RECIPE BY Sabrina Di Nucci FROM WINERY Paglieta
INGREDIENTS FOR 4
– 300g rice
– 100g walnuts
– 1 thick slice of speck ham 200gr
– 1 small bunch of rocket
– extra virgin olive oil
– salt
– 1 vegetable stock cube
– salted ricotta
– white wine
PREPARATION
Melt the vegetable stock cube in boiling water. Cut the speck into stripes and grind the walnuts, then pan-fry them both in oil for 5/10 minutes. Pan-toast the rice for a couple of minutes in some oil, then baste it with wine and begin to add the broth until cooked. Add the speck and the walnuts when half-cooked. When ready, add the minced rocket and make it creamy with the salted ricotta. Serve and garnish with speck, walnuts and some rocket.
WINE PAIRING
Niro Pecorino Terre di Chieti IGP