Valenciana, you can cook meat, vegetables, beans and even molluscs or cuttlefish in the same pot. From here, however, the Apulian mussels and the Agro Bari potatoes have almost the monopoly in the oven, with a series of additions arrived in the twentieth century with the Italian well-being that in the south is not necessarily synonymous with distancing oneself from one's origins. Rather, here tradition is preferred.

An unmistakable name and fragrance

Moreover, even the tiella, just like paella, owes its name to the pan in which it is cooked (in the Bari dialect)tied", Literally" teglia "). Pan that according to tradition must be from terracotta, tall and circular. When the oven at home was a luxury, there was no Sunday morning without fathers around Bari with trays set at home and cooked in small shops with a wood oven, dedicated to this romantic work: giving yourself a rest lunch with the local dish par excellence was a great satisfaction. Luckily the rulers of the Bourbons wanted to give this luxury to their subjects, careful in handing it down from generation to generation.

Variations of land and sea

Today the scent on the streets of the city is the same every week, even if with novelties, in some cases, among the aromas and colors. In fact, the initial combination, still in support of the theory that wants to attribute the origin of the pan to 1600 Spanish in Italy, remains that of rice and potatoes, poor dish prepared with the ingredients always present in the homes of farmers. Over the years, the recipe was then enriched with mussels, a kind of catch that was still cheap, while even later on, even artichokes, courgettes or the octopus, another synonym of "baresity".

Raw Bari

But the layers that make up the typical tiella have also changed over the years, almost in step with the increasingly affluent economic conditions of the southern people. The more ingredients there are, the taller the pie is, to the great satisfaction of the head of the table. The important thing is that every addition ends up in the oven "raw": the real tiella of potatoes, rice and mussels is based on this principle, woe to forget it. A principle that makes it a dish with a decidedly long cooking time. But waiting, sometimes, is really worth it.

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" Eggplant Stuffed With Rice – Italian Cuisine

Wash and peel the aubergines, then cut them in half, scoop out the pulp leaving a border of about 1 cm and cut the pulp into cubes.

Fry the pulp in hot oil in a non-stick pan until cooked, then drain on kitchen paper and salt.

Fry the eggplant shells in hot oil for a few minutes.

In the meantime start preparing the risotto: brown the chopped shallot with a little oil, then add the rice and toast it.
Pour in the wine, then add the puree, salt and cook with the broth, adding it a little at a time.
When the rice is al dente, add half of the Parmesan, diced scamorza, chopped basil and eggplant pulp.

Fill the eggplant shells with the risotto, place them in a baking dish, sprinkle with the remaining Parmesan and cook at 240 ° C in a preheated ventilated oven with the grill on for about 5 minutes.

The eggplants stuffed with rice are ready, serve hot to have the beautiful racy scamorza.

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