Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin Olive Oil, mussels and confit c
by chef Lorenzo Buraschi | Enter the site and find out all the recipes
Keywords
- Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin Olive Oil
- mussels and confit cherry tomatoes
- Recipes
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Ingredients
- 150 gr. - Turnip tops
- 80 gr. - Pecorino cheese from Puglia
- 80 gr. - Olitalia Terra di Bari P.D.O. – Castel del Monte - Extra Virgin Olive Oil
- 25 gr. - Anchovies
- 1 Clove of garlic
- Q.s. - Chilli pepper
- Q.s. - Salt
- 400 gr. - Mussels
- 10 gr. - Olitalia Terra di Bari P.D.O. – Castel del Monte - Extra Virgin Olive Oil
- 50 ml. - White wine
- 200 gr. - Cherry tomatoes
- Q.s. - Sugar
- Q.b. - Olitalia Terra di Bari P.D.O. – Castel del Monte - Extra Virgin Olive Oil
- 300 gr. -Carnaroli rice
- 1,5 l. - Broth (a mix of the cooking liquids of the mussels and of the turnip tops)
- Extra virgin olive oil
- Terra di Bari PDO
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