Rice with razor clams saadat and broccoli fondue with sardines and pine nuts
Instructions
Mince the shallots, sauté in a pan with oil, salt and pepper, then add the Razor Clams (previously washed and peeled in a pan with a little water) and rice.
Let toast, Deglaze with white wine and bring the cooking risotto with vegetable broth (made from the shells of razor clams and fish waste).
To combine the saffron and cook a whole egg.
Meanwhile open to book the fillets of sardines, beat them between 2 sheets of baking paper and greasy walls of vow a stencil from Saadat.
fill with risotto, compact and bake for 5 minutes.
Then blanch the broccoli tops and from oil and pine nuts.
Ingredients and dosing for 4 persons
- 200 g of rice
- 10 razor clams
- 10 fresh sardines
- 1 shallot
- 1 glass white wine
- 1 sachet of saffron
- 1 egg
- 200 g of broccoli romano
- 30 g of pine nuts
- Olive oil
- Salt
- Pepper