Rice and bottarga
Instructions
Finely chop the mullet and place in a baking dish; Add the parsley, washed and chopped and 1/2 cup of oil.
Put the bowl in a Bain-Marie and let heat for a long time the sauce.
Meanwhile, boil the rice with a little salt, then leave it to drain al dente and pour into the baking dish with the mullet, mix it all together for a few moments and serving piping hot.
Ingredients and dosing for 4 persons
- 400 g of rice
- 4 slices of tuna bottarga
- 1 sprig of parsley
- 1/2 cup of olive oil extra virgin
- Little of salt