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.
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