Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
4 medium red capsicums (bell peppers)
90g (1 cup) finely grated pecorino
1 Tbs coarsely chopped flat-leaf parsley
2 Tbs extra virgin olive oil
Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.
Preheat a barbeque, hotplate or grill plate to high.
Place the capsicum on the barbeque and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.
Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbeque and cook for 8–10 minutes, until the eggs have set.
To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.
Credits: The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. (Smith Street Books, November 2018 - AU$ 49.99, NZ$ 59.99).
Photo Credits: Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin