Cookbook First Courses

Lasagnette di Riso e Verdure

First Courses

Difficulty People Time
Easy 4 minuti
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
  1. Cook the rice al dente in salted water
  2. Dice the vegetables and the provola
  3. Brown the vegetables separately
  4. Add the mascarpone and strakì to the béchamel
  5. Combine the mixture with the browned vegetables
  6. Place a first layer of rice in a non-stick pan, then a layer of vegetable mixture, boiled egg, provola
  7. Repeat the process 2 times
  8. Complete with the grated cheese
  9. Bake in a hot oven at 200 degrees for 45 min
Social Wall