First Course, Video Recipes


Venere black rice salad with spicy gorgonzola cubes


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
Black pepper


  1. 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.
  2. Meanwhile wash the veg and the strawberries. Finely slice the strawberries. Cut the gorgonzola in cubes and set aside.
  3. Add the veg, strawberries, spicy gorgonzola cubes to the rice and season with a drizzle of evo oil and some ground black pepper.
  4. Garnish with fresh mint and serve immediately.