Venere Rice and Swordfish Cups
Category: Appetizers
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Venere rice | 200g |
| Swordfish | 250g |
| Lemon zest | 1 |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
| Leeks | 100g |
| Fresh ginger | 20g |
| Fresh basil | 15g |
| Extra virgin olive oil | 30g |
| Fresh mint | To taste |
| Extra virgin olive oil | To taste |
Instructions
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Prepare the Venere Rice: Start by cooking the black Venere rice in a large pot of salted boiling water. Follow the cooking instructions on the package, ensuring that the rice becomes tender and slightly al dente. Once cooked, drain the rice and set it aside.
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Prepare the Leeks and Ginger Cream: Clean the leek thoroughly and slice it into thin rounds. Heat a small drizzle of extra virgin olive oil in a saucepan, then sauté the leek and ginger for about 4-5 minutes, or until they become fragrant and soft. Transfer the cooked leek and ginger mixture into a tall, narrow container.
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Blend the Cream: Add the fresh basil leaves (which should be washed and dried) and 30g of extra virgin olive oil into the container. Using an immersion blender, blend the mixture until it reaches a smooth and homogenous texture. Taste the cream and adjust the salt to your preference. Set the cream aside for later use.
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Cook the Swordfish: Prepare the swordfish by removing the skin. Cut the fish into small cubes. Heat a small amount of extra virgin olive oil in a large skillet. Add the swordfish cubes, seasoning them with salt and black pepper. Sauté the swordfish for about 5 minutes, or until they are cooked through and slightly golden on the outside.
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Assemble the Cups: To assemble the Venere rice and swordfish cups, begin by placing a spoonful of the leek and basil cream at the bottom of each serving glass or small cup. Follow with a layer of the cooked Venere rice. Add a generous portion of the sautéed swordfish on top of the rice.
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Final Touches: Complete the layers with another spoonful of Venere rice and top it with a final dollop of the leek and basil cream. Drizzle a little extra virgin olive oil over the top to finish.
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Garnish and Serve: Garnish the cups with fresh mint leaves and a touch of lemon zest for a refreshing finish. Serve immediately as a delightful appetizer, perfect for any special occasion.
These Venere Rice and Swordfish Cups combine the rich, aromatic flavors of black rice with the delicate taste of swordfish, complemented by the fresh, creamy notes of basil and leek. It’s a simple yet elegant dish that’s sure to impress your guests at your next gathering. Enjoy!
