RECIPE: Gange Rice with Pecorino Sardo and Saffron from San Gavino, a meeting of flavors

Today we offer you a dish that combines the lightness and aroma of Gange rice with two authentic treasures of Sardinia: Pecorino Sardo and San Gavino saffron .

Why choose Gange rice?

Gange rice, with its long, thin grains, is ideal for dishes where you want a light, grainy consistency. Its ability to absorb flavors without becoming sticky makes it perfect for enhancing strong-tasting ingredients like Sardinian pecorino and saffron. Excellent for a perfect recipe.

The main ingredients

• Gange Rice : The light and fragrant base of the dish.

  

  RISO GANGE SARDO

• Saffron from San Gavino : Considered the red gold of Sardinia, it is famous for its intense aroma and bright colour.

  
  

  

  ZAFFERANO PURO DI SARDEGNA

  
  

• Pecorino Sardo : A cheese with a strong and slightly spicy flavour, which adds a savoury and creamy note to the dish.

• Sardinian extra virgin olive oil : To further enhance the flavours.

• Vegetable broth : For cooking rice, which helps maintain its lightness.

  
  
  
  

Step by step recipe

Ingredients for 4 people:

• 300 g Ganges rice

• 1 sachet of San Gavino saffron

• 80 g of seasoned Sardinian pecorino cheese (grated or flaked)

• 1 small onion

• 2 tablespoons of Sardinian extra virgin olive oil

• 1 litre of vegetable broth

• Salt and pepper to taste

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Preparation:

1. Prepare the broth: Start by preparing a light vegetable broth, which you will use to cook the rice.

2. Sauté the onion: In a saucepan, heat the extra virgin olive oil and add the finely chopped onion. Sauté over low heat until the onion becomes transparent.

3. Toast the rice: Add the Ganges rice to the pan and let it toast for a couple of minutes, stirring gently.

4. Add the saffron: Dissolve the saffron in a ladle of hot broth and add it to the rice. Stir well to distribute the color and flavor.

5. Cook the rice: Continue cooking the rice by adding the broth a little at a time, stirring frequently. This will take about 15-18 minutes.

6. Stir in the pecorino cheese: When cooking is almost complete, add the grated or flaked Sardinian pecorino cheese and stir the rice until it has a creamy consistency.

7. Serving: Season with salt and pepper to taste and serve immediately, garnishing with a few flakes of pecorino and a drizzle of raw oil.

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Tips for that extra touch

• Add grated lemon zest for a touch of freshness that balances the strong flavor of the pecorino.

• A pinch of fresh black pepper can further enhance the saffron's aromas.

• Wine pairing: This dish goes well with a glass of Vermentino di Sardegna , which with its freshness and minerality contrasts with the creaminess of the cheese.

Gange Rice with Pecorino Sardo and Saffron from San Gavino is a perfect example of how ingredients from different traditions can blend together in a harmonious dish full of flavor. Try it and let yourself be surprised by the meeting between the East and Sardinia!