Bowls are à la mode at the moment and they’re the creative version of Hawaiian poke bowl.. Instead of rice and raw fish, you can use your favorite and (not necessarily) exotic ingredients… the important thing is building a complete and balanced dish. At Le Biciclette Art Bar & Bistrot in Milan, Italian cuisine is interpreted with a contemporary taste – a great meeting place for lunch, brunch, aperitif, even going late into the night. Served in paper bowls, this is how the trend is done in Italy.
Mediterranean Bowl Recipe
(Serves 4)
1 ½ cups brown-red rice
4 tbsp rice vinegar
2 tsp salt
2 tsp sugar
4 oz mozzarella di bufala
12 shrimp tails
3 oz salted capers
Sunflower oil
8 fresh basil leaves
1 organic lemon peel
For the dried tomato pesto:
4 oz sun-dried tomatoes, blanched for 3 minutes
1 clove garlic
2 oz pine nuts
Extra virgin olive oil
Method
Prepare a marinade of rice vinegar, salt, and sugar. Boil for five minutes. Mix well and leave to simmer. Boil the brown rice in slightly salted water for about 45 minutes. Drain, cool and season with marinade. For the dried tomato pesto, put all the ingredients in a blender and blend until well mixed. Wash salted capers under running water. Dry well, fry in seed oil and drain on absorbent paper. Keep in a dry place. For the shrimp, boil the tails in salted water with a few drops of lemon for about three minutes. Drain, shell and cut into chunks.
Assembly
Put the lukewarm rice at the base of four soup plates. Add the tomato pesto, the crispy capers, the diced buffalo mozzarella, and the shrimp bites. Season with a little oil, and some julienned lemon peel and chopped fresh basil.