ItalianSardinian
Rice with Seaweed, Sea Snails and Fermented Tomato
by Gambero Rosso · 452K subscribers on YouTube
A Sardinian rice dish with carnaroli rice, fermented tomato, sea algae, and murici (sea snails) sautéed with butter and brandy, finished with acid butter and sea fennel.
- Cook
- 12 min
- Difficulty
- medium
Ingredients
13 items- Carnaroli RiceCarnaroli rice from Oristano area
- TomatoUsed for both tomato water (blended with oil, basil, salt) and fermented tomato (with Vernaccia vinegar)
- Extra Virgin Olive OilFor toasting rice and for tomato water
- BasilFor tomato water
- SaltTo taste
- Aceto di VernacciaFor fermented tomato and acid butter
- ThymeOne sprig, for aroma during rice cooking
- MuriciSea snails, also called 'bocconi'; blanched and sautéed
- ButterFor sautéing murici and for acid butter
- Brandy o CognacFor sautéing murici
- Alghe di Mare EssicateDried sea algae for saltiness
- Finocchio di MareSea fennel, for freshness and a hydrocarbon note
- Black PepperTo taste
Method
- Prepare two types of tomato: one blended with extra virgin olive oil, basil and salt, then decanted to obtain tomato water; the other fermented with Vernaccia vinegar.
- Toast the carnaroli rice in a little oil without deglazing with wine.
- Add the tomato water to the toasted rice and cook for 12 minutes.
- Halfway through cooking, add a sprig of thyme and some salt.
- Meanwhile, blanch the murici (sea snails). Sauté them in a pan with butter and brandy or cognac until just crunchy.
- When the rice is ready, remove the thyme sprig. Add acid butter (made with Vernaccia vinegar), dried sea algae for saltiness, and pepper. Cream the rice (mantecare).
- Plate the rice. Scatter the sautéed murici on top. Cut sea fennel into small pieces and add for freshness. Finish with the fermented tomato.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
