Parmesan rice flan
Parmesan rice flan is a really delicious baked first course with eggplant, tomato and mozzarella! Here is the recipe for a very easy timbale ideal for summer lunches or dinners! Baked rice with tomato, eggplant and mozzarella is an easy and tasty first course, with Mediterranean aromas and flavors! A simple and delicious recipe! This rice flan lends itself very well to being prepared in advance and to be consumed after a short passage in a hot oven! Convenient to carry, the homemade rice parmigiana flan lends itself easily to being portioned and served, therefore perfect for picnics and trips out of town.
Ingredients
320 g rice800 ml water700 ml tomato puree3 black oval egg plants300 g mozzarella1 clove garlic50 g grated parmesan cheese40 g butter3 table spoons extra virgin olive oilsalt and pepperpeanut oil (for frying)fresh basil
Steps
Cut the eggplant into slices about a centimeter thick, then arrange them in layers in a colander sprinkling each layer with salt. Leave them to lose the vegetation liquid for a couple of hours. In a saucepan, fry the garlic with extra virgin olive oil for a minute, then pour in the passata, the chopped basil leaves and cook for about ten minutes. Then remove it from the heat and set it aside. Drain the egg plants and pat them dry with a clean cloth, then fry them a few at a time in hot, deep oil. Place them gradually on absorbent kitchen paper, then salt lightly. Bring the water to a boil with the butter, a pinch of salt and a little pepper, then cook the rice, stirring occasionally, until the liquid is completely absorbed. When cooked you will have obtained a soft risotto, check the degree of cooking of the rice and remove from heat. Season the rice with the tomato sauce. Place half of the tomato rice on the bottom of an oven dish, then top with the fried eggplant and finally with the sliced mozzarella and a little grated cheese. Finally, cover with the rest of the tomato rice. Sprinkle the surface with a couple of tablespoons of grated cheese and then bake the parmesan rice flan au gratin in the oven at 200 ° C in static mode for about 10/15 minutes with the grill on. Finally, take the parmigiana rice timbale out of the oven, let it rest for 5 minutes and serve. The parmigiana rice flan is perfect to prepare in advance even in individual food trays. You can freeze it and pass it directly from the oven before consuming it.
Parmesan rice flan is a really delicious baked first course with eggplant, tomato and mozzarella! Here is the recipe for a very easy timbale ideal for summer lunches or dinners! Baked rice with tomato, eggplant and mozzarella is an easy and tasty first course, with Mediterranean aromas and flavors! A simple and delicious recipe! This rice flan lends itself very well to being prepared in advance and to be consumed after a short passage in a hot oven! Convenient to carry, the homemade rice parmigiana flan lends itself easily to being portioned and served, therefore perfect for picnics and trips out of town.
Ingredients
320 g rice
800 ml water
700 ml tomato puree
3 black oval egg plants
300 g mozzarella
1 clove garlic
50 g grated parmesan cheese
40 g butter
3 table spoons extra virgin olive oil
salt and pepper
peanut oil (for frying)
fresh basil
Steps
Cut the eggplant into slices about a centimeter thick, then arrange them in layers in a colander sprinkling each layer with salt. Leave them to lose the vegetation liquid for a couple of hours. In a saucepan, fry the garlic with extra virgin olive oil for a minute, then pour in the passata, the chopped basil leaves and cook for about ten minutes. Then remove it from the heat and set it aside. Drain the egg plants and pat them dry with a clean cloth, then fry them a few at a time in hot, deep oil. Place them gradually on absorbent kitchen paper, then salt lightly. Bring the water to a boil with the butter, a pinch of salt and a little pepper, then cook the rice, stirring occasionally, until the liquid is completely absorbed. When cooked you will have obtained a soft risotto, check the degree of cooking of the rice and remove from heat. Season the rice with the tomato sauce. Place half of the tomato rice on the bottom of an oven dish, then top with the fried eggplant and finally with the sliced mozzarella and a little grated cheese. Finally, cover with the rest of the tomato rice. Sprinkle the surface with a couple of tablespoons of grated cheese and then bake the parmesan rice flan au gratin in the oven at 200 ° C in static mode for about 10/15 minutes with the grill on. Finally, take the parmigiana rice timbale out of the oven, let it rest for 5 minutes and serve. The parmigiana rice flan is perfect to prepare in advance even in individual food trays. You can freeze it and pass it directly from the oven before consuming it.
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