50% Unpolished Carnaroli rice with fried courgettes
A simple, effective recipe combining the fragrance of light-brown rice with the crispy taste of fried courgettes. Photo of a hand-decorated bowl at the Ceramics Festival held at Nove in the Province of Vicenza.
Servings Preparation Time
2persons 30minutes
Cooking Time
20minutes
Servings Preparation Time
2persons 30minutes
Cooking Time
20minutes
Ingredients
  • 150g De Tacchi 50% Unpolished Carnaroli rice
  • 2 Courgettes
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. Heat up a large saucepan filled with water for the rice. Wash the courgettes and cut very finely (possibly using a vegetable or salad slicing tool).
  2. Pour some oil into a large, non-stick frying pan and place on the heat. When the water is boiling, add some salt and then the rice.
  3. Fry the courgettes. When they are ready, remove them from the pan and place them on a dish with absorbent (Scottex type) paper. Drain the rice when ready (after about 15-20 minutes).
  4. To serve the dish place the rice in a bowl and cover it with the courgettes. Add a little olive oil and pepper if preferred.
Recommended Products