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
Cut the avocados in half, remove the pit, peel them and cut them into thin slices. Cut the chicken breast into slices or bite-sized pieces, season with ...
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