INGREDIENTS:
- 200 g Venere rice Scotti
- 200 g radishes
- 40 g pecan nuts (or any other kind you have in your cupboard)
- 50 g ricotta salata (or mild pecorino, or feta)
- 20 g fresh chives
- 20 g fresh parsley
- 45 ml extra-virgin olive oil
- 30 ml red wine vinegar
- salt and black pepper
PROCEDURE:
- Bring one liter of water to the boiling point in a medium saucepan, then add a handful of coarse salt and 200 g of Venere rice and cook until the rice is tender, 12 to 14 minutes. Drain the rice in a big bowl and let cool.
- While the rice is cooking, trim 200 g of radishes (keep the leaves, they’re delicious sautèed) and slice them with a mandolin – or with a very sharp knife. Roughly chop 40 g of pecan nuts and toast them in a pan until they’re golden and smell delicious.
- Thinly slice 50 g of ricotta salata, cut with scissors the chives and chop some parsley, then combine the herbs.
- Now for the vinaigrette: in a small bowl, combine the extra virgin olive oil with the red wine vinegar, add a pinch of salt and pepper, and give it a whisk.
- Once the Venere rice has cooled, mix the rice and radishes with the dressing, season with salt and pepper and give it a good mix. Add the chopped nuts, the ricotta salata and half the herbs mix, toss, top with the remaining herbs, and serve.
