Rice to posse
Instructions
Clean the chicken, removing its entrails and piumosi residues, Cook for 15 minutes in a saucepan full of salted boiling water together with the pulp of beef, a carrot and a stalk of celery; then drain the meat, raffreddare a bit and keep aside the broth.
Finely chop the bacon with the Crescent along with onion; so de-boned chicken and cut his flesh.
Put the chopped onion and bacon in a saucepan with half the butter and let it cook for 4-5 minutes on a moderate heat, add the chopped beef and chopped chicken and let them flavor in the sauce for 10 minutes; Sprinkle with salt and pepper and a good ground, wet with wine and raise the flame to consume at all.
Then put in saucepan the tomato sauce, Cook another few seconds, add the rice and a ladle of hot broth and continue cooking for 20 minutes, adding as a total of 1 litre of broth.
Before serving, fill the preparation by incorporating the rice the rest of the butter and grated Parmesan.
---ADVICE.
Just a crumbly pastry bag to transform this country into a dish brought to effect: a baking sheet lined with a disc of puff pastry, fill it with fairly al dente rice, cover with another disc of puff pastry and bake (220 degrees) for 20 minutes.
Ingredients and dosing for 8 persons
- 400 g of rice
- 300 g of beef pulp
- 1 chicken little to 800 g
- 50 g of bacon
- 1 carrot
- 1 stalk of celery
- 1 onion
- 1 cup of tomato sauce
- 1/2 cup of dry white wine
- 5 tablespoons of grated parmesan cheese
- 80 g of butter
- Salt
- Pepper