Ingredients

Balilla round rice gr. 300
Auburn tomatoes gr. 200
Dried canellini beans gr. 100
Valerian leaves gr. 100
Vegetable broth lt. 1
Salted ricotta cheese gr. 50 (in flakes)
Tuna roe gr. 40
Marjoram to taste
Orange n. 1
Balsamic vinegar to taste
Laurel n. 1 leaf
Sage n. 3 leaves
Salt and pepper to taste

Preparation

Soak the beans in cold water for 8 hours.

Cook the rice in vegetable stock for about 15 minutes, strain it, cool it and add the extra virgin olive oil.

Separately cook the beans in salted water; when cooked, leave them to cool in their own water, strain them and add them to the rice.

Cut the tomatoes into fillets after peeling them and removing the seeds. Dress the rice with a sauce made from an emulsion of oil and orange juice; arrange the valerian seasoned with oil, balsamic vinegar, salt and pepper in the centre of the plate; add the rice in the centre, the tuna roe cut into thin slices and the tomatoes in small wedges.