A very tasty protein-packed, light and summery “fusion”-style first or main course: Ligur-Cantonese Basmati Rice with Fresh Pesto.
It comes from a famous preparation of Oriental cuisine, but is made Ligurian by chef Gian Luca Cellerino’s reinterpretation.
Check out our recipe!
Here is our Ligurian version of one of the most beloved preparations of oriental cuisine: Ligur-Cantonese Basmati Rice with Fresh Genoese Pesto from Laboratorio Artigianale Frasca and Nassa di Loano.
It becomes a very tasty “fusion” style dish, which can be a first course or a single course, because it is rich, protein and perfect for the summer season.
Cook it following the recipe of chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano!
Ligur-Cantonese Basmati Rice with Fresh Pesto: ingredients for 4 people
– 1 170g jar of Fresh Pesto.
– Basmati rice 200gr.
– Canned peas 400gr.
– Cooked ham 300gr.
– 4 medium fresh eggs
– 2 tablespoons sunflower seed oil
Ligur-Cantonese Basmati Rice with Fresh Pesto: preparation
- Wash the rice in cold running water until it releases all the starch
- Boil the rice in salted water for the time indicated on the package (usually 10 minutes)
- Cool, set aside and let drain
- Drain the beans, reduce the ham, first into strips and then into cubes, and set aside
- Grease a nonstick frying pan or wok and heat the oil well
- Insert the eggs by breaking them, and as soon as the egg whites start to turn white, shred with a paddle and cook a few minutes. Turn off the heat and set aside
- In the same pan, toast the ham and add the peas and rice
- Let the contents dry until they become almost crispy
- Divide the preparation among the diners’ plates and add generous drops of Pesto Fresco
- Garnish with fresh basil leaves.
Our Ligur-Cantonese Basmati Rice, made special by the addition of Pesto Fresco Genovese from Laboratorio Artigianale Frasca e Nassa, is ready.
Enjoy!