Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 65 minuti |
Ingredients
| 200 g | flour |
| 80 mL | water |
| 400 g | arborio rice |
| 4 | egg |
| 5 cucchiai | Sterilgarda microfiltered whole milk |
| 100 g | grated parmesan cheese |
| 10 cucchiai | olive oil |
| to taste | salt |
| to taste | pepper |
Preparation
- Prepare the pastry by mixing the various ingredients (flour, water, oil and salt) and kneading them until you obtain a smooth dough.
- Leave to rest for half an hour in a cool place and covered with cling film to facilitate rolling out the dough.
- Using a rolling pin, roll out the pastry giving it the desired shape (round, square, rectangular) depending on the pan you will use. Try to get to a thickness of 2/3 mm to obtain the best results in terms of crispiness and cooking.
- Boil the rice in plenty of salted water and drain it when still al dente, then season it with plenty of olive oil: do not make pools of oil, but season well.
- While the rice is cooling, add the eggs and the Sterilgarda UHT Microfiltered Whole Milk. When the eggs are well incorporated into the rice, add the grated parmesan and season with salt and pepper. If the mixture is too solid, add a few more spoonfuls of Sterilgarda UHT Microfiltered Whole Milk.
- Roll out the shortcrust pastry into a thin sheet, grease a baking pan well and cover it with the pastry.
- Fill the pastry with the egg and rice mixture and fold the edges of the pastry inwards to create a frame around the filling.
- Sprinkle with a little breadcrumbs and grated parmesan and season with more oil.
- Heat the oven to 200°C and bake in a hot oven, leaving the rice cake to cook for about 30 minutes: the pastry must be well cooked and the rice must form a nice golden crust, but it must not be dry!
- Serve warm or cold.
Melt the butter in a saucepan over low heat, add the Sterilgarda béchamel, add the pecorino and mix carefully to combine the ingredients. Bring the water ...
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