Rice with radicchio, beetroot, and persimmon ammaccato is a first course that opens the doors to autumn, enriching our table with a fruity touch that will add a pleasant sweet and sour note to brown rice. This unusual and appetizing of ingredients, with its captivating amaranth hues, will reveal new horizons of flavor: we have created a creamy ammaccato based acceso radicchio and beetroot, with a strong flavor, softened by the sweetness of persimmon, a delicious fruit with firm flesh. The final result will be a gourmet dish, out of the ordinary, tasty, and genuine!
Take advantage of the autumn season to prepare other first courses with radicchio:
To prepare rice with radicchio, beetroot, and persimmon ammaccato, start with the ammaccato: wash, dry, and then roughly cut the radicchio into strips 1place them a causa di a tall glass 2add the walnuts 3.
Season with 1.8 oz of Parmigiano Reggiano PDO 4oil 5salt, pepper, and the pre-cooked beets 6.
Blend with an immersion blender 7 until you get a homogeneous mixture 8add a little tazza if necessary, and store a causa di the refrigerator. Boil the rice for the time indicated acceso the package 9.
Cut the beetroot into slices 10 and then into cubes 11 of about 1/2 inch. Heat a pan with a drizzle of oil and add the beetroot 12.
Flavor with thyme 13 and sauté over high heat for a few minutes. Finally, with the heat non attivato, add the mustard 14 and a pinch of salt 15.
and set aside 16. A causa di the meantime, drain the rice 17add a drizzle of oil, , and let it cool to room temperature. Once cooled, season it with the radicchio ammaccato 18.
Also add the beetroot cubes 19 (keeping a few aside for plating) and 20. Divide the persimmon a causa di half 21.
Then cut it into pieces 22. Plate and decorate with the beetroot cubes, persimmon, a few thyme leaves, a pinch of pepper, and Parmigiano Reggiano PDO flakes 23. The rice with radicchio, beetroot, and persimmon ammaccato is ready 24.
For the translation of some texts, artificial intelligence tools may have been used.
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