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Verelè rice tacos, mexican rice & grilled heart

by Federico Gallo
Locanda del Pilone, Italy
 

Being half Piedmontese, rice has been an important element in my life and everyday cooking.

Verelè rice tacos, mexican rice & grilled heart

  • STARTER
    4 PERS.
  • timing
    2 DAYS 30MIN
  • preparation time
    2 DAYS
  • Cooking time
    30MIN

INGREDIENTS

VERELÈ RICE TACOS
50g rice «Pongo di riso» (rice dough)
10g butter
75g water
15g oil
25g egg whites
50g Verelè rice flour
2g salt

RICE “PONGO”
50g Verelè rice
200ml water

MEXICAN RICE
125g Basmati rice
125g fresh tomatoes without peel
230g water
20g lime juice
20g butter
1 or 2 small onion(s)
1 sprig of fresh cilantro
Peel of half a lime

VEAL HEART
200ml red wine
100ml soy sauce
90ml white grappa
20g brown sugar
½ veal heart, already cleaned
 

RECIPE DEVELOPMENT

1 — RICE PONGO
Bring the 200g of water to a boil and pour the rice into it. Boil everything over low heat for about 20 minutes and in any case until the water is completely absorbed. The rice must be completely cooked. Blend everything and then pass through a sieve. Keep aside in the refrigerator.
 
2 — VERELÈ RICE TACOS
Blend all the ingredients together with the help of an immersion blender. Heat the waffle iron and pour a small amount of dough over it, close and cook for about a minute. Once the time has passed, remove the wafer and while it is still hot, place it upside down making it take the classic shape of a taco shell. Let it cool down.

3 — MEXICAN RICE
First, rinse the rice well under cold water to remove the starch. Meanwhile, chop the onion and brown it with the butter in a saucepan. Once ready, add the well- drained rice and season with a pinch of salt, stir for a minute and add the chopped tomato. After using all the water, add the lime juice and half of the chopped coriander, and bring to a boil over high heat. Cover with the lid and let it boil over low heat for about 20 minutes without ever turning it over. Remove from heat, stir everything, adding the remaining chopped coriander and lime zest. Spread to cool and season with a little extra virgin olive oil and pepper.

4 — MARINATED VEAL HEART
Combine the red wine, soy sauce, grappa and sugar in a saucepan. Put on the fire and reduce by half. Cool and add the marinade thus obtained with the veal heart in a vacuum bag. Leave to marinate in the refrigerator for about two days. Once the heart is marinated, cut it into thin slices and cook, possibly on the grill, for a couple of minutes.

SERVING INSTRUCTIONS
Put the Mexican-style rice on the taco shell base (at room temperature or sautéed in a pan), place the heart slices on top, letting a little marinade run over them and the rice, and finish with coriander leaves and other herbs to the decoration.
 

The full, rounded taste of the marinated veal heart is contrasted by the freshness of the Champagne. It is the harmony of opposites: a street dish, simple, with strong flavours, and the elegant opulence of Krug.
Krug Grande Cuvée
Krug Grande Cuvée
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