Squares of polenta to the Mediterranean
first courses from Italy - Lazio
Risotto fennel eggplant and dried capers
Risotto fennel eggplant and dried capers
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto with cream of eggplant sautéed, creamed with pesto garnished with dried wild fennel and capers and rosemary flowers
preparation
step 1
Prepare the broth: In a saucepan, sauté olive oil onion carrot and celery. Add cold water and bring to a boil. Keep on low heat for 15 minutes.
step 2
Chop fennel, rosemary and lemon zest. Add a little oil and mix well.
step 3
In a pan fry the garlic in hot oil, add some capers and diced eggplant. Season with salt and pepper and cook. Blend all the ingredients until creamy.
step 4
In a saucepan, toast the rice for two minutes. Add little by little the vegetable broth. Towards half-cooked start to add a little 'of aubergine cream. Finish cooking.
step 5
Creaming: once the rice and cooked, turn off the heat and add the Parmesan cheese and pesto prepared earlier. Stir vigorously adding oil and broth until obtaining a creamy consistency.
step 6
Serve in a flat-bottomed garnishing with dried capers previously and flowers of rosemary.