INGREDIENTS

  • 1 small cup of rice per person
  • 1 litre vegetable broth
  • 1 shallot (or onion)
  • Extra virgin olive oil
  • 1 small courgette per person
  • White wine
  • 100 g green olives
  • 1 anchovy fillet
  • 1 garlic
  • Some capers

PREPARATION

  1. Prepare the tapenade by pitting the olives and blending them with the garlic, some capers and the anchovy fillet, along with a couple of tablespoons of extra virgin olive oil.
  2. Wash the zucchini and grate them with a mandolin slicer. Slice the shallots, lightly fry in a pot with a little extra virgin oil and add the zucchini. Pour in the white wine and allow to evaporate.
  3. Add the rice and toast it, then cover with the broth, simmer and continue stirring until dense. Once cooked, take a couple of teaspoons of olive tapenade and add to the rice. Then serve.

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