The RICE ALLA CAPPUCCINA is a dish that combines intensity and delicacy, playing on perfectly balanced contrasts: the deep savoriness of anchovies, the aromatic sweetness of Marsala, and the decisive creaminess of Pecorino melt into a risotto with a refined, original character.
Each forkful tells of a balance between land and sea, with slightly smoky and caramelized notes, enveloped by the velvety finish of the cheese. Perfect for those who love to be bold with taste, it is an ideal first course for an elegant dinner or to surprise with an unusual pairing full of personality.
A risotto that leaves a mark, simple to make but rich in flavor.
Excellent also with a grating of lemon zest or a light sprinkle of garlic-toasted breadcrumbs to add contrast.
If you enjoy stronger contrasts, you can add a few chopped capers or Taggiasca olives to the soffritto.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- Half yellow onion
- 8 fillets anchovies in oil
- to taste extra virgin olive oil
- 2 tbsp butter
- 4 1/4 cups vegetable broth
- 1 glass Marsala
- 2.12 oz Pecorino Romano
For the Rice alla Cappuccina you will need
- 1 Saucepan
- 1 Pot
Preparation Rice alla Cappuccina
First of all, prepare the vegetable broth with celery, carrot and onion.
In a pan, heat the oil with the butter. Add the finely chopped onion and let it soften for 5 minutes over low heat.
Add the anchovy fillets and let them melt gently.
Add the rice and toast it for 2 minutes, until it becomes glossy, stirring continuously.
Deglaze with the Marsala and, once the alcoholic part has evaporated, continue cooking by adding the hot vegetable broth little by little as the rice absorbs it.
When cooked, turn off the heat, add the Pecorino and stir to finish the risotto. Cover with the lid and let it rest for a few minutes.
Plate and enjoy this simple but delicious Rice alla Cappuccina.
Wines to pair
The risotto with anchovies, Marsala and Pecorino is a savory, complex dish rich in contrasts between the saltiness of the anchovies, the sweetness of the Marsala and the piquancy of the Pecorino. Pairing wine therefore requires balance and character so as not to be overwhelmed by the intense flavors of the dish.
The risotto with anchovies, Marsala and Pecorino is a savory, complex dish rich in contrasts between the saltiness of the anchovies, the sweetness of the Marsala and the piquancy of the Pecorino. Pairing wine therefore requires balance and character so as not to be overwhelmed by the intense flavors of the dish.
STRUCTURED, SALINE WHITE WINES
Verdicchio dei Castelli di Jesi Riserva DOCG
Fresh, with good salinity and structure, it pairs well with the minerality of the anchovies and stands up to the Pecorino.
Fiano di Avellino DOCG
Elegant, with floral and citrus notes, it has enough structure to balance the dish.
Etna Bianco DOC
Mineral, volcanic, with marked acidity: perfect for savory, intense seafood dishes.
Etna Bianco DOC
Mineral, volcanic, with marked acidity: perfect for savory, intense seafood dishes.
OXIDATIVE AND LIGHTLY AGED WINES
Dry Marsala (in small amounts)
If already used in cooking, you can serve it in the glass as well: choose a Marsala Vergine or Superiore Secco, to be enjoyed cool.
Jerez Fino or Manzanilla (Spain)
If you want to be daring, a dry, saline sherry with almond and yeast notes: perfect with dishes based on anchovies and aged cheeses.
SPARKLING
Franciacorta Satén
Creamy and fine, it softens the saltiness and pairs well with the creaminess of the risotto.
Trento DOC Brut
More mineral and direct, great for cleansing the palate between bites.
