Black rice timbale on Èbisquedicrostacei (shellfish bisque)

chef

Leonardo Pellacani

Pour the rice into salted boiling water, stir and cook as required. Now drain the rice, place it in a bowl, add the diced vegetables, some parsley, a little ground pepper, and mix. Spoon the rice into a ramekin, pressing well to make it compact. Leave in the fridge for at least two hours.

Drizzle some oil in a pan and brown some chopped garlic. Add the parsley and bisque, then dilute with some water. Warm the timbale in the oven for 15-20 minutes, then turn it onto the serving dish and add the flavoured Èbisquedicrostacei. Garnish with wild fennel and drizzle with oil. Our dish is now ready to be served!

Black rice timbale on a shellfish bisque