INGREDIENTS FOR 2 BOWLS:
- 1 bunch of rainbow chard
- 1 garlic clove
- 20 g fresh basil
- 15 g fresh mint
- 100 ml + 20 ml extra-virgin olive oil, divided
- 2 eggs
- 200 g Venere rice
- 20 g Parmigiano Reggiano
PROCEDURE:
- Start by washing the rainbow chard very thoroughly – it is often gritty and sandy. Then cut apart stalks and leaves, and thinly chop the stalks.
- In a pan with 2 tablespoons of olive oil, add 1 crushed garlic clove, then the chard stalks. Salt and cook for 8-10 minutes until softened, adding a splash of water if necessary.
- Then, add the roughly chopped leaves and cook for a few more minutes, just until wilted.
- Then, the aromatic oil: with a hand-held device or in a food processor, blend the basil and mint leaves with the oil until fully combined.
- (You’ll make more than you need, but keep it refrigerated: it’s wonderful on pasta, grilled fish or meat, or to dress a salad)
- In the meantime, cook the Venere rice in salted boiling water according to package instructions and drain.
- Then, poach your eggs: a good trick is to use a sieve to remove the more liquid parts of the whites; then pour it in barely boiling water and cook for 3 minutes (you can also gently swirl it around to position the yolk in the center of the egg).
- Now onto the finished dish: in the bowl, first the Venere rice, then the rainbow chard, the poached egg, then top with a couple tablespoons of the aromatic oil, then finish it off with some Parmigiano Reggiano shaved with a mandoline.
