- First courses
- 50 min
Venus rice cake with Cream Cheese, and king prawns
8 fresh or frozen king prawns
250 g black venus rice
250 g Fresco Spalmabile Nonno Nanni
50 g of low-fat yogurt
1 bunch of chives
freshly crushed salt and pepper
extra virgin olive oil
1 bunch of thyme
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Cook the rice in boiling salted water for about 40 minutes, drain and cool under running cold water. Peel and gut the prawns and steam cook for about 4 minutes. Stir Fresco Spalmabile Nonno Nanni with the low-fat yogurt, salting just a little. Season the cold rice with salt, pepper, extra virgin olive oil and the sprigged thyme. Fill an aluminium stencil, which has been previously coated with plastic film, with the rice. Press down and let sit for a few minutes. Turn out the rice in the centre of the plate, add the warm shrimp cut in half length-wise, seasoned with the Fresco Spalmabile Nonno Nanni sauce and garnish with thinly sliced chives. This is an elegant, refined, light plate that can be enjoyed either as a starter or first dish.