28 Feb Italian Maki with Prosciutto and Courgette
- 150g Arborio rice
- 400ml water
- 6 slices of prosciutto
- 140g courgette
- 30g parmigiana Reggiano
- 50ml fresh cream
- 40ml I.G.P.-certified Balsamic Vinegar from Modena Crema with Kikkoman Soy Sauce
- 10ml extra virgin olive oil
- a pinch of saffron powder
- 5ml lemon juice
- salt and pepper
Rinse the rice in cold water twice; then bring the water to the boil and, after adding the salt, pour in the rice. Lower the heat and cover the pan. The rice will be cooked when it has absorbed all the water (roughly 14 minutes); then leave it to cool.
In the meantime, dice the courgette, blanche in salted water and then immerse in cold water to keep the courgette crunchy and pleasantly green. Drain and dry the courgette, and finally dress with the oil and a little salt and pepper.
Melt the grated parmesan with the cream and saffron to reach a dense cream. Then leave this to cool.
Salt the rise to taste and then spread it onto a sheet of oven paper to give a 25 x 25cm square of 3mm thickness. Arrange a 2cm strip of courgette along the length of the rice, roughly 6cm from the edge. Dress the courgette with the parmesan cream. Now form a cylinder of roughly 5cm diameter, applying a little pressure with your fingers. Leave to rest in the fridge for 5 minutes.
In the meantime, lay the prosciutto slices onto a sheet oven paper that is roughly 30 x 25cm, place the rice roll (from which the oven paper has been removed) on top and roll. Remove any excess prosciutto.
Cut the roll into slices of 4cm and serve with I.G.P.-certified Balsamic Vinegar from Modena Crema with Kikkoman Soy Sauce