Le Ricette

Rice Bomb

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
80 min
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DIFFICULTY
Medium
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TYPE
First course
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ITALIAN REGION
Toscana


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


ground veal
rice

Preparation 60 minutes preparation + 20 minutes cooking

1
Cook the rice in salted boiling water for half the cooking time indicated on the package. Drain and let cool.

2
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.

3
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.

4
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.

5
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.

6
Butter a mold large enough to hold the rice, dust with bread crumbs and pour in all but one-fifth of the rice.

7
Make a deep well in the center of the rice bomb and pour in the pan juices. Cover the well with the remaining rice.

8
Sprinkle with bread crumbs and dot with butter. Bake in a pre-heated oven at 400° for about 20 minutes.


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