“Campania coast to coast”
(Risotto with lemon, Cetara anchovies, black lime and Ricotta of Bufala Campana PDO)

Ingredients for 4 people:

For lemon broth:
5 peelings of lemons
2 lt of water

Peel lemons with a peeler without a white part. cut a very fine julienne and soak in salted water for 30 min. Drain the skins, rinse well. Bring to a boil the 2 lt of water and dip the skins. Turn off and leave to infuse with film for 30 min. Filter

For parsley oil butter:
100 g of parsley
200 g of evo oil

Freeze the two ingredients and blend with the help of a Pacojet.

For the black file:
4 files

Boil the files for 30 min. Leave in the dryer at 60 hrs for 6/7 days

For risotto:
240 g rice
60 g olive oil
8 anchovies of Cetara
80 g parmesan
2 tablespoons parsley oil butter
lemon broth
100 g Ricotta of Bufala Campana DOP

Dissolve the anchovies in the oil, toast the rice and start cooking with the lemon broth. Mix with oil butter and parmesan cheese. Garnish with ricotta and black lime