Rice salad, asparagus and seafood
Instructions
Boil the rice in salted water and when al dente, drain and let cool.
Cook the asparagus tips to steam (the stems will save them for making a risotto or a frittata) for about 10 minutes and keep them aside.
In a large frying pan Brown garlic in three tablespoons of oil we shall clear away when Golden.
Then pour the mollusks and crustaceans and cook covered for a few minutes until the shellfish have opened.
Remove from heat, remove the shells of molluscs, crustaceans and shell let them cool in their cooking juice that you have filtered.
Blanch the tomatoes for a moment, sbucciateli and beat them by adding salt, pepper, ricotta and the juice of half a lemon.
Mixed seafood and asparagus with rice, dressed with a lemon vinaigrette.
Serve the rice with the tomato sauce and ricotta.
Ingredients and dosing for 4 persons
- 500 g of parboiled rice
- 200 g of asparagus tips
- 6 shrimp with shell
- 6 shrimp with shell
- 300 g of mussels
- 300 g of clams
- 100 g of unsalted fresh ricotta
- 4 ripe tomatoes
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- 1/2 lemon (juice)
- Salt
- Pepper