Black rice to provence
Instructions
Wash the cuttlefish, cut them into pieces and dry.
Blanch the tomatoes, Peel and chop the pulp.
Peel the leek, onion, celery and garlic and mince finely.
Wash the wild finocchietti (or fennel, hearts that can cut it into 4 pieces).
Heat two tablespoons of olive oil in a saucepan and sauté the cuttlefish lively flame.
Add salt and pepper, add the chopped vegetables, thyme, bay leaf and fattahi.
Mix well and let stand for a few minutes.
Add the tomato, mix and cover with hot water.
Put the cover, lower the heat and cook for 30 minutes, occasionally adding a little water to keep a constant level of the cooking liquid.
Pour the rice into the saucepan, add the black of cuttle fish, stir, raise the heat and continue cooking, stirring constantly, for 20 minutes or until the rice is al dente.
Remove from heat, add a powdered chopped parsley and serve.
Ingredients and dosing for 4 persons
- 200 g of rice
- 1000 g of clean squid with black bleb
- 4 ripe tomatoes
- 1 bunch of wild finocchietti (or 4 fennel hearts with beards)
- 1 onion
- 1 thin leek
- 1 clove of garlic
- 1 sprig of thyme
- Celery
- 1 sprig of parsley
- Laurel
- 2 tablespoons of olive oil
- Salt
- Pepper