| Recipe Rice with mushroom pesto Ingredients50 g dried mushrooms30 g pine nuts2 anchovy fillets50 ml extra virgin olive oil400 g rice3 coppered tomatoes1 clove of garlic salt, pepper Preparation Soak the mushrooms in a bowl of warm water and let them soak for about 10 minutes then squeeze them well and cut them into pieces. Place them in a mortar (or mixer) with the pine nuts, anchovy fillets and peeled garlic. Add the oil a little at a time and crush the ingredients coarsely until you get a creamy dressing, but still with a few pieces whole. In a pan, heat 4 tablespoons of oil, add the pesto, diced tomatoes, salt and pepper and cook for about 15 minutes. Put the rice to cook in plenty of salted water, drain rather al dente, then season with pesto and a drizzle of raw oil. |
