From anchovy paste to dried oregano, the pizza topping "made risotto": Antonio Zaccardi turns the filling of pizza into a creamy first course
Riso alla Marinara
Ingredients for 4 people
- 200 g carnaroli rice
- 200 g tomato sauce
- 100 g butter
- 100 g Parmesan cheese
- 20 g anchovy paste
- 200 ml boiling water
- salt to taste
- white wine vinegar to taste
- dried oregano to taste
- 100 g Altamura bread crust
Place the bread crust in a 160°C oven for 20 minutes until the color is quite dark. Blend in the mixer until a powder is obtained.
Toast the rice in a pot with oil and salt. Deglaze with white wine. Wet with boiling water and let cook for 5 minutes, then add hot tomato sauce and continue cooking for another 8 minutes. Move the pot from the heat; whisk the rice with butter, Parmesan, oregano, and anchovy paste.
Address
Ristorante Pashà
via Morgantini 2, 70014 Conversano BA
Phone: +39 080 495 1079
