Camargue rice, brocoletti, sausage meat, aioli


For the aioli

  • 1 egg yolk
  • 1 teaspoon(s) of traditional mustard
  • 100g grapeseed oil
  • 1 dash of lemon juice
  • 1 dash of sherry vinegar
  • 1 clove of garlic, peeled and grated

For the brocoletti

  • 1 small bunch of brocoletti

For the rice

  • 1 white onion
  • 1 clove of garlic
  • 10g olive oil
  • 100g sausage meat
  • 100 g of white Camargue rice
  • 250 g of chicken stock

For training

  • a few shoots of wild garlic


  1. Prepare the aioli: pour the egg yolk, mustard, 1 pinch of salt and pepper into a mixing bowl. Add oil. Add a dash of lemon juice and sherry vinegar, then the garlic clove.

  2. Blanch the bunch of brocoletti in salted water for 30 seconds. Once they are cool, cut off part of the stem.

  3. Preheat the oven to 200°C (grill mode on both sides).

  4. Peel the onion and garlic. Chop the onion and chop the garlic. Brown them in the pan in olive oil, then add pieces of sausage meat weighing around 5 g.

  5. In a large skillet, fry the rice for a few minutes. Spread the sausage meat on top with the onion and garlic, then add the broth. Bake for 12min. Place the brocoletti and cook again for 2 minutes in the oven.

  6. Serve the dish hot, topped with a few spoons of aioli and wild garlic shoots.

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