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Black Venere Rice with Strigoli di Romagna, Cherry Tomatoes SIPO
Lisa Fontana • 20 August 2020
Strigoli di Romagna are a little known vegetable, but with undoubted properties and multiple uses in the kitchen. This edible spontaneous herb with a characteristic good taste, grows throughout the boot in the warm seasons.
In the Romagna tradition, it seems that the name "strigoli" comes from the fact that the stems crawling between the fingers "screech".
The plant develops in characteristic rounded flowers, called "bubbolini". Our grandparents as children probably used to play with the flowers of this herb, the latter, when crushed, emit a crackle.
Strigoli are certainly among the most sought-after herbs used to make dishes with undoubted organoleptic and nutritional qualities and are much appreciated by lovers of good food.
They are eaten in salads by adding them to other herbs, they can be boiled with others to prepare pies or soups or to be sautéed in a pan. They are excellent in omelettes, delicious to make the filling of tortelli or as a basic ingredient for risotto or in Romagna to prepare delicious sauces to dress homemade pasta such as tagliatelle.
In this recipe I have chosen to prepare them in an unusual and less conventional way by combining them with Black Rice of Venus which, when cooked with Strigoli di Romagna, becomes a really tasty and successful dish.
Let's see the ingredients together ... simple and really delicious!
Ingredients for 4 people:
500 gr. Venere Black Rice
1 package of SIPO Strigoli di Romagna
12 Pachino tomatoes
1 Golden Onion
Water Acqua Lauretana
Extra virgin olive oil
Salt
Black Pepper
Preparation:
Clean the Strigoli di Romagna SIPO and the onion that you will cut into small pieces.
Add the onion in a pot with a drizzle of EVO oil until golden.
After a few minutes, add the Venere Black Rice and toast it lightly.
Add a glass of water and cook, stirring occasionally so that the rice does not stick to the saucepan.
In this recipe and for this preparation it is not necessary to make a vegetable broth, I simply used water.
The choice of the water used is therefore very important. In this recipe I preferred Acqua Lauretana for its properties and its lightness.
After about 15 minutes, add the Strgoli di Romagna that you have previously washed and cleaned by removing all the hardest parts and the twigs.
Continue cooking, stirring and season with salt.
In the meantime, lightly grate the tomatoes cut in half on an oven rack at 180 degrees for 10 minutes with the herbs and a little salt on top.
When cooked, when the rice is cooked and al dente, add the tomatoes flavored with aromatic herbs previously grilled in the oven.
Serve hot with a drizzle of extra virgin olive oil.
Season with salt and pepper.
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