Carnaroli Rice with Seafood, Basil Cream, Provolone del Monaco, Scorpion Fish, and Clams
x4
Ingredients for 4 people
320g Carnaroli Rice – Pastasì® Soluzioni Express
100g Basil
200g Provolone cheese
1 Scorpion Fish
400g Clams
100g Butter
20g Garlic
400g White Wine
Olive oil (as needed)
Salt (as needed)
Procedure
For the Basil Cream:
Clean and wash the basil, blanch in salted boiling water, and cool in ice water to set the bright colour. Blend with olive oil and a pinch of salt.
For the Clams:
Cook the purged clams in a pan with a bit of olive oil and a clove of garlic. Add some white wine, let the alcohol evaporate, cover, and cook for 4 minutes. Once opened, separate the clams from their liquid, shell them, filter the clam water, and set aside.
For the Scorpion Fish:
Scale, gut, and fillet the scorpion fish, then cut into small sections. Cook in a pan with a drizzle of olive oil for about 3 minutes on the skin side.
Cooking the Rice:
Place the frozen Carnaroli Rice – Pastasì® Soluzioni Express directly in a pan, lightly heat, add the basil cream, and cook for about 3 minutes until the cream is warm. Off the heat, stir in butter, provolone, and a bit of clam water to make the rice creamier.
