1 ½ kg/3 lb 5 oz. white fish - 1 onion - 1 carrot - 1 celery stalk - 1 bayleaf - juice from 1 lemon - 6/7 black peppercorns - 6 tablespoons olive oil - 150 g./5 oz. Arborio or Carnaroli rice - salt - fresh parsley
for the sauce: juice of 1 lemon - 3 eggs - 1/4 l fish stock
Clean the fish, cut into large pieces, rub with salt and lemon juice. Prepare some stock with peeled and chopped onion, carrot and celery, bayleaf, peppercorns, oil and 1 ½ liter of cold water. Add salt and gently boil for ½ hour.
Lower flame, add the fish and cook for 20'. Remove fish, sieve stock, place all the ingredients together again in a casserole dish and bring to boil.
Add the rice and cook for 18'. In the meantime prepare the sauce, by beating together the eggs and lemon and gradually adding the warm fish stock, stirring in all the time. Stir in the rice sauce and prevent it from coming to the boil and turning thick. Serve in separate serving bowls and sprinkle with freshly chopped parsley.
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Luna dei Feldi
Vigneti delle Dolomiti I.G.T.
Santa Margherita
A magical name for a wine with a rich bouquet and an ultra-fresh taste. A result of the combination of three very fine vines: Chardonnay, Traminer and Müller Thurgau it is one of the gems of Cantine Santa Margherita.
Serve at:
8° - 10° C.
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ice spread throughout the Mediterranean further to the Arab invasions: it was already known to the Greeks and Romans, but only as a medicinal plant. At first it was used as a side-dish for meat or fish but it later became a complete dish associated with regional produce, as in this recipe, which probably originated on the island of Cyprus.
