Food Notes > Cooking recipe

Rice with fennel sauce and grape Canicattì

Flavours and aromas typical of sun and Mediterranean. From chef and ambassador of Sicily La Mantia this simple recipe in witch you can taste the real soul of a territory

by Filippo La Mantia

For four persons:

- 200 grams of rice
- 50 g of peeled almonds
- 100 g Canestrato Modica (cheese)
- 1 potato
- a bunch of wild fennel
- a small bunch of basil
- a small bunch of mint
- juice of 1 orange
- vegetable broth
- cinnamon powder
- extra virgin olive oil
- salt and pepper

Prepare the sauce by bringing to ebolizzione water in a saucepan and add the fennel, washed leaves of basil and mint, a bit 'of seedless grapes, peeled potatoes, orange juice, a tablespoon of olive oil, salt and pepper. Cook for about an hour, and when the broth is very flavorful, smoothies always get the fennel sauce. Meanwhile, separate, cook the rice in vegetable broth, when it is al dente add the sauce of fennel, the remaining grapes seeded and some more 'stock. Complete cooking, stirring constantly over medium heat. Complete the dish by adding the basket of Modica shaved, a pinch of cinnamon and a tablespoon of olive oil.

by Filippo La Mantia
05 April 2010 Teatro Naturale International n. 4 Year 2

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