Spelt, Senatore Cappelli wheat and Murgia black chickpeas creamed with clams and pistachio nuts
Ingredients | Serves 4
Preparation method
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In a saucepan, prepare a mixture of oil, garlic and parsley, add the clams, simmer with white wine until reduced and cover with a lid.
When the clams are open, remove from the heat and allow to cool.
Filter the liquid from the clams using a fine-meshed Chinois strainer and put aside.
Place the Murgia Black Chickpeas, Spelt and Senatore Cappelli Wheat in a risotto saucepan, add the previously prepared hot vegetable stock and cook just as you would a normal risotto for about 5 minutes.
Blend the liquid from the clams with extra virgin olive oil and marjoram until well emulsified.
Remove the pulses and cereals from the heat and stir in the clams, the Armonia di Pistacchio sauce, extra virgin olive oil and fresh marjoram.
Arrange in the centre of a soup plate, add a little of the emulsion prepared with the water from the clams and serve.
Finally, decorate as desired with the Armonia di Pistacchio sauce.
Prepared with ROBO products
Altre deliziose idee per te
10 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
