27 April 2012 // flaviabi
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: asparagi,ASPARAGUS,BACON,pancetta,riso basmati,RISO VENERE,tortino di riso | No Comments
16 June 2011 // flaviabi
Today when I saw Castelmagno cheese on the shelf of my favorite market , I could not resist! It is one of my many passions is food and not very easy to find in my town. It is a cheese from Piedmont and it is considered the “prince” between cheeses of this region. The taste varies greatly according to the time of maturation: delicate and sweet when young, becomes a gently intense, spicy and crumbly … .. in short, it is real delicacy!
Ingredients for 4 people
300 gr. Rice VENUS
200 gr. Castelmagno cheese
2 courgettes
1 red onion
Half lemon
4 eggs
Oil
Salt
Chilli
Boil the rice in salted water for about 30 minutes. In meanwhile in a skillet with olive oil, chopped red onion and courgettes in sticks (without the inner pulp9 (pls keep half courgette!) Put it on the fire and cook for about 5 minutes. In a saucepan, boil the eggs for 10 minutes. Cut the half courgette kept apart in thin strips and season with olive oil, salt, lemon and chilli, and place it in serving dish. Drain the rice and sauté it 3 minutes in the pan with the courgettes, add grated Castelmagno cheese. Put the rice on top of the courgettes carpaccio, and garnish with eggs.
Category Primi piatti: il riso | Tags: CASTELMAGNO,RISO VENERE | No Comments
