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VII
doesn’t get overcooked easily and with
well-shelled beans.
Semifino Vialone Nano
It has large grains with a rounded
shape, which absorb the seasonings
well and provide good cooking yield.
It’s also great for preparing pies.
Superfino Arborio
It has large-grained high content of
starch. In this kitchen it allows you to
prepare perfectly creamy risotto, with
core al dente.
Superfino Baldo
It has long grain and large, from the
crystal structure and compact. It holds
well any type of cooking: in addition to
risotto is also suitable for soups, salads
and pies.
Super Fino Roma
Rice grains rounded by and large,
which gives a lot of starch during
cooking. It serves well to the
realization of risotto creamy and soft.
Fino ribe
According to vintages it can be more
or less crystalline, which leads to
small variations of the firing point. It
is suitable for risotto with beans well
bound.
RICE SALADS, POWER TO THE
IMAGINATION
Indispensable in summer, although
now most welcome throughout the
year and essential in appetizers and
happy hour, rice salads are a real
“food solution” for the caterers and
bar manager. “In fact - says Ivano
Zoratti, owner of Alimentari Zoratti,
specializing in food supplies right at
the bar - the rice salads are all the rage
because of their ease of preparation,
low cost, general acceptance by the
consumer. The parboiled kinds of rice
are very useful in this sense, although
they require a rapid cooking. An
interesting solution is also dehydrated
rice, which is prepared with simple
rehydration rice without cooking,
which meets the needs of those who
have the ability to cook. “
Whatever the type chosen, the
advantages of rice salads are multiple:
they can be prepared on time, they
can be stored in the refrigerator and
they can be expressed in many ways,
from those rustic to those refined from
those vegetarian to those of fish. And
even in the presentation just a little
‘imagination to give a refined touch,
taking a cue from what they already
do some top chef: instead of the usual
big cup, the rice salad can be stored
in an airtight container for glass
portion, the type than those used for
canned vegetables or jams. A system
that allows exposure to great effect
in the buffet or bar and allows you
to have everything ready in advance.
Alternatively, the service also very
elegant in the glass or transparent
tumbler, including possibly made of
unbreakable materials. The advantage
also lies in serving a certain dose to
the customer, taking the food cost
under control.
BOOK
Enrico and Roberto Cerea, from the
Michelin three-star restaurant “Da
Vittorio” in Brusaporto (BG) conducted
by the publisher Reed Gourmet volume
“Rice”, was recently published. Over
270 pages devoted to rice, 120 recipes
created and narrated in detail by
two great chefs. Enrico and Roberto
have divided the recipes according to
ingredients and the type of preparation
(fish, meat, vegetables, ethnic,
traditional dishes, desserts) and also
provided the recipes and procedures
for attaining the different broths and
illustrated the types of corn best suited
for individual combinations.
The book “Rice” contains, therefore,
the great classics - such as risotto
alla Milanese Osso Buco with rice
and peas or - supported by creative
proposals, such as risotto with lobster
mousse of Normandy and the one with
shrimp and capers shabu shabu, foam
Patanegra chestnuts and crisp.
(DBInformation, division Italian
Gourmet,
THE RECIPE OF APCI CHEFS
Black Venus Rice salad with bocconcini
Mortadella and Green Apple
Cook Author: LUCA CASCIANI - ROME
Ingredients for 4 people
G. 400 of Mortadella Primula Veroni, g.
300 black Venus rice, 2 Granny Smith
apples, olive oil, salt, pepper, juice of
half a lemon.
Procedure:
Wash the rice well and cook it in
plenty of lightly salted water for 30
minutes. Pour the rice, spread it in a
baking dish and allow it to cool. Cut
the sausage into cubes about 1 cm to
the side and cook them on high heat
in a frying pan until they are crisp.
Clean the apples and cut into cubes,
season with olive oil, season with salt
