Here we are at the first of four appointments with our Valentine's menu, a 4-course menu designed to celebrate, along with all the lovers, This party. I opted for a seafood menu and ' choreography’ combinations and colors: given that the atmosphere will be romantic we relied heavily on the presentation, strictly by candlelight. Today I present to you the Starter, really simple: a salmon tartare and avocado accompanied by the Camargue red rice and crispy vegetables.
Ingredients for 2 people:
- 200 grams of raw salmon (already shot down)
- 100 grams of Camargue red rice
- 1 avocado
- extra virgin olive oil as required
- 1 carrot
- 1 stick of celery
- salt and pepper
- the juice of a lemon
- the green parts of a fennel
Clean the salmon skin and depriving it of thorns and cut it with a knife into cubes (not too small). Place them in a bowl with 3 tablespoons olive oil and the juice of half a lemon, mix well and refrigerate to marinate for about 15 minutes.
Meanwhile, Cook the rice in salted water. Wash and peel the carrot and celery and cut them lengthwise into sticks very thin and sauté for 2 minutes in a non-stick pan with a spoonful of oil. Season with salt and set aside.
Peel avocado and cut into small cubes (not too small): drizzle with two tablespoons of olive oil and the juice of half a lemon and chill for 10 minutes.
When the rice is cooked, drain well and season with a spoon of oil for polishing the grains. Serve in dishes or large rectangular: in a bowl put the rice pasta, pressing it well with a spoon and lay the sauteed vegetables, next – always with the pasta Cup – put the avocado into small pieces, top the salmon tartare and garnish with green part of fennel.
THE PAIRING: with this appetizer afford a blister,: We suggest a Trento Doc of Cantine Ferrari, also ideal to any meal. A wine category, able to accompany any dish (sweet excluded, Obviously).