Tag: rice

Pubblicato il

Rice Hermes with Belgian salad, pine nuts and goji berries

Today a good recipe, particular and well balanced.

I don’t like to make extravagant combinations that give a particular taste, I prefer simple flavors and well-balanced, this does not mean that you can not do original plates.

I ate this receipe by my cousin for dinner and I was excited, the only difference from her version is that I used  goji berries instead of raisins.

The type of rice is an integral red, called Hermes, with elongated grain and typical aroma.

It ‘s a variety of natural rice like the black one, it contains powerful antioxidants.

To you the recipe:

Rice Hermes enviously Belgian, pine nuts and goji berries
 
Stampa
Preparazione
Cottura
Tempo totale
 
Rice Hermes with Belgian salad, pine nuts, goji berries, a first plate that has beneficial antioxidant qualities.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g red rice Hermes
  • 2 small heads of Belgian salad
  • 30 g of pine nuts
  • 20 g of goji berries
  • extra virgin olive oil to taste
  • 1 shallot
  • salt to taste
Preparazione
  1. Cook rice for 40-45 minutes in salted water plentiful.
  2. Soak for a few hours goji berries
  3. Clean and cut into strips envy Belgian.
  4. Meanwhile in a wok cooking, fry in a little oil finely sliced shallots, add envy, salt and cook 5 minutes making it dry.
  5. In a separate pan toast pine nuts and add it to Belgian salad in the wok.
  6. Also add goji berries.
  7. Drain the rice and cook it in the sauce obtained.

Bye…bye

riso-ermes

riso-ermes-photo2

Pubblicato il

Rice scamorza cheese red chicory and walnuts

Hello everybody, I’m here again.

Today a propose a receipe suitable for the New year’s diner, it’s simply but refined.

Here the receipe :

Rice scamorza cheese red chicory and walnuts
 
Stampa
Preparazione
Cottura
Tempo totale
 
Rice scamorza cheese red chicory and walnuts, a rice that fills
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of rice
  • one red chicory
  • 1 red onion
  • 1 glass of red wine
  • salt q.b.
  • 90 g of scamorza cheese
  • 40 g of parmesan
  • 20 g of butter
  • olio evo
  • pepper
  • vegetable broth
Preparazione
  1. Finely chop the onion and brown it with a little oil
  2. Add red chicory, cut into strips.
  3. Season with salt and cook 5 minutes until it is dry, if necessary by adding broth.
  4. Toast the rice and then blend it with wine.
  5. Cook rice 18 minutes basting with the vegetable broth.
  6. The last two minutes add the diced smoked cheese and finely chopped walnuts.
  7. Turn off and stir with butter and cheese.

 

I wish to everybody a Happy 2015!

riso-scamorza-noci riso-scamorza-noci-ingredienti riso-scamorza-noci-photo3

Pubblicato il

Black rice with shrimp salmon

Hello guys! We are near Christmas’ festivity, are you ready!

Here a receipe suitable for Christmas’ dinner!! It’s also better for the occasion if you serve it as finger food!

Here the receipe :

Black rice with shrimp salmon
 
Stampa
Preparazione
Cottura
Tempo totale
 
Black rice with shrimp salmon, black rice flavored with fish
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of black rice
  • 1 thick slice of salmon 250g
  • 300 g of peeled shrimp
  • white wine
  • celery
  • a carrot
  • extra virgin olive oil
Preparazione
  1. Make a chopped carrot and celery and sauté with a little oil in a wok jumps pasta
  2. Apart blanch the shrimp in salted water for 10 minutes, drain and set aside
  3. Cut the salmon into chunks and add to the chopped carrots and celery as well as shrimp.
  4. Cook for 10 minutes blending with white wine, and optionally a little water.
  5. Apart cook black rice for about 40 minutes.
  6. Drain it and blow it up in the wok with the fish sauce.
  7. Sprinkle with dried chives and a little pepper.

 

riso-venere-salmone-gamberi-photo3 riso-venere-salmone-gamberi-photo2 riso-venere-salmone-gamberi

Pubblicato il

Paesant rice

This is time for risotto!!!

I called so because it was a risotto  sometimes ago my mom did and at the time we had got the recipe from a book that now I can not remember the title, but now I’m going to retrieve it to my parents’ house.

Here is the recipe:

Paesant rice
 
Stampa
Preparazione
Cottura
Tempo totale
 
Paesant rice, a delicious first course with vegetables
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 1 small potato
  • half a red pepper
  • 1 small zucchini
  • half eggplant
  • 1 carrot
  • 1 clove of celery
  • 1 shallot
  • 1 clove of garlic
  • extra virgin olive oil
  • vegetable broth as needed
  • 40 g parmesan cheese
  • 20 g of butter
  • parsley to taste
  • half a glass of white wine
Preparazione
  1. Cut all the vegetables into small cubes and cook about twenty minutes with a little 'oil, salt and parsley.
  2. Add the rice and toast it and deglaze with wine.
  3. Add 3 ladles of broth and move forward in cooking for about 18 minutes keeping it wet with broth
  4. Finally whisk to fire off with cheese and butter.

 

paesant rice paesant rice photo 2 paesant rice photo 3

Pubblicato il

Dried beef dumplings and rice

Here’s a new post! Very simple to do, a different idea for an appetizer or a second fresh and light!

This recipe is flashed to my mind yesterday while we were having a quiet walk on the river Adda! I did last night for dinner.

On the river Adda beautiful landscape: drizzle, fishing, geese and swans!
How beautiful is the rain in the summer!

Voila the recipe, dried beef dumplings and rice:

Dried beef dumplings and rice
 
Stampa
Preparazione
Cottura
Tempo totale
 
Dried beef dumplings and rice. Simple, fresh and tasty
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 100 g of dried beef
  • 2 handfuls of rice
  • some cherry tomatoes
  • black olives
  • oregano parsley to taste
  • salt to taste
  • extra virgin olive oil
  • chives to tie bundles
Preparazione
  1. Boil the rice in salted water
  2. Cut the tomatoes into small pieces
  3. Combine the chopped olives, salt and drizzle with olive oil, parsley and oregano.
  4. Drain the rice, mix it with cherry tomatoes and olives and mix.
  5. Take three slices of bresaola, approach them, put a couple of tablespoons in the center, close to the center and tie with a little 'of chives.
  6. Arrange on a serving dish, prepare and decorate with grated parmesan cheese.

See you soon!Bye..bye..

Dried beef dumplings and rice photo 2 Dried beef dumplings and rice

Pubblicato il

Rice and lettuce croquettes

This is a yummy receipe , a good idea for an happy hour!!!!

Rice and lettuce croquettes
 
Stampa
Preparazione
Cottura
Tempo totale
 
Rice and lettuce croquettes, so good that even the kids eat
Autore:
Ricetta: Appetiser
Cucina: Italian
Serves: 4
Ingredienti
  • two handfuls of rice
  • 1 small sprig of lettuce
  • 1 egg
  • 30 g breadcrumbs
  • 20 g of cheese
  • salt to taste
  • enough flour for dusting the croquettes
  • olive oil for frying
  • parsley to taste
Preparazione
  1. Boil the rice in salted water until cooked and drain is complete, set it aside.
  2. Wash and dry the salad
  3. Cut it finely with a knife
  4. In a bowl combine the rice, salad, egg, bread crumbs, cheese and parsley.
  5. Mix well and season with salt.
  6. Take a little of the mixture, roll into croquettes and flour them.
  7. Cook 5 minutes until golden brown that result in hot oil.

…

Rice and lettuce croquettes photo 4 Rice and lettuce croquettes photo 3 Rice and lettuce croquettes photo 2 Rice and lettuce croquettes

 

Pubblicato il

Round zucchini stuffed yellow rice

Round zucchini stuffed yellow rice a great filling for recycling

Hello! Today it is a little better, baby on the mend …. but I know that mom has a headache, sore bones, it feels a little strange … who knows why?!

Console ourselves with a delicious recipe that I made last week:

Round zucchini stuffed yellow rice
 
Stampa
Preparazione
Cottura
Tempo totale
 
Round zucchini stuffed yellow rice, a great recycling leftover stuffing
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • Round zucchini 4 medium sized
  • 100 g of cooked yellow rice already advanced or if you have 60 g of plain rice to be cooked
  • 30 g parmesan cheese
  • 40 g of asiago cheese
  • 1 egg yolk
  • salt to taste
  • 1 glove of garlic
  • extra virgin olive oil
Preparazione
  1. Wash the zucchini and cut the top cap
  2. Blanch in salted water for 10 minutes
  3. Draw from the inside and chop with the crescent moon.
  4. Brown the meat with a clove of garlic, a little oil and salt.
  5. In a bowl combine yellow rice already cooked (if you did not just boil the rice)
  6. The asiago cheese into small pieces, cheese, egg yolk and cooked meat.
  7. Mix well and fill the zucchini.
  8. Grease a baking dish, arrange the zucchini, sprinkle with cheese and bake for half an hour at 180 ° C until golden.

Round zucchini stuffed yellow rice Round zucchini stuffed yellow rice photo 3 Round zucchini stuffed yellow rice photo 2

 

Pubblicato il

rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
Stampa
Preparazione
Cottura
Tempo totale
 
rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

Pubblicato il

Risotto with amarone valpolicella

Risotto with Amarone Valpolicella

Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!

P.S. My husband died while I put this  wine in risotto!

Risotto with amarone valpolicella
 
Stampa
Preparazione
Cottura
Tempo totale
 
Risotto with Amarone Valpolicella, risotto flavored with fine wine from the Valpolicella area of hilly foothills of the Alps Veronesi
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g di vialone nano rice
  • 1 onion
  • extra virgin olive oil
  • enough beef broth
  • 350 ml of Amarone Valpolicella
  • 60 g montasio
  • 20 g of butter
  • grated cheese
  • salt to taste
Preparazione
  1. Fry with a little oil the onion, add the rice and toast,
  2. Add the wine and stir well making it absorb,
  3. Continue cooking the rice, adding broth.
  4. When cooked, stir to fire off with previously grated cheese and butter.
  5. Serve with some toasted cheese

 

Risotto with Amarone Valpolicella Risotto with Amarone Valpolicella photo 3 Risotto with Amarone Valpolicella photo 2

Pubblicato il

Ham and cheese timbale of rice

Ham and cheese timbale of rice

Today’s recipe is a recipe of recycling, I had advanced some rise and I thought of doing so, Ham and cheese timbale of rice:

Ham and cheese timbale of rice
 
Stampa
Preparazione
Cottura
Tempo totale
 
Ham and cheese timbale of rice, culinary specialty baked of advanced rice
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 200 g of rice or advanced rice
  • 250 g of mozzarella
  • 150 of asiago cheese or fontina
  • 1 h of ham
  • grated cheese
  • Bread crumbs as required
Preparazione
  1. Take a baking dish, butter it and lay the rice (if you do not have some risotto advanced, boil some rice rather than leaving it to the tooth)
  2. Cover with mozzarella and asiago cheese, then a layer of ham and sprinkle the cheese
  3. Make another layer of rice, one cheese and one of ham.
  4. Sprinkle with grated cheese and bread crumbs, a tad bit of oil on the surface and bake 20 minutes at 180 ° C.
  5. Just that nice crust will form on the surface, churning.

 

Ham and cheese timbale of rice image 1 Ham and cheese timbale of rice image 2 Ham and cheese timbale of rice image 3 Ham and cheese timbale of rice image 4