Ingredients for 2 people:
300g fresh spinach
2 tbs cow ricotta
140g venere rice
50g spoked diced pancetta
50g grated Parmesan
EVO oil
Salt & pepper
Preparation
Boil the rice in salted water for 40-45 minutes. In the meantime cook the spinach in a frying pan with a tiny pinch of salt. In a separate pan, stir the pancetta dices until tender and then set aside.
Once the spinach are ready (approx 5 min), blend them with their water (it should be less than half glass), the ricotta, a pinch of salt and pepper and some EVO oil. Set aside.
After 40-45 min, the rice is ready, drain from water and start preparing the serving dishes.
Spoon the spinach cream on the plate to form a shallow bowl, place the rice in the middle and on top the pancetta dices. Spring he with parked and and serve immediately.
The beauty of this dish is mixing very distinctive flavours at the moment of taste.
Paired with a superb 2013 Pinot Gris from Oregon, King Estate Domaine
