multicolored tagliatelle with fresh sauce
starters from Italy
Roast rice tart with courgettes and curry yoghurt
Roast rice tart with courgettes and curry yoghurt
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The cake, besides being chromaticly inviting, is also very good, thanks to its proven curry and zucchini combination, which perfectly accompanies the lightly acidic flavor of yoghurt and the delicately aromatic rice wine.
preparation
step 1
First, I bled the rice, covering it with two fingers of water for twenty-five minutes.
step 2
In the end, I left it in the pot to heat up and absorb the excess water.
step 3
In short, I have tried to pull out the more starch from the rice to make it a bit sticky, as it is not so characteristic in the rice wine.
step 4
I then put it in a bowl and opened well to speed up the cooling.
step 5
Meanwhile, I cut the zucchini with two or three millimeters thick washers and cooked in a frying pan with an oil spout.
step 6
I mixed a sheet of rice with rice and pressed it well on the bottom and along the edge of the baking tray, lined with oven paper, to form the base of the cake.
step 7
I slammed the whole egg and the yolk into a bowl, combining yogurt and half a teaspoon of sweet curry.
step 8
I put the courgettes in the rice shell, poured over the egg and yogurt and baked in a 180 ° oven for about forty minutes.