Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
Acquerello Rice belongs to the Carnaroli variety and is a very special and unique rice, both in terms of taste and quality. This rice comes from the Vercelli plain where the Tenuta Colombara company has been cultivating and processing rice of the highest quality for 500 years.
This rice combines the easy cooking method of white rice with the nutritional properties contained in brown one. “Tastier, richer and healthier” is the motto: “tastier” because it is processed using a helix, a very delicate procedure that maintains all the grains intact; “richer” because the starch remains stable thanks to the one-year-minimum ageing process; “healthier” thanks to a patented process that allows the grain to reabsorb the rice bud, keeping the nutritional values of brown rice.
Italian carnaroli rice
Italian carnaroli rice
The story of Acquerello Rice began in 1935, when Cesare Rondolino decided to buy the land of Tenuta Colombara, known for having a fertile soil where rice had been cultivated for many years. Later, when his son Piero Rondolino stepped in, some changes and improvements in production were introduced, such as refrigeration to improve crop preservation. From this moment on, the company began to invest in cutting-edge technology to stand out on the market and offer a product with the highest quality and best taste characteristics.
In 1991, the company decided to focus only on the cultivation of Carnaroli rice, as it was the variety most in line with Italian cuisine, and introduced the ageing procedure. Later, the vacuum storage in cans was introduced as a guarantee for perfect preservation of all the organoleptic properties and aromas of the product. Finally, Rondolino developed and patented the technique of reintegrating the rice bud into the grain, that allowed the product to preserve the features of both white and brown rice.
To obtain Acquerello rice, the company follows twenty delicate steps. Starting from the use of the helix, necessary to whiten the rice by rubbing the grains, to the ageing process. This phase can take from one to seven years, depending on the type of product to be obtained, and is carried out in silos at a -15° controlled temperature. One of the special features of this rice is precisely the ageing. Although this procedure is very uncommon among rice producers, it is actually a very important step as it allows the starch to stabilise. This means that less starch is lost during cooking and the rice can absorb more and better the seasonings. This is a desirable aspect in the preparation of rice dishes, especially if you want to make a creamy risotto.
The product is then vacuum-packed in cans, a method of preservation that guarantees the integrity of all the qualities of the grains for up to five years.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...