Asparagus of Pernumia with crunchy octopus, mint perfume and mediterranean crumble
Lady Chef Mariana Epure, born in 1986 in Romania
She works at the restaurant “La posata bianca” di Abano Terme (PD).
- In May 2021 she was awarded as the best Lady Chef of the Italian Federation of Chefs. Her motto is that to obtain the best result you need high quality ingredients. She has sent us a recipe and reported she could not use other Rices than our Selezione del Fondatore.
- @chefmarianaepure
- @ laposatabianca
- TIME: 40'
- RICE: Carnaroli
Ingredients for 2 persons:
- 180 g of Carnaroli Rice Selezione del Fondatore
- 300 g of white asparagus typical from Pernumia
- 50 g of octopus tentacles (previously steamed or cooked at a low temperature)
- Fresh mint to taste
- Half onion
- Half glass of white wine
- Erba luigia to taste
- Crunchy mediterranean crumble
- Dried red pepper crumb
- Parmesan cheese to taste
- 30 g of butter
- 1 lt of vegetable broth
- Erba Luigia Extra Virgin olive oil to taste
- Salt and pepper to taste
Procedure:
For the perfumed oil: blanch some leaves of Luigia grass and cool them immediately with the help of water and ice; then dry the exceeding water.
Blend it with 50 ml of Extra Virgin Olive oil and seeds oil. Filter the mixture.
For the crunchy Mediterranean crumble: blend some stale bread with squid ink, dried tomatoes and anchovies. Dry the mixture for 2 hours in the oven at 180° C.
To realize the Risotto, we first prepare a vegetable broth.
With the help of a peeler, we peel the white asparagus and remove the woody and fibrous part of the vegetable (leave the extremity entire); then we wash and cut the asparagus.
We clean and mince the onion so that it can melt while cooking, with 2 spoons of extra virgin olive oil; we add the asparagus, salt it and cook for about 10 minutes.
Successively, we add Carnaroli rice and toast it for a few minutes while we stir with a wooden spoon.
When the smell is roasting, we soften the rice with some white wine and let it vanish completely.
We add the broth (boiling broth) one spoon at a time and cook the risotto for 16-18 minutes.
Our risotto has to be “all’onda”, which means it has to be soft and creamy.
Final Step:
In the end we add salt, Parmesan cheese and the remaining butter to make it creamy.
We serve the risotto with a garnish of octopus (lightly cooked with some fresh mint) and the special oil.
OTHER VARIETIES SUITABLE FOR THIS RECIPE:
SELEZIONE EGIDIO CREMONESI
ARBORIO
A CASA DI ELSA
CARNAROLI
