Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 50 minuti |
Ingredients
| 280 g | carnaroli rice |
| 6 | figs |
| 15 g | walnut kernels |
| q.b. | extra virgin olive oil |
| 1 | shallot |
| 1 L | vegetable broth |
| q.b. | of salt |
| 150 mL | cooking cream Sterilgarda |
Preparation
- Take a saucepan and bring the vegetable broth to the boil.
- Then take a large pan, pour in the extra virgin olive oil and the finely chopped shallot.
- Add the Carnaroli rice to the pan and begin cooking it, adding a little vegetable broth at a time.
- If necessary, add salt to further flavor the rice.
- One minute before the end of cooking, add the Sterilgarda Cooking Cream and the peeled and cut figs.
- Cook for a couple of minutes.
- Serve with coarsely chopped walnut kernels.
- Serve.
To make potato and ricotta pierogi, first cook the potatoes in boiling salted water. Meanwhile, prepare the fresh pasta: combine the flour, salt, and lightly ...
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