Wild red rice with asparagus, peas and crispy Prague ham

Red-grained and elongated, red wild rice was considered a pest species in rice fields and eradicated. Today it is a cultivated species, as it has been recognized for its nutritional value (rich in minerals, anthocyanins and polyphenols) as a hypocholesteroliser.

It is an aromatic rice grown in Italy mainly in the Vercelli area.

Ingredients for 4 persons:

400 g. red wild rice, 500 g. Of asparagus, 400 g. peas, 200 g Prague ham, the grated rind of an untreated lemon, 1 sprig of savory, 1 fresh chopped spring onion with all the leaves, extra virgin olive oil to taste, salt to taste.

Procedure for red wild rice with asparagus, peas and ham:

Lexhale the rice in plenty of boiling salted water for 30-40 minutes. Drain, season with a tablespoon of extra virgin olive oil and let cool.

Wash the asparagus and tie it with twine to hold it together. Boil them in boiling salted water for 10 minutes, leaving the tips out of the water and covering with a lid.

Take them out of the pot, remove the string and cut them into spools of a couple of centimeters then put them in a bowl with water and ice for a couple of minutes to preserve their green color.

Drain them and toss them a few minutes in a large skillet with two tablespoons of extra virgin olive oil, chopped fresh spring onion, and peas. Turn off, add the savory leaves and a pinch of salt.

Cut the Prague ham into strips, saute in a pan with a little oil until crispy, drain and place on a small plate.

Return the pan with the vegetables to the heat, add the rice, and mix.

Spread on four flat plates, drizzle with a drizzle of EVO oil and sprinkle with some crispy Prague ham and grated lemon zest.

Wine pairing:

(Edited by Stefania Vinciguerra)

Colli di Luni Vermentino Etichetta Grigia 2022 Cantine Lunae

Greenish yellow. Very intense on the nose, with cedar, green pepper, herbs, lemon thyme in particular, and hints of exotic fruit. In the mouth it is round, pulpy, flavorful, with a nice balance between acidity and smoothness. Fruity finish.

Production area:
Foothill areas of Luni, Castelnuovo Magra and Sarzana, in the province of La Spezia.

Grapevine: 100% Vermentino. Grapes are sourced both from estate vineyards and from the vineyards of the conferrers located in the foothills.

Harvest:
Grapes are hand-picked during the early morning hours and quickly transported to the winery.

Production processes:
cold maceration on the skins, temperature-controlled fermentation in steel, aging on fine lees in steel for about 3 months.

Alcohol content:
12.5% vol.

Serving temperature:8-10° C.

Average shelf price:
€ 12

Curiosity: is the first wine made from the vinification of Vermentino grapes by Paolo Bosoni, now more than forty years ago, today as then it follows the same path. Over time it became the emblem and icon of the winery.