Ingredients (for 4 people)
160 g wholemeal ‘Ribe’ rice
50 g wholemeal ‘Venere’ rice
50 g wholemeal ‘Red Thai’ rice
1/2 yellow pepper
200 g Quartirolo
50 g hazelnuts
juice and zest of 1 untreated lemon
extra virgin olive oil, white pepper, basil, to taste
Method: Cook the three varieties of rice separately in boiling salted water. The Venere rice cooks in about 35 minutes, whereas the wholemeal red rice and the wholemeal Ribe rice cook in around 25 minutes. Drain the various types of rice and lay them out on baking trays to cool.
Dress the Venere rice with the grated lemon zest and dress the white and red rices with the lemon juice. Dice the Quartirolo cheese and the pepper, keeping half to one side. Cut the pepper into small cubes; keep half to one side.
Dress the various types of rice with extra virgin olive oil, the diced yellow pepper, white pepper and some finely chopped basil leaves.
Use a pastry cutter to make three layers of rice, alternating each one with a layer of hazelnuts and a layer of Quartirolo cheese.
Use a mixer to blend the pepper left to one side together with a couple of tablespoons of warm water, two tablespoons of oil and a pinch of salt. Use a close-mesh sieve to strain the sauce obtained and use the sauce to dress and decorate the rice. Serve cool.