Rice brandy

Rice brandy 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

To wither with the butter and olive oil chopped leek; Add the tomato paste, salt, pepper, Cook over low heat for about 30 minutes and pour the brandy.

Cook the rice al dente in salted water, add the sauce mixture and serve.

Calories calculation

Brandy (90)
Butter (376)
Olive oil (360)
Tomato paste (59)
Pepper (1)
Porro (20)
Rice (1190)
Salt (1)

Calories amount per person:

524

Ingredients and dosing for 4 persons

350 g of rice
350 g of tomato paste
50 g of butter
1 leek
2 tablespoons of olive oil
1 dram of brandy
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Rice bomb at piacenza

Rice brandy (2) »