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Starters

Rice bites with lemons and capers

Published on 28 May 2015

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A tasty little starter or accompaniment to fish, fresh for summer. Most products are from Gargnano, Lake Garda, some from Valerio Giacomini's organic farm.

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Ingredients

INGREDIENTS

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Method

Introductory photographs from the original

0 steps completed out of 15

  1. Step 1 of 15
    I spread on a plate and cool.
  2. Step 2 of 15
    I put oil in a little bowl.
  3. Step 3 of 15
    I squeeze half a lemon, or 1 whole small lemon, and add.
  4. Step 4 of 15
    I chop chives or parsley.
  5. Step 5 of 15
    I add salt and pepper.
  6. Step 6 of 15
    I add finely chopped garlic.
  7. Step 7 of 15
    I chop half a salt-preserved lemon with 4/5 brined caper leaves.
  8. Step 8 of 15
    I combine in the bowl into an emulsion.
  9. Step 9 of 15
    I pour over cold rice.
  10. Step 10 of 15
    I mix and add Parmigiano.
  11. Step 11 of 15
    I dampen hands and take small rice portions.
  12. Step 12 of 15
    I compact into little balls.
  13. Step 13 of 15
    I thinly slice remaining lemons.
  14. Step 14 of 15
    I put a rice ball on each lemon slice., decorate with a caper centrally and a strip of brined caper leaf.
  15. Step 15 of 15
    Finish with extra virgin olive oil.

Original source: https://incucinaconlilly.com/2015/05/28/bocconcini-di-riso-con-limoni-e-capperi/

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