Rice with mussels, clams and heart, cherries - from the Nieddittas recipes.
OMAGGIO ALLA SARDEGNA dello Chef Luigi Pomata. Ingredienti, modalità di preparazione e presentazione per Riso con cozze vongole veraci e cuore, ciliege.
Ingredients
- 320 g Carnaroli rice
- 20 g butter
- 200 g Nieddittas – mussels from the Gulf of Oristano
- 100 g Nieddittas clams
- 100 g Nieddittas heart clams
- 20 g rosemary
- ½ bunch of chives
- 100 g cherries
- 200 ml extra virgin olive oil
- 2 sprigs of thyme
- 1200 ml vegetable stock
- Salt and pepper to taste
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