IGP FENNEL CONSORTIUM
OF ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
VAT 03927340798
T. +39 0962965343
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OUR RECIPES
Raviolo con Burrata e crema di Finocchio di Isola Capo Rizzuto IGP e Gamberetti
Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
CHEF CARMINE BIONDI
PROCEDIMENTO
INGREDIENTI PER 4 PERSONE
300 gr di ravioli
200 gr di crema di Finocchi IGP
200 gr di gamberetti
2 mestoli di brodo di gamberetti
1 burrata
1 spicchio di aglio
Sale q.b. , Pepe nero q.b.
Olio extra vergine di oliva q.b.
Per i Ravioli 500 gr di farina - 2 uova - 1 bicchiere di acqua - Sale q.b.
Per la crema di finocchi 200 gr di Finocchi IGP - Sale q.b. - Olio evo
PROCEDURE
1 Remove the tougher outer leaves and the top with fronds from the fennel: add the discarded parts to the cooking vegetable broth, keeping aside some tender fronds, and cut the cleaned fennel into 6-8 mm cubes.
2 Remove the skin all around the swordfish slice, cut the flesh into cubes and sauté for 1-2 minutes in a pan with a drizzle of oil and crushed garlic. Deglaze with white wine, let it evaporate, add the chopped reserved fronds, mix and turn off the heat.
3 Chop the almonds and toast them in a non-stick pan, stirring for 2-3 minutes over moderate heat. Soak the saffron in a cup of warm water.
4 Place the fennel cubes in a heavy-bottomed 28 cm diameter pan with 3 tablespoons of oil, stir, lightly salt, and cook covered for a few minutes. Transfer them to a plate and, in the same pan, toast the rice for a few minutes, adding a drizzle of oil. Add almost all the fennel, wet with two ladles of boiling broth and continue cooking, stirring continuously and adding more broth as the rice absorbs it. Halfway through cooking, add the saffron and just before turning off, add the swordfish. Stir in a drizzle of oil, turn off the heat and let rest for a minute. Emulsify the licorice powder with a tablespoon of lemon juice, a tablespoon of oil, salt, and pepper and serve the risotto with a few drops on top. Garnish with the remaining fennel and almonds.