19 Jan Black Venere Rice, Crustaceans on Burrata Veloutee
Weekend Special: January 20-22, 2017
InspirationChef Luisa Silvia, looking for something special to start the new year, found a unique ingredient that is extremely difficult to produce but which is full of healthy properties . Black Rice was produced in China specifically for the Emperor until 1800, due to the difficult process needed to grow it. Since that time, progress has been made in its production however the production and distribution remains very limited. In Italy, Luisa Silvia found the rice in Sardinia and had the opportunity to purchase and make it the centerpiece of the recipe for this weekend.
Black Venere Rice sauteed in extra virgin olive oil with asparagus , green peas, tiger shrimp and spot prawns – finished with red shrimp carabineros braised in cognac and fresh cherry tomatoes, served on top of cow milk burrata veloutee.