To cartocci smell of the sea
Instructions
Boil the peas for 15 minutes.
Peel the carrots and cut them into thin slices.
Heat oil in a skillet to moderate heat and let us Cook the chopped garlic and carrots.
When they're wilted, add the fish fillets and cook for a few minutes.
Turn the fish.
Wet with wine, add salt and let it evaporate.
Add the tomatoes and continue cooking for another 15 minutes.
Meanwhile, boil the rice and drain it quite al dente.
Gather all ingredients and seasoned with chives or chopped parsley.
Taste and adjust salt if necessary.
Close the seasoned rice in four to cartocci special paper and passed in the oven already warm to 200 degrees for 5 minutes.
Serve the hot rice directly to cartocci.
Ingredients and dosing for 4 persons
- 300 g of parboiled rice
- 2 carrots
- 200 g of tomato pulp
- 200 g of fish fillets (fresh or frozen)
- 100 g of shelled peas
- 1 clove of garlic
- Chives (or parsley)
- 3 tablespoons of olive oil
- 1/2 cup of white wine
- Salt