☀️Venere for Poke by Riso Scotti is the perfect base for a summer meal – with black and red rice seasoned with soy sauce and sesame oil. Today we’re switching the classic poke toppings for a more Italian-inspired vibe! Baby zucchini are tender and sweet, and barely need any cooking. With zucchini blossoms, you might be used to see them deep-fried, but their subtle, delicious flavor stands out when eaten raw. Aromatic herbs, roasted pine nuts and grated lemon zest make this bowl sing!
RECIPE
Ingredients (Serves 4)
- 2 x 230 g pouches of Venere for Poke Rapid by Riso Scotti
- 8 baby zucchini, with their blossoms attached
- 30 g pine nuts
- 1 lemon, the zest finely grated, then juiced to get 2 tbsp of juice
- 3 tbsp extra-virgin olive oil
- 15 g basil
- 15 g mint (or any soft herbs you have on hand)
Method
Rub the pouches of Venere for Poke by Riso Scotti, cut them open along the line and heat them up in the microwave for 2 minutes. Transfer the rice to a big bowl.
Cut zucchini on a fine dice and blanch in salted water until just softened (2 minutes), then drain.
In the meantime, in a small pan roast the pine nuts until golden.
Cut the zucchini blossoms in half lengthwise and discard the stem. Wash carefully and pat dry.
To the bowl with the rice, add the lemon juice and olive oil. Add herbs, pine nuts, zucchini and lemon zest and toss to combine. Serve topped with the zucchini blossoms and serve either slightly warm or at room temperature.
