Tag: Rice

Parmesan rice flan, two dishes in one – Italian Cuisine

A recipe rich in flavors and textures, for those who love the Parmgiana but also want more!

Put together two iconic dishes and you will get a third sublime: risotto and eggplant parmigiana, in one rice flan parmigiana racy and crunchy at the same time, to which no one will be able to say no. This dish is themeeting of two traditions culinary, the northern one with the rice, and the southern one with the parmigiana, triumph of fried eggplant and tomato sauce. A dish consumed the next day is even better.

How to choose rice and eggplant

To prepare the parmigiana rice flan you need a rice that it keeps cooking well and that it is rich in starch, because the final dish must have a fluid, not dry consistency. Carnaroli and Rome are two qualities of rice perfect for this preparation. As for the aubergines, choose the round lilac, with a soft, seedless pulp and a delicate flavor. With this variety you can do without purging the eggplant, they don't need it.

flan-of-rice-to-parmigiana

The recipe for the Parmesan rice flan

Ingredients

400 g risotto rice, 2 lilac round aubergines, 400 g tomato sauce, 300 g mozzarella, 150 g grated parmesan, vegetable broth, extra virgin olive oil, salt, fresh basil, 1 onion, a knob of butter.

Method

Heat the vegetable broth in a saucepan. Meanwhile, slice the onion and fry it in a pan with a drizzle of oil. When it is golden, add the rice and toast it. After a few minutes, add the broth, a little at a time, and cook the rice until it is al dente. At this point turn off. In another pan, cook the tomato puree in a drizzle of oil and when it is ready, add the basil leaves and add salt. Clean the aubergines, cut them into slices and fry them in a pan with lots of oil. Once fried, place them on a serving dish covered with baking paper, so that they lose excess oil. Take the mozzarella and slice them. Now prepare your parmesan rice flan. Pour the tomato sauce into the risotto and mix well. Add half the grated Parmesan and stir. In a buttered pan pour half the rice, add half the sliced mozzarella and finish with a few slices of fried eggplant. Cover again with rice, the remaining aubergine slices, the mozzarella and the leftover Parmesan. Turn on the static oven at 180 ° and cook the parmigiana rice flan for about 20 minutes. Three minutes before removing it from the oven, activate the grill function. Once out of the oven, let it cool for 10 minutes before serving.

In the tutorial some tips for a perfect dish

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Ham and melon? Yes, but in the rice salad! – Italian Cuisine

Two summer classics in one dish! Here are our tips for this fresh preparation that will make everyone happy

L'rice salad with ham and melon is a fresh and colorful dish, perfect not to weigh down on these hot summer days, without sacrificing taste. The binomial prosciutto-melon is a summer classic, in this version with the addition of cold rice (another inevitable preparation on summer tables) becomes a single dish quick to prepare and super nutritious.

Which melon to use for rice salad

THE melons they are of different varieties, and differ in the shape and color of the peel and pulp. All of them are rich in salts minerals as potassium, magnesium and phosphorus, as well as vitamins, especially A and C. Among the best known are melon Ccommon antalupo, round with robust and ribbed rind, intense color pulp, sugary and very fragrant, and that of Mantova, round, with smooth skin and bright orange pulp, perfumed and firm. For the rice salad with melon and ham the most suitable is the Mantua melon, from the drier pulp, which maintains its consistency for a long time without flaking.

The ideal rice for salad

There are those who prefer the basmati, with long and fragrant beans, and those who opt for the classic Parboiled, or who instead does not disdain a salad Carnaroli. All these types of rice are perfect for your salad, it depends on your taste. If you like fine and fragrant rice, opt for a Basmati. If instead you want a rice that keeps cooking well, then opt for a Parboiled. If you want an important consistency in the mouth, then choose the large grains of a Carnaroli: in this case the cooking of the rice will have to be a little longer and you will have a salad that is not sticky at all.

The recipe of rice salad with ham and melon

Ingredients: 1 Mantua melon, 350 g Carnaroli rice, 200 g thick sliced raw ham, a bunch of chives, 150 g Fontal cheese, a handful of basil leaves, salt, extra virgin olive oil.

Method: boil the rice in abundant salted water, then drain and pass it under a stream of water to stop cooking. Clean the melon, stripping it of seeds and filaments, then cut it into slices and then into cubes. Finely chop the basil and chives and add them to the rice. Slice the cheese too, then take the slice of ham, remove the fat, if any, and cut it into cubes. In a bowl mix all the ingredients and season with a drizzle of extra virgin olive oil and a pinch of salt, if necessary.

In the tutorial some more tips for preparing rice salad with ham and melon

Saffron and rice, Davide Oldani's recipe – Italian Cuisine

The recipe for "Saffron and Rice", Davide Oldani's version of the Milanese risotto, from the special August issue of La Cucina Italiana

In the video above, Davide Oldani – director of La Cucina Italiana for a month – tells his vision of the classic Milanese risotto: "without sauté, I emphasized rice and saffron, with which I prepare a creamy infusion that I add only at the end". Below, the complete recipe!

Saffron and Rice

For 4 people

For the rice
Toast 320 g of aged Carnaroli rice in a saucepan, sprinkle with boiling water and cook for 13-14 minutes. Remove from the heat and stir in 60 g of butter and 60 g of grated parmesan and the zest of 1 lemon. Season with salt and season with white wine vinegar.

For the sauce
Boil 200 g of water; add 15 g of corn starch mixed with 20 g of water, a little salt, sugar. Remove from the heat and add 0.20 g of saffron in stigmas (about thirty stigmas). Leave to infuse for 30 minutes.

For finishing
Arrange the rice in the center of the dishes and finish with the sauce, distributing it in a spiral.