Drive away with green broad beans and ricotta
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Venere rice with cream of asparagus and toasted almond flakes
ingredients
servings
2
Black rice
175 oz
Tropea onion
1 unit
Fresh white asparagus
400 oz
Rice milk
2 coffee cups
Sliced almonds
2 spoons
Salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
first courses from Italy
Venere rice with cream of asparagus and toasted almond flakes
Venere rice with cream of asparagus and toasted almond flakes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today's proposal is a vegan recipe, unusual and appetizing, a first course very simple to cook, but of great effect, thanks to the use of venere rice.
preparation
step 1
First rinse the venison rice and put it in a pot with about 500 g of water and cook; it will take about 35-40 minutes, after which, the rice will have absorbed all the cooking water. Just before the end of cooking, add a little salt.
step 2
While the rice cooks, wash the asparagus, remove the wood base and peel the stem with a potato peeler.Lavateli, dip in plenty of boiling salted water and cook for 5-6 minutes, then drain with a slotted spoon and pass them under cold water.
step 3
Brown the chopped shallot with a drizzle of oil in a saucepan, add the asparagus stalks into small pieces and let flavor, then pour a ladle of rice milk and continue cooking for 5-6 minutes. Let cool and blend, if necessary add a little more
step 4
of milk to make the cream more fluid; season with salt and pepper. Finally, toast the flaked almonds in the pan for a few minutes. When the rice is ready, drain it and proceed to the preparation: pour the asparagus cream on each flat plate and smooth it
step 5
with the back of a spoon, then put on the bed of cream of asparagus rice venere creating a cake with the help of a pastry rings, finally decorated with the tips of asparagus set aside and sprinkle with the flakes of toasted almonds. Enjoy your meal!!
