Taste the month’s recipe: Carnaroli rice creamed with Castelmagno pecorino cheese, artichokes and spring onions ragout, dehydrated grapefruit. January dish by chef Giuseppe Bonadonna is available everyday at the Osteria della Pagliazza and with the room service.
The tasty and savory Castelmagno DOP from the Cuneo area melts with bitter Sicilian artichoke. To fulfill the not common combination of the two flavors, here is the sweet freshness of pink grapefruit, always from the generous lands of South Italy.
INGREDIENTS FOR 4 PERSONS:
320 gr. Carnaroli rice, 100 gr. Castelmagno pecorino cheese, 4 artichokes, 1 pink grapefruit, 1 spring onion, 1 litre vegetable broth, 100 gr. Butter, salt & pepper, extra vergine olive oil, white wine
Clean the artichokes, cut them in julienne thin strips not too large, cut the spring onion using the same measures, put both ingredients in a saucepan and cook with the olive oil until the reach a goldish and uniform color.
Dehydrated grapefruit, cut away the peel and the white (which is bitter!!) place the peel inside the oven at 100 C° for roughly one hour until the are dehydrated, once ready put them inside the mixer.
The rice has to be toasted with a little bit of white wine, afterwards add the vegetable broth very slowly until totally cooked (around 18 miuntes); Once the rice is cooked take away from the flame add the butter and the pecorino cheese; stir well and leave to rest for one minute.
Gently place and spread the rice in a flat dish, in the centre place the artichoke and spring onion ragout, and sprinkle on top the grapefruit, just a little bit of oil and the dish is ready.
Maitre Alessandro Recupero wine suggestion:
Bramito del Cervo Igt 2014, Az. Agr. Antinori, Tenuta Castello della Sala
The dish is available at 18,00 euro. Wine not included.
For information and reservation: tel. +39.055.27370 – email. firstname.lastname@example.org