Tomato “Naughty” Rice with Zucchini Pancakes (ENG)

• Carolino rice: 500 g
• Ripe fresh tomatoes (peeled, seeded, concassé): 3 large
• Canned peeled tomatoes or tomato sauce: 120g
• Concentrated Tomato paste: 15g
• Yellow onion (finely diced, brunoise): 1 large
• Garlic (minced): 4 cloves
• Olive oil (for cooking): q.b.
• Unsalted butter (optional, cold): 50 g
• Fresh parsley (chopped): 25 g
• Salt and black pepper: to taste

Zucchini pancakes (12 pancakes)

Zucchini, about 1 large or 3 small – 500g
Garlic – 1 clove smashed
Eggs, lightly beaten – 1
Flour – 70g
Baking powder – 1 tsp
Salt and pepper – q.b.
olive oil for sautéing

Zucchini pancakes

1. Wash zucchini and trim off ends.
2. Grate on the large holes of a box grater.
3. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
4. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. Reserve water and zucchini separately.
5. Add 1 lightly beaten egg to the zucchini.
6. In a small bowl, stir together the flour with baking powder, salt and pepper, or season to taste.
7. Add flour mixture into zucchini mixture and stir until well combined.
8. Place a large skillet over medium heat (6 or 7) and add a generous portion of olive oil.
9. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped.
10. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm or cold with  rice.

Rice

1.  Blanch fresh tomatoes, peel, seed, and dice finely (concassé).
2. Drain canned tomatoes and roughly chop. Reserve both tomatoes and their juices.
3. Heat olive oil in a large heavy-bottomed pan over medium heat
4. Add finely chopped onions and bay leaves. Sweat gently without browning until onion is translucent (about 8 minutes).
5. Add garlic and thyme, cook for 1 minute until fragrant.
6. Stir in tomato paste and cook for 1 minute to caramelize slightly.
7. Add first canned tomatoes with their juices or tomato sauce.
8. Add fresh tomatoes and season with salt, pepper.
9. Simmer gently, stirring occasionally, until tomatoes break down and the sauce thickens (about 10 minutes).
10. Add rice to the pan, stirring to coat and toast for 2 minutes.
11. Add hot stock/water all at once (malandrinho style, not risotto).
12. Stir, bring to a simmer, then reduce heat to low.
13. Cook uncovered, stirring occasionally, until rice is al dente and the mixture is creamy and slightly loose (about 15–18 minutes). Add more stock if necessary to maintain the malandrinho texture.
14.  Remove from heat. Gently add in cold butter for shine and silkiness.
15. Adjust seasoning and stir.
16. Garnish with chopped parsley, or/and a parsley oil drizzle for a refined touch. Serve immediately for optimal texture.