Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil

by chef Danilo Angè

Ingredients for 6 serves

  • 300 gr. - Black Venus rice

  • 50 gr. - Onion

  • Q.s. - Cloves

  • Q.s. - Vegetable broth

  • 100 gr. - Courgettes

  • 100 gr. - Carrots

  • 100 gr. - Bell peppers

  • 1 small bunch of basil

  • 100 gr. - Strawberries 

  • 100 gr. - Mango

  • 500 gr. - Tuna fillet

  • 1 small bunch of wild fennel

  • 200 gr. - Broad beans

  • Q.s. - Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil

  • Q.s. - Salt and pepper

Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil 1
Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Taggiasca

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Method

  • 1

    Place the rice in a glass container, add the peeled onion and dab the onion with the cloves. Cover with some hot vegetable broth and cook it in the oven at maximum power for about 12 minutes.

  • 2

    When cooked, spread the rice out on a plate and leave to cool.

  • 3

    Cut the courgettes, carrots and bell peppers into small cubes and cook them in the oven for 3 minutes with a little Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil, salt and pepper.

  • 4

    Blend the basil with Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil, salt and pepper.

  • 5

    Peel the fruit and blend it in the mixer.

  • 6

    Cut the tuna into small cubes and dress it with the chopped wild fennel, salt, pepper and the Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.

 

Plating

Add the diced vegetables to the rice, arrange it on the serving plates, then add the tuna, the peeled broad beans and complete with the fruit and basil sauce.

Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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