The pleasure of traveling to see new places, to learn about cultures, but especially to meet people and share moments and emotions and to create new friendships.
Today’s recipe comes from a friend whom I met in Basilicata, Giusy Ramunno a Yacht Chef, wife of Rocco Sisto, a captain … indeed the Captain!
Giusy offers us this interesting recipe: Parmesan Risotto with pumpkin sauce, toasted hazelnuts, anchovies and sorrel.
ingredients:
320 g Carnaroli rice
50 g butter
60 g parmesan cheese
boiling vegetable stock
salt
150 grams of red pumpkin
6 salted anchovies
30 g of roasted hazelnuts
Shamrock
extra virgin olive oil q.b.
preparation:
Toast the rice in a saucepan , pour the previously prepared vegetable broth a little at a time, salt and cook slowly.
While the rice is cooking, cut the pumpkin into cubes and cook with low heat in a pan with a little olive oil, a pinch of salt, and half a cup of water. When it is cooked, transfer it into the mixer to obtain a thick sauce .
Pan fry the anchovies with a small amount of olive oil until they are crispy. Cut into small pieces.
Remove from heat and stir in the rice with butter and Parmesan cheese . Plate the rice.
Create a spiral on top of the rice with the pumpkin sauce , lay the pieces of fried anchovies and toasted hazelnuts within the design , add 3 or 4 leaves of sorrel and finally a drizzle of olive oil .
A spectacular recipe … we just have to try it!
Giusy Thanks ! A hug to you, Rocco, and Francesco !
