Black rice timbale on Èbisquedicrostacei (shellfish bisque)

chef

Leonardo Pellacani

Other Ingredients

250 g Venere Black rice

q.s. Parsley

q.s. Wild fennel

q.s. White pepper

Serve 6 

Pour the rice into salted boiling water, and cook following the instruction on the package, stir occasionally . 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, a drizzle of evoo  and serve!

Black rice timbale on a shellfish bisque