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Ingredients for 4 people
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- 2 1/2 cups rice
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small onion
- chopped
- 1/2 pound lean veal
- 1/8 pound veal sweetbread
- 1/8 pound fresh pork sausage
- 1 small stalk celery
- 1 small carrot
- chopped
- 1 pinch cinnamon powder
- 1 1/4 cup tomatoes
- peeled
- juiced and seeded
- 2 ladlefuls beef stock
- 1/2 lemon
- 2 eggs
- 3/4 cup grated Parmigiano Reggiano cheese
- 4 capers
- chopped
- 1/2 cup dry breadcrumbs
Le Ricette
Rice Bomb
di Academia Barilla
PREPARATION TIME
80 min
80 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Toscana
Toscana
Tags
Ingredients for 4 people
2 1/2 cups rice
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 small onion
chopped
1/2 pound lean veal
1/8 pound veal sweetbread
1/8 pound fresh pork sausage
1 small stalk celery
1 small carrot
chopped
1 pinch cinnamon powder
1 1/4 cup tomatoes
peeled
juiced and seeded
2 ladlefuls beef stock
1/2 lemon
2 eggs
3/4 cup grated Parmigiano Reggiano cheese
4 capers
chopped
1/2 cup dry breadcrumbs
Ingredients
Preparation 60 minutes preparation + 20 minutes cooking
Cook the rice in salted boiling water for half the cooking time indicated on the package. Drain and let cool.
Put the extra virgin olive oil and half the butter in a pan over medium heat. When the butter has melted, add the washed and finely chopped onion and cook until the onion begins to brown.
Add the veal, sausage and sweetbread diced in cubes approximately one-half inch on a side, the celery stalk and the peeled and chopped carrot.
Cook until the meat is browned on all sides, then add a pinch of cinnamon and the peeled, juiced and seeded tomatoes. Add two ladlefuls of hot beef stock and cook for 40 minutes over low heat.
Put the cooled rice in a large bowl and add the lemon juice, whole eggs, grated Parmesan cheese, chopped capers and half the pan juices and mix thoroughly.
Butter a mold large enough to hold the rice, dust with bread crumbs and pour in all but one-fifth of the rice.
Make a deep well in the center of the rice bomb and pour in the pan juices. Cover the well with the remaining rice.
Sprinkle with bread crumbs and dot with butter. Bake in a pre-heated oven at 400° for about 20 minutes.
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