Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | minuti |
Ingredients
| 1 | leeks |
| 500 g | zucchini |
| 5 | tomatoes |
| 1 | bell pepper yellow |
| 100 g | celeriac |
| 1 | bell pepper red |
| 1 L | bechamel Sterilgarda |
| 300 g | mascarpone cheese Sterilgarda |
| 200 g | strakì Sterilgarda |
| 2 | eggs hard-boiled |
| 300 g | rome rice |
| 50 g | pecorino grated |
| 50 g | parmesan grated |
| 150 g | provolone |
Preparation
- Cook the rice al dente in salted water
- Dice the vegetables and the provola
- Brown the vegetables separately
- Add the mascarpone and strakì to the béchamel
- Combine the mixture with the browned vegetables
- Place a first layer of rice in a non-stick pan, then a layer of vegetable mixture, boiled egg, provola
- Repeat the process 2 times
- Complete with the grated cheese
- Bake in a hot oven at 200 degrees for 45 min
Prepare the vegetable broth. Place the oil and chopped shallot in a pan and fry. Throw in the rice, mix and toast it. Then blend with the white wine and ...
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