350 g rice
150 g fresh pecorino ricotta
2 bunches wild fennel
1 fresh fennel
1 orange
salt.
Peel the orange live.
Clean, wash and cut the fresh fennel and fennel into small cubes.
Arrange a large amount of salted water in a pan in which you cook the wild fennel for a few minutes.
Drain and chop it.
In the same cooking water, cook fresh fennel and rice.
In a bowl, mix the ricotta with a little rice cooking water, until a cream is obtained.
Drain the rice al dente, put it back on the fire and add the ricotta prepared previously and the slices of orange.
Mix well, divide into serving dishes, pour over the rice a drizzle of EVO oil and serve.
(Gaetano Alia)
