Ingredients

⁣200g Riso Gallo Rice 3 Cereali (Rice, Spelt, Barley)
2 finely chopped shallots
1 finely chopped clove of garlic
800g boiling hot chicken stock
1 bay leaf
1 sprig of thyme
25mL grapeseed Oil
salt, pepper
For the Curley Kale:
1 Curly Kale
To Garnish,
40g truffled Canestrato di Moliterno pecorino cheese, grated (a typical cheese from Moliterno
in Basilicata, aged in woodern baskets)
Reduced white wine (made by reducing any amount of white wine by 3/4 volume)
10g toasted sunflower seeds
10g toasted linseeds

Method

⁣For the Curly Kale,
Clean & wash the kale: put 12 of the nicest leaves to one side for the garnish.
Blanch 18 leaves in boiling water for 1 min.
Cool them in water & Ice; squeeze thoroughly to eliminate the residue water.
Lay them on a baking tray; bake & dry at 60 degrees for 6 hours until crispy.
When done, put 12 leaves to one side and blend remaining in food processor until you obtain a fine powder (this could take some time).
Cook the rest of the kale in boiling water for 2 min; drain & blend for 5 min with no more than 10mL of
water.
To maintain the bright colour of the puree; place in a bowl inside a larger bowl filled with ice and water
(cold ban marie), stir to cool quickly and reserve to one side.
For the Grains, Stew the shallots, garlic, thyme & bay leaf in oil for 7-8 minutes without browning.
Add the grains, stir for 1 minute.
Pour boiling hot stock, a little at a time until rice is al dente.
A few minutes before taking off the heat, lower heat to minimum and add the kale puree while stirring.
Add the seeds, cheese and season with salt & pepper, add wine reduction.
Blanch the 12 kale leaves kept separate in salted boiling water for 1 minute, drain & season with a
pinch of salt.
Divide the grains between the plates and put 2 tablespoons of the kale powder in the centre.
Top with 3 dried kale leaves & 3 blanched ones.
Garnish with kale powder on top and around the dish.
Serve.

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