Savarin of Saffron-flavored Rice with Seafood & Garden Vegetables
Recipe courtesy of Hotel Santa Caterina, Amalfi – Restaurant Al Mare
(Serves 4)
Ingredients:
200gr. par-boiled rice
1gr. saffron pistils
Vegetable stock
2gr. basil
30gr. shelled clams
50gr. shelled mussels
50gr. shelled Fasolari cockles
30ml. extra virgin olive oil
100ml water obtained when cooking the seafood
30gr. chopped potato
100gr. courgette and carrot julienne
100gr. skinned tomatoes
Salt
Preparation:
Bring the vegetable stock and the saffron to boil in a saucepan and use to cook the rice. Once the rice is cooked, drain and add the tomato, courgette, basil and carrot: place the rice in Savarin molds and leave to rest. Parboil the seafood in a pan with a little olive oil and the remaining tomato, chopped in to small chunks. Reheat the rice in the oven, remove from molds and place the seafood in the center. Reduce the casserole water from the seafood together with the chunks of potatoes, emulsify with extra virgin olive oil and use to sauce the rice.
