320 g Venere black rice
150 g fresh shelled brad beans
200 g spicy gorgonzola
80 g fresh spinach
150 g strawberries
Fresh mint
Evo oil
Salt
Black pepper
First Course, Video Recipes
DIFFICULTY
Ingredients
Preparation
- Cook the Venere black rice in abundant salted water according to the packet instructions. Once cooked, cool under cold running water and transfer to a bowl. Season with a drizzle of olive oil and set aside.
- Meanwhile wash the veg and the strawberries. Finely slice the strawberries. Cut the gorgonzola in cubes and set aside.
- Add the veg, strawberries, spicy gorgonzola cubes to the rice and season with a drizzle of evo oil and some ground black pepper.
- Garnish with fresh mint and serve immediately.
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