A recipe traditional of Piedmontese cuisine, simple to make and tasty for the palate. The “pie ofricealla piemontese” should be served with the “finanziera” or with meat saucemeator veal stew.
Portions:4 people
Ingredients
- 300 gr Rice
- 35 gr Butter
- 3 no eggs
- 4 spoons Grain grated
- 3/4 liter Milk
- 1 Jack Nutmeg
- to taste Salt
- to taste pepper
For the mold
- 15 gr Butter
- to taste Flour
instructions
- In a saucepan, bring the milk to the boil.
- Pour in the rice and cook over a moderate heat, stirring often.
- At the end of cooking (about 15-16 minutes) the rice must have absorbed the milk.
- While the rice is cooking, butter and flour a round mold with a hole in the centre.
- Pour the rice into a bowl, add the salt and butter and leave to cool, stirring occasionally.
- Add the nutmeg. the parmesan, the pepper and the three egg yolks.
- Separately, whip the egg whites until stiff and then add them to the rice. Mix.
- Pour the mixture into the mold, level the surface and cook in a bain-marie in a preheated oven at around 180 degrees for 20 minutes.
- Remove the flan from the oven and let it rest for 5 minutes.
- Turn upside down onto a serving plate and pour the separately cooked "la finanziera" into the centre.
- Serve at the table.
Notes
This recipe is also made up of the other "financier" recipe, also from Piedmont. Alternatively you can serve the recipe with meat sauce or veal stew.
Una ricetta che ha conquistato tutti i membri della mia famiglia
Sono felice di sentire che la ricetta ha avuto tanto successo con la tua famiglia!
Un classico che piace.
Grazie per il tuo commento! Siamo contenti che ti piaccia il classico che abbiamo pubblicato.
Questa ricetta è stata un piacevole cambiamento dalla solita routine culinaria.
Sono felice che tu abbia apprezzato la ricetta! Sperimentare con nuovi piatti può davvero portare un tocco di freschezza alla routine culinaria.