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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!