Black Venus rice with fresh peas and Tuscan rigatino (bacon)

15/04/2013 - Ingredients for 4 people:

- 300 g Black Venus Rice "Principato di Lucedio"
- 150 g bacon (Rigatino) "Macelleria Balestri"
- 300 g fresh peas
- Salt from Trapani "Oro di Sicilia"
- Extra Virgin Organic Olive Oil "Il Vecchio Maneggio"
- 1/2 onion
- Grated Sicilian Primosale

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 300 g Black Venus rice "Principato di Lucedio"
- 150 g bacon (Rigatino) "Macelleria Balestri"
- 300 g fresh peas
- salt from Trapani "Oro di Sicilia"
- Extra Virgin organic olive Oil "Il Vecchio Maneggio"
- 1/2 onion
- Grated Sicilian Primosale

Finely chop the onion and sauté in a pan with olive oil. Add the fresh peas and a glass of water, add salt to taste and simmer for 30 minutes.

Sauté the diced Rigatino in a pan. Cook the Black Venus rice in salted water for 45 minutes. Drain and mix with the Rigatino and peas and serve with plenty of grated Primosale.

Recommended wine: Chianti Classico Riserva DOCG 2009 Foho "Borgo Casa al Vento"