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Posts Tagged ‘riso basmati’

  1. BLACK RICE PIE WITH ASPARAGUS CREAM

    27 April 2012 // flaviabi

    tortino nero con crema di asparagi

    cute and good …… and you can taste at the Hosteria Mattta:

    Ingredients for 4 people:

    100 gr black rice

    50 gr. basmati rice

    10-15 asparagus

    4 slices of bacon

    powdered ginger

    salt

    chilli

    wild mint

    olive oil

    4 aluminum molds

    Boil the rice in two separate pots (they have different cooking times). When they are cooked, drain and let cool on a cold surface. separating the grains. Cut the asparagus by removing the last part of the stem. Cut almost to the tip, washers,taking care to keep the tips whole. Boil water with salt, and half a clove of garlic,asparagus, Throw washers and cook. Drain, keeping the water and cook the tipsfor 5-8 minutes, keeping them crisp. Purée the asparagus slices of cooked,adding a little oil, salt and pepper and a few leaves of mint. At this point in twoseparate bowls, whisk the rice: white with ginger powder and a little oil, and blackwith a pinch of salt and a drizzle of olive oil. We are ready to assemble the cake.Butter the ramekins, place a spoonful of basmati rice, black rice on a spoon back and forth through 180 ° in oven for 7-8 minutes. Reversed in the pie plates, place a generous spoonful of cream of asparagus, the tips of asparagus and a slice of bacon you’ve baked in oven grill …… Good!

    Category Antipasti: vari | Tags: ,,,,,, | No Comments

  2. BERNIE’S PANCAKES

    14 September 2011 // flaviabi

    frittelle fiori di zucca e riso

    This recipe is not mine but of my magic friend Bernie, who each time is re-inventing and changing it according to the ingredients of the season, but this is the base:
    150 gr. Basmati rice
    Zucchini flowers
    4 tablespoons flour

    yeast in the grains

    beer
    parsley
    basil
    marjoram
    salt
    chili
    Oil for frying
    While the rice boils in salted water for 15 minutes, prepare the batter with flour,yeast and water (I put the beer so it becomes more crispy pancakes) and let it rise for about 30 minutes. Drain the rice and cool it. Chop the pumpkin flowers and cut  all the herbs and add  to the batter, add the cold rice, salt and pepper, and fry the pancakes in hot oil until  brown.

    Category Antipasti: vari | Tags: ,,,, | No Comments

  3. BASMATI RICE SOUP …and other surprises

    5 May 2011 // flaviabi

    zuppa

    Not being a big pasta eater, I enjoy to cook/eat soups….many  and for all seasons …
    Ingredients (4 people)
    200 gr. Basmati rice
    100 gr. barley
    100 gr spelt
    100 gr. Lentils
    1 onion
    1 clove garlic
    1 slice of bread
    Extra virgin olive oil
    1 carrot
    1 celery stalk
    Salt
    Chilli
    parsley
    The only boring thing in making this soup, is that spelt-barley and lentils should be cooked separately because they have different cooking times. In a deep pan, sauté in oil the chopped onion and garlic, carrot and celery. When gold, add lentils and barley-barley previously boiled and add 1 liter of water. Add of salt and pepper and boil it for about 10 minutes. Add basmati rice (it cooks very quickly ..in about 10 minutes.
    In a pan fry the bread cut into cubes with oil until it becomes gold and crisp. When the soup is ready, serve it hot, with croutons, a sprinkling of parsley and a drizzle of olive oil

    Category Primi piatti: le zuppe | Tags: ,,, | No Comments