{"id":11634,"date":"2025-08-11T21:29:51","date_gmt":"2025-08-11T19:29:51","guid":{"rendered":"https:\/\/stefaniacorrado.net\/rice-peas-and-marinated-amberjack\/"},"modified":"2025-08-11T21:30:07","modified_gmt":"2025-08-11T19:30:07","slug":"rice-peas-and-marinated-amberjack","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/rice-peas-and-marinated-amberjack\/","title":{"rendered":"Rice, Peas and Marinated Amberjack"},"content":{"rendered":"

Here’s a recipe from my book “The Taste Revolution”: a delicious risotto with peas and marinated amberjack.
\n A gem:<\/em> <\/span>In this dish, we can utilize a part of the vegetable that’s normally discarded: the pods. Peas or broad beans have about 60% waste. Using the blanching and extraction technique, we can enhance the vegetal flavor with a zero-waste result. <\/span><\/em><\/p>\n

<\/p>\n

Ingredients:<\/h3>\n

For the pea cream:<\/em><\/p>\n

\n
\n
\n
    \n
  • 1 kg of peas with the pod<\/li>\n
  • Half a lemon<\/li>\n
  • 1 pinch of chili pepper<\/li>\n
  • Extra virgin olive oil to taste<\/li>\n
  • Salt to taste<\/span><\/li>\n<\/ul>\n

    For the rice:
    \n<\/em><\/p>\n

    \n
    \n
    \n
      \n
    • 200 g of Carnaroli rice<\/li>\n
    • 400 ml of water<\/li>\n
    • A drizzle of extra virgin olive oil<\/li>\n
    • Salt to taste<\/li>\n<\/ul>\n

      For the creaming:<\/em><\/p>\n

        \n
      • 50 g of mascarpone<\/span><\/li>\n<\/ul>\n

        For the marinated amberjack:<\/em><\/p>\n

        \n
        \n
        \n
          \n
        • 200 g of amberjack fillets<\/li>\n
        • The zest of a lemon<\/li>\n
        • Extra virgin olive oil to taste<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

          Procedure:<\/h3>\n
          \n
          \n
          \n

          For the pea cream: Clean the peas in the pod. Blanch them and cool them in ice water to set the color. Run the pods through a juicer.
          \n you will get approximately 500 ml of extract.
          \n Blend in a powerful blender with the juice extracted from the pods. Season with oil, salt, chili pepper, and lemon juice to taste. <\/p>\n

          To cook the rice: Toast the rice with a drizzle of extra virgin olive oil and season with salt.
          \n Cook in a pressure cooker with 400 ml of water for 6 minutes. Stir in a few spoonfuls of pea puree and a little mascarpone. <\/p>\n

          For the marinated amberjack: Cut the amberjack fillets into tartare. Marinate with lemon zest and extra virgin olive oil. <\/p>\n

          Serve the rice with pea cream garnished with the marinated amberjack tartare.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

          Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

          Here’s a recipe from my book “The Taste Revolution”: a delicious zero-waste risotto with peas and marinated amberjack.<\/p>\n","protected":false},"author":1,"featured_media":10386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[546],"tags":[909,907,394,395,908,547,906,396],"class_list":["post-11634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-amberjack","tag-carnaroli-en","tag-kitchen","tag-milan","tag-peas","tag-recipes","tag-risotto-en","tag-stefania-corrado-en"],"yoast_head":"\nRice, Peas, and Marinated Amberjack | News | stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"Here's a recipe from my book "The Taste Revolution": a delicious risotto with peas and marinated amberjack.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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