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La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

 

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Rice Pie Ingredients for the dough: Prepare two doughs as for the sheet of Focaccia col formaggio  Ingredients for the filling: 1/2 kg of rice, 1/2 kg of Robiola Osella®, 1/2 dl extra virgin olive oil, 2 eggs, salt  How to prepare: Boil   the   rice   in   the   water   (leave   it   underdone),   drain   it   and   make   it   air-cool.   In   the   meantime   prepare   in   a   mixing   bowl      eggs   (yolk and   albumen),   Robiola,   a   glass   of   extra   virgin   olive-oil   and   blend   all   the   ingredients   together.   Stir   in   rice,   salt   and   blend   the   mixture that   will   have   to   be   smooth.   Stretch   two   very   thin   sheets   of   pastry,   lean   one   of   them   on   a   pan   of   about   50   cm   of   width      making   the     borders   overlap,   sprinkle   the   filling   and   stir   in   oil.   Cover   with   the   other   leaf,   remove   the   quantity   of   pastry   (up   and   down)sticking out   of   the   pan,   fold   up   the   borders,   stir   in   salt   and   oil   on   the   superior   leaf.   Bake   at   260ºCelsius   in   an      already   warm   oven   until   the complete gilding. Enjoy your meal!
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La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

Home Home Contatti Contatti SpecialitÓ SpecialitÓ PhotoGallery PhotoGallery WebCam WebCam
Rice Pie Ingredients for the dough: Prepare two doughs as for the sheet of Focaccia col formaggio  Ingredients for the filling: 1/2 kg of rice, 1/2 kg of Robiola Osella®, 1/2 dl extra virgin olive oil, 2 eggs, salt  How to prepare: Boil   the   rice   in   the   water   (leave   it   underdone),   drain   it   and   make   it   air-cool.   In   the meantime   prepare   in   a   mixing   bowl      eggs   (yolk   and   albumen),   Robiola,   a   glass   of   extra virgin   olive-oil   and   blend   all   the   ingredients   together.   Stir   in   rice,   salt   and   blend   the mixture   that   will   have   to   be   smooth.   Stretch   two   very   thin   sheets   of   pastry,   lean   one   of them   on   a   pan   of   about   50   cm   of   width      making   the      borders   overlap,   sprinkle   the filling   and   stir   in   oil.   Cover   with   the   other   leaf,   remove   the   quantity   of   pastry   (up   and down)sticking   out   of   the   pan,   fold   up   the   borders,   stir   in   salt   and   oil   on   the   superior leaf. Bake at 260ºCelsius in an  already warm oven until the complete gilding. Enjoy your meal!