Menu
Products Experience

Order catalogue

Your details

Order the exclusive BORA Magazine free of charge with information about our cooking systems and exciting stories from the world of BORA.
Please note: fields indicated with an * are mandatory.
#1 Feta cubes in a crust of black rice with spinach, crispy puntarelle and persimmon

#1 Feta cubes in a crust of black rice with spinach, crispy puntarelle and persimmon

Preparation

Dice the feta. Roll the cubes in the whisked egg white followed by the chopped black rice, then fry in oil for three minutes at 180°C. Finely slice the puntarelle, then mix with oil, Maldon salt and blanched spinach. Cut off a few thin slices of the persimmons, then combine the remaining fruit pulp with oil, Maldon salt and the juice of a lemon to create a dressing. Serve the puntarelle salad and crispy feta cubes on a plate, garnish with the slices of persimmon and drizzle on the persimmon dressing.

_K_1010_Giancarlo_Morelli_Fetawuerfel_in_einer_Kruste_aus_schwarzem_Reis_Zutaten.jpg
_K_1010_Giancarlo_Morelli_Fetawuerfel_in_einer_Kruste_aus_schwarzem_Reis.jpg
  • 1
  • 2

Serves 4:

  • 200 g feta
  • 100 g black rice
  • 120 g spinach
  • 120 g puntarelle
  • 2 persimmons
  • 3 egg whites
  • 500 ml seed oil
  • 40 g extra virgin olive oi
  • Maldon salt
  • 1 lemon

Send shopping list

Popup Picture
Check out the products for yourself at our retailers
Find a retailer

Cookies for analysing website access / marketing measures.

Napotek v zvezi s piškotki: Piškotki za analizo dostopanja do spletne strani/marketinški ukrepi Z nadaljnjo uporabo spletne strani, se strinjate s to uporabo. Informacije v zvezi s piškotki in možnost pritožbe.