Chef Inaki Aizpitarte shows us how to cook salicornia like an Italian risotto with a easy and healthy recipe, ready in half an hour
30 March, 2012
0 HR 35 MIN
- Cut the salicornia into rice-length pieces, then pan fry it with the scallion and white wine.
- At the end, mix in a puree of parsley and clam juice.
- It should be cooked like a risotto but requires less time, and should be concluded with the stirring in of butter.
This recipe is from the first number of the magazine Cook_inc., by Vandenberg Edizioni