Rice with 6 Luppoli Bock Rossa and capocollo of Calabria
6 Luppoli Bock Rossa.
(for 4 people)
320 g Carnaroli rice
100 g of sliced Capocollo of Calabria d.o.p.
50 g of butter
50 g of onion
15 cl of 6 Luppoli Bock Rossa
10 g of chopped rosemary
Zest of half a lemon
Salt to taste
Pepper to taste
Thyme to taste
Parmesan cheese d.o.p. to taste
1,3 l of vegetable broth
Dry in oven slices of Calabria Capocollo d.o.p.
SautÃ© onion with butter, pour the rice and toast for a minute, then add 6 Luppoli Bock Rossa, mixing and wetting the broth and continue cooking until complete evaporation. Gently stir the rice with butter, Parmesan cheese, chopped thyme and lemon zest. Season to taste.
Place the rice in a serving dish, place a slice of crispy Capocollo of Calabria d.o.p. and sprinkle with a pinch of pepper, chopped thyme, lemon zest and chopped rosemary.