Rice with wild fennel sauce and Canicattì grape

For four people:

  • 200 g rice
  • 50 g of peeled almonds
  • 100 g Modica Canestrato cheese
  • 1 potato
  • a sprig of wild fennel
  • a small bunch of basil
  • a small bunch of mint
  • juice of 1 orange
  • vegetable broth
  • cinnamon
  • extra virgin olive oil
  • salt and pepper

 

Prepare the sauce boiling water in a pot, add the wild fennel, washed basil and mint leaves, a little grapes without seeds, the peeled potato, the orange juice, a tablespoon of olive oil, salt and pepper. Cook for about an hour and when the broth is very tasty, whisk the whole to get the sauce of fennel.

Meanwhile cook the rice in vegetable broth; when it is al dente add the fennel sauce, the left grapes and some more broth.

Complete cooking, stirring constantly on medium heat. Complete the dish by adding the Modica Canestrato cheese cut into scales, a pinch of cinnamon and a tablespoon of extra virgin olive oil.