Remove the hard part of the asparagus. Wash the tender parts and cut into cubes. Cook the asparagus in salted water for 10 minutes, then drain.
Boil the black rice in lightly salted water (it’s a long cooking time of 40-50 minutes). Drain the rice, put it under water to stop the cooking.
In a pan, put the Gorgonzola cut into small cubes, the Ciresino and Milk, stirring frequently for about 5 minutes with a wooden spoon so it does not stick to the bottom.
Add saffron and continue stirring to make an homogeneous color and let saffron dissolve well in the cheese. When the sauce is homogeneous, place a pile of rice on each plate and pour the cheese sauce and the asparagus.
Salad with Mozzarella and Peppers
• 1 red onion • 200 g Mozzarella • 400 g red tomatoes • 1 small yellow pepper • 6 black olives • 2 cloves of garlic • 4 basil leaves • 2 tablespoons of extra virgin olive oil • salt
Slice the onion and put it in a bowl with cold water for 4-5 minutes, changing the water a couple of times and stirring occasionally. Drain it.
Cut the mozzarella into cubes and place in a colander to lose the water in excess. Wash the tomatoes and the peppers and cut into pieces.
Pit the olives. Peel the garlic, slice it. Wash the basil leaves and chop them up. Put all the ingredients in a dish. Season with oil, salt and serve.
Put the gelatin in a bowl with cold water. In another bowl, beat yolks with sugar, until you get a cream. Add Ciresa Ricotta.
Put biscuits in a mixer and mince them to get a powder. Add gradually liquid butter and continue to stir. Place this mixture at the bottom of a cake pan and spread out evenly this mixture. Press it, then place it in the fridge for 30 minutes.
Wash strawberries. Leave out some strawberries to garnish the cake. Chop the others.
Melt the drained gelatin with 3 spoons of orange liqueur. Add the gelatin to the Ricotta cream. Then, add double cream and strawberries.
Stir for some minutes. Pour this mixture over the biscuit layer.
Place the cake in the fridge for at least 2-3 hours. Garnish with strawberries and leaves of mint.
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