I have already talked about how good and tasty it can be a dish if prepared with the right attitude: when simple and organic ingredients are cooked with the magic of love, passion or gratitude, even an easy recipe becomes a great success… and can also leave an indelible mark in those who eat it. Think about grandmoms and how they cook for their grandchildren: the tastes and aromas of their plates are always enriched from their big love.

Today I share this coloured recipe and it is with a big joy that I do it trought this video artistic tutorial by Carlo Battelli and Fabio Fasulo with Luca Perciballi’s music. I hope you enjoy it and hope you will have the desire to cook it with renovated passion, in your kitchen 😉

 

Ingredients (4 people):

  • Whole Balilla rice 7,05 oz
  • 1 aubergine
  • 1 zucchini
  • 1 carrot
  • thyme
  • sage
  • salt q.s.
  • extra virgin olive oil q.s.

for the sauce:

  • juice of half beetroot
  • juice of half lemon
  • 1 cup of white Tahini
  • 1 cup of natural water
  • salt q.s.
  • pepper q.s.

Steps:

  1. Soak rice the night before.
  2. Cook rice in boiling salted water for about 20 minutes.
  3. Drain rice and add extra virgin olive oil. Put rice in a roasting pan and flatten.
  4. Put in a convection oven at 356F for 10 minutes.
  5. Wash vegetables and chop at the same sizes.
  6. Put on a roastin pan and add extra virgin olive oil, salt, some fresh thyme and sage leaves.
  7. Cook in a convection oven 356F for 10 minutes.
  8. Prepare the sauce making an emulsion of: juice of half beetroot, juice of half lemon, one cup of white Thaini, one cup of natural water; season to taste with salt and pepper.
  9. Put rice in a bowl, add vegetables and dress with the pink sauce.