Tag: Rice

Recipe Saffron, saffron crust and rice – Italian Cuisine

Recipe Saffron, saffron crust and rice


  • water
  • 15 g rice starch
  • salt
  • saffron
  • water
  • saffron
  • 35 g seed oil
  • 25 g rice starch
  • 2 g salt
  • 280 g Carnaroli rice
  • 50 g butter
  • 50 g grated parmesan
  • salt
  • White wine vinegar

For the sauce
Bring 200 g of water to a boil, thicken with 15 g of rice starch diluted in 20 g of water and salt. Remove from heat and add 0.20 g of saffron in stigmas (about thirty stigmas). Cover with cling film and leave to infuse for 30 minutes.

For the crust
Bring 225 g of water to a boil with 0.1 g of saffron (about fifteen stigmas), then add 35 g of seed oil and 25 g of rice starch. Blend and add 2 g of salt. In a very hot pan, pour a little of the mixture (like for a crepe) and cook it over high heat until a wafer is formed. Place to dry on kitchen paper.

For the rice
In a saucepan, toast 280 g of Carnaroli rice, sprinkle with boiling water and cook for 13-14 minutes. Remove from the heat and stir in 50 g of butter and 50 g of grated parmesan, season with salt and flavor with 1 teaspoon of white wine vinegar.

For finishing
Arrange the sauce in the center of the plates with the rice on the side and the saffron crust.

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Hot curry lentil soup recipe with rice cakes – Italian Cuisine

Hot curry lentil soup recipe with rice cakes


  • 250 g Dried lentils
  • 250 g Rice flour
  • 60 g flour 00
  • 1 pc Egg
  • 1 pc Celery stalk
  • 1 pc Carrot
  • 1 pc Leek
  • Celery leaves
  • Shallot
  • Powdered yeast for savory pies
  • Hot curry powder
  • Butter
  • Extra virgin olive oil
  • salt

Soak the lentils in water for 3 hours, then drain and rinse them. Mix the flours and add, a little at a time, 475 g of water, mixing with a whisk.

Add the egg, 50 g of melted butter and salt. Chop a sprig of celery leaves with 15 g of shallots and brown them in a pan with a knob of butter for 2 '; then pour them into the batter, mix and leave to rest for 1 hour and 30 '.

Chop the celery stalk, carrot and leek, brown them with 4-5 tablespoons of oil for 2 ', then add the lentils and 1 and a half teaspoons of curry. Wet with 1 liter of water and cook for about 40 '.

Add half a teaspoon of yeast to the batter, then pour it into a pan (diameter 20 cm) with ladles: cook for 3 'per side, obtaining at least 6 thin biscuits. Serve them as an accompaniment to the soup.

Moscardini, tomato and rice recipe – Italian Cuisine

Moscardini, tomato and rice recipe


  • 400 g baby octopus
  • 1 red onion
  • extra virgin olive oil
  • 2 coppery tomatoes
  • 1 shallot
  • 250 g Carnaroli rice
  • 800 g vegetable broth
  • marjoram
  • salt
  • curry
  • pepper

For the baby octopus
Boil 400 g of cleaned baby octopus in plenty of lightly salted boiling water for about 3 minutes. Meanwhile, slice 1 red onion and sauté it in a pan with 2 tablespoons of oil. Add the baby octopus and 2 coppery tomatoes, peeled, emptied (keep the inside of the tomatoes aside) and cut into small pieces. Cook with the lid on, over low heat, for 6-8 minutes.

For the rice
In another saucepan, sauté 1 chopped shallot in a drizzle of oil, toast 250 g of Carnaroli rice in it and cook it by adding 800 g of boiling vegetable broth little by little. Blend the inside of the tomatoes, pass through a sieve and emulsify the juice obtained with 3 tablespoons of extra virgin olive oil, a few leaves of marjoram and a pinch of salt. When cooked, mix the rice with this emulsion.

To complete
Serve the risotto with the octopus with tomato sauce, a few fresh marjoram leaves and a sprinkling of curry and pepper.

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