Ingredients for 4 people
- 320g Carnaroli Baraggia Biellese and Vercellese Rice PDO
- 1 bay leaf
- 1 sprig of fennel
- 8 asparagus stalks
- 50 g peas
- 4 tufts of mâche
- bilberries and cranberries
- wisteria flowers
- 4-5 eggs
- extra virgin olive oil
- salt
Method
Cook the Carnaroli Baraggia PDO rice in abundant salted water for 15 minutes with a bay leaf. Drain and leave to cool. Boil the eggs, cool them rapidly in cold water and peel. Clean the asparagus by removing approximately half of the stalk and using a potato peeler to remove the outer part of the remaining half. Boil the asparagus in a tall, narrow pan; the tips should not be immersed in the water; leave the lid on. After 7 minutes drain and leave to cool, then cut each asparagus stalk in half lengthwise. Place the Carnaroli Baraggia PDO rice on a dish and add the asparagus, the fennel, the peas (uncooked or lightly blanched), the mâche leaves, the dried berries and the quail eggs cut in half. Garnish with edible wisteria flowers, season with a drizzle of extra virgin olive oil, add salt to taste and serve.
