Bomb of black rice with salmon and cabbage

01603 BLACK RICE BOMB with SALMON and CABBAGE preparation: 30 minutes cooking time: 39 minutes: 30 minutes ingredients for 8 people: 500 g of black Venere rice, 140 g of butter, 2 tablespoons of butter for the mould, 600 g salmon slices 200 g green cabbage leaves but keep, 2 tablespoons flour, a glass of dry sparkling wine, 500 g of ripe tomatoes, pepper and salt Venere rice native to China, is a variety of rice (cultivated today in the Pianura Padana) characterized by outer coating of black bean.

It has flavor and aromatic taste.

You buy in supermarkets.

Bring to a boil 6 gallons of water in a pot, add salt with 6 tablespoons coarse salt.

Wash the cabbage, eliminated the coasts.

Cut the most tender leaves diamonds of approximately 3 cm, with scissors.

Boil 3 minutes in boiling water.

Drain in colander and time into a bowl filled with cold water.

Keep the cooking water.

Drain again and allargateli on a tarp.

Be sure to boil the water in the pot of cooking cabbage.

Lessatevi 15 minutes from rice boil.

Drain in colander and allow to drain well.

While rice cooks, butter the mold, Peel tomatoes, divide them into quarters and strizzateli to remove seeds and water.

Cut the flesh into 1 cm dice.

Remove skin and bones from salmon steaks.

Wash them, dry them, divide the pulp of 1 cm dice.

Fried fish and cabbage 3 minutes with half the butter in a skillet.

Add salt and pepper.

Collect fish and cabbage with slotted spoon, keep them aside.

Add the boiled rice 30 seconds in bottom of cooking fish, stirring with a wooden spoon.

Wet with champagne, take 5 minutes to evaporate at high flame, stirring.

Must be perfectly dry.

Lined with three-fourths of the rice mold, leaving a space in the middle.

(Please join the rice to the wall coating of mould pressing it with the blade of a knife held flat.

If you don't fill immediately with the sauce of fish, rice shirt lined with kitchen foil, pressing it well with your hands.

Keep the mold in the refrigerator until complete the bomb).

Melt the remaining butter in a saucepan.

Bake the tomatoes 3 minutes at high flame, add salt and pepper.

Add the flour, stir 30 seconds.

Put in Bowl, fish and cabbage, cook 30 seconds.

Pour the sauce of fish inside the shirt.

Cover with remaining rice, and level it with the blade of a knife.

Keep the mold in the refrigerator for 30 minutes.

You can also prepare it with a few hours in advance.

Heat the oven to 220° c Bake 10 minutes mold.

Remove from oven, let rest for a few minutes the bomb.

Remove from pan and onto a serving dish.

Serve immediately.

The suitable wine: wine accompanied with aromatic and persistent scent, like Muller Thurgau in the Valley?Isarco.

Try different combinations of flavor and color, to get amazing results.

MUSSELS with saffron and al dente: boil 500 g of Arborio rice in 5 litres of salt water in which you have diluted 3-4 sachets of Saffron, drain and season with 70 g of butter.

Steaming 1 open, 2 kg of mussels, remove the shells.

Rosolatele moments in 70 g butter 300 g with cime di broccoli cooked al dente and cut in half, vertically.

Sprayed with half a glass of vermouth dry, evaporate.

Linked the sauce with 2 tablespoons flour and continue by completing the preparation as is shown in the main recipe.

CONbarbabietole and chicken: boil al dente 500 g of Arborio rice and FRY in 50 g of butter, 200 g baked dibarbabietole, peeled and pureed.

Reduce 400 g diced chicken breast and cook 2 minutes in 70 g butter.

Add 200 g frozen peas, soaked with a glass of white wine and let evaporate 8 minutes.

Tied with 2 tablespoons flour and complete the training as is shown in the main recipe.

With SPINACH and carrots Boiled al dente: 500 g of Arborio rice and insaporitelo in 50 g of butter, adding a puree and mix 200 g of boiled spinach.

Clean and cut 800 g diced carrots, boil 10 minutes, drain.

Rosolatele in 50 g of butter and add, fresh focus, 200 g of béchamel sauce ready and 2/3 tablespoons grated Parmesan cheese.

Prepare the bomb as is shown in the main recipe, forming the shirt with the spinach and rice stuffed with carrots.