When we were kids n ur Aunt Clara, under intense lobbying, he was often forced to cook our favorite dish: "Rice in Corona." The reason why this recipe was at the top of our rankings were different, the name first of all, but especially the word "crown" that in our imagination of little girls could not relate "to the Crown of the Queen." It was, therefore, the dish made for the two royal princesses ... us. Besides the name, a key role was played also by the simple style, delicate and nutritious food: a dish of rice with cheese and ham.
between fantasy and tastes of children today we offer this great recipe that "forces" to do the invitations for lunch or dinner that is ... to make the "crown" in fact need a ring mold, so you have to use a lot of rice to share with your guests, adults or children who are ...
between fantasy and tastes of children today we offer this great recipe that "forces" to do the invitations for lunch or dinner that is ... to make the "crown" in fact need a ring mold, so you have to use a lot of rice to share with your guests, adults or children who are ...
we propose them with a small addition: a sauce of saffron, which gives it a truly exceptional taste!
Ingredients
1kg of rice arborio
200g grated parmesan
150g Charterhouse
150g of cheese Spread
100g butter 400g cooked ham
sliced \u200b\u200b without preservatives
For the sauce: 400g pecorino
semi
200-250g semi-skimmed milk
a saffron
black pepper powder
First buttered cake pan for a thoroughly and line with slices of ham. Put the rice in boiling salted water and pull out about 5 minutes before cooking is recommended. Drain and place back in pot, add butter, two cheeses and parmesan cheese. Mix everything carefully and if you find you that the ingredients are not dissolved completely, put on the fire a low heat. We suggest, however, to set aside a cup of cooking water to prevent the mixture is too sticky, though not always necessary.
Pour the rice into the pan, level with spatula and let stand at room temperature for about 15-20 minutes.
semi Cut the cheese finely, put it in a saucepan, cover with milk and heated the sauce over very low heat. Stir occasionally with a wooden spoon until the cheese has melted, add the saffron and black pepper powder, emulsified using a fullatore immersion. Cook over low heat until the mixture has thickened, and the consistency should be that of a sauce.
Turn out the rice in the crown and served piping hot with the sauce ...
Ingredients
1kg of rice arborio
200g grated parmesan
150g Charterhouse
150g of cheese Spread
100g butter 400g cooked ham
sliced \u200b\u200b without preservatives
For the sauce: 400g pecorino
semi
200-250g semi-skimmed milk
a saffron
black pepper powder
First buttered cake pan for a thoroughly and line with slices of ham. Put the rice in boiling salted water and pull out about 5 minutes before cooking is recommended. Drain and place back in pot, add butter, two cheeses and parmesan cheese. Mix everything carefully and if you find you that the ingredients are not dissolved completely, put on the fire a low heat. We suggest, however, to set aside a cup of cooking water to prevent the mixture is too sticky, though not always necessary.
Pour the rice into the pan, level with spatula and let stand at room temperature for about 15-20 minutes.
semi Cut the cheese finely, put it in a saucepan, cover with milk and heated the sauce over very low heat. Stir occasionally with a wooden spoon until the cheese has melted, add the saffron and black pepper powder, emulsified using a fullatore immersion. Cook over low heat until the mixture has thickened, and the consistency should be that of a sauce.
Turn out the rice in the crown and served piping hot with the sauce ...
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