Artichoke soup with black rice, Parmigiano Reggiano and crispy bacon
Ingredients
For 4 people
For 4 people
- 5 artichokes
- 150g leeks
- 200g potatoes
- 120g sweet Pancetta DELI Furlotti & C.
- 180g black rice (Venus)
- 100g Parmigiano Reggiano
- 10g ginger
- 10g onion
- 1 lemon
- vegetable broth
- extra virgin olive oil as much as you like
- salt and pepper as much as you like
PREPARATION
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Clean the artichokes removing the outer leaves until the heart, remove the hay inside and slice them, soaking them in water and lemon. Boil the artichokes for 2 minutes in water with lemon juice to preserve color.
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Dry the leek in a pan with a dash of extra virgin olive oil, add the diced raw potatoes, half of the artichokes previously boiled and 350 cl of vegetable broth. Bake for 15 minutes on low heat.
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Blend the soup and keep warm.
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Boil the black rice for 10-12 minutes and drain in another pan.
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Fry the sweet Pancetta in a pan until it is crisp, previously cut into strips. Add the remaining artichokes and ginger cut into thin slices.
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Serve the hot soup, preferably in a tajine, add black rice and Pancetta, artichokes and ginger stir-fried previously. Add the sliced raw onion and decorate with grated Parmigiano Reggiano.
CHEF
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Chef: Davide Di Dio
A small place with a dozen tables, only open in the evening with a creative menu that wants to be a story: a Mosaiko of of the travels of Chef Davide and his wife Hideko. Minimal, Japanese-style, but generous in ingredients and portions. The result is a proposal that ranges from meat to fish with seasonings Mediterranean or/and wasabi, fresh ginger, lime, soy.