{"id":67674,"date":"2023-06-29T11:46:23","date_gmt":"2023-06-29T11:46:23","guid":{"rendered":"https:\/\/cucineditalia.com\/risotto-with-pantelleria-capers-and-anchovies-from-monterosso\/"},"modified":"2023-08-17T08:50:57","modified_gmt":"2023-08-17T08:50:57","slug":"risotto-pantelleria-capers-michelin-recipes","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/risotto-pantelleria-capers-michelin-recipes\/","title":{"rendered":"Risotto with Pantelleria Capers and Anchovies from Monterosso"},"content":{"rendered":"\n

A\u00a0perfect risotto to serve in summer,<\/b>\u00a0made with fresh, wholesome ingredients, the creation of Michelin star chefs\u00a0<\/a>Fabio Pisani and Alessandro Negrini<\/b>\u00a0of\u00a0Il Luogo di Aimo e Nadia<\/b>: Risotto with Pantelleria capers and anchovies from Monterosso.<\/p>\n\n\n\n

Ingredients for 4 people – Risotto with Pantelleria Capers<\/strong><\/h2>\n\n\n
\n
San Gallo Riserva rice<\/strong>: 200 g<\/div>\n
Burrata cheese<\/strong>: 30 g<\/div>\n
Spring onion from Tropea<\/strong>: 20 g<\/div>\n
Garlic<\/strong>: 1 clove<\/div>\n
Coastal lemon<\/strong>: 1<\/div>\n
Pantelleria capers, desalted<\/strong>: 20 g<\/div>\n
Pachino tomatoes<\/strong>: 2<\/div>\n
Dill leaves<\/strong>: to taste<\/div>\n
Fish stock<\/strong>: 1 l<\/div>\n
Evo oil<\/strong>: 5 tablespoons<\/div>\n
Dried tomatoes<\/strong>: 25 g<\/div>\n
Monterosso anchovy<\/strong>: 1<\/div>\n
Toritto almonds<\/strong>: 10 g<\/div>\n
Basil<\/strong>: 2 leaves<\/div>\n
Parsley<\/strong>: 1 teaspoon<\/div>\n
Dried oregano<\/strong>: 1 pinch<\/div>\n
Chili pepper<\/strong>: 1 pinch<\/div>\n
Fresh marjoram, thyme and oregano leaves<\/strong>: to taste<\/div>\n
Herb-flavored oil<\/strong>: to taste<\/div>\n
Watercress<\/strong>: 100 g<\/div>\n
Whole-grain sea salt<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the Pesto<\/strong><\/h3>\n\n\n\n

Pound the tomatoes, capers, anchovy, parsley, marjoram, thyme, fresh and dried oregano, almonds, and chili pepper in a mortar with a few tablespoons of fish stock and the flavored oil – if a mortar is not available, an immersion blender can be used, being careful not to blend the ingredients too much.<\/p>\n\n\n\n

For the Watercress Juice<\/strong><\/h3>\n\n\n\n

Wilt the watercress in a pan with 1 tablespoon of olive oil for 1-2 minutes. Season with a little salt, remove from heat, and centrifuge.<\/p>\n\n\n\n

For the Risotto<\/strong><\/h3>\n\n\n\n

Season the concass\u00e9 with 1 tablespoon oil, a little salt, and a few basil sprouts. In a saucepan, heat 3 tablespoons of oil with the garlic, add the spring onion, and wilt it slowly, adding a tablespoon of water if necessary. Add the rice, toast it well over high heat, and cook for about 7-8 minutes over moderate heat adding a little hot fumet at a time, then add the burrata, capers, a little grated lemon zest, the rest of the oil, mix well and complete cooking over moderate heat. Season with salt.<\/p>\n\n\n\n

Serving<\/strong><\/h2>\n\n\n\n

Serve the risotto on warm flat plates, distributing the pesto, tomato, watercress juice, basil, and dill sprouts on the surface of the risotto.<\/p>\n\n\n\n

Il Luogo di Aimo e Nadia<\/a><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

A\u00a0perfect risotto to serve in summer,\u00a0made with fresh, wholesome ingredients, the creation of Michelin star chefs\u00a0Fabio Pisani and Alessandro Negrini\u00a0of\u00a0Il Luogo di Aimo e Nadia: Risotto with Pantelleria capers and anchovies from Monterosso. Ingredients for 4 people – Risotto with Pantelleria Capers Procedure For the Pesto Pound the tomatoes, capers, anchovy, parsley, marjoram, thyme, fresh […]<\/p>\n","protected":false},"author":4,"featured_media":64581,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[22056,16190,18473,22055,18388],"class_list":{"0":"post-67674","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-michelinrecipes-en-3","9":"tag-michelinstarchefs","10":"tag-ricettelight","11":"tag-risottorecipe-en-2","12":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/67674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=67674"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/67674\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/64581"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=67674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=67674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=67674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}