Meat and potato pie
24 recipes
Rice bomb with classic ragout
ingredients
servings
6
Ground beef
150 grams
Ground pork meat
150 grams
Extra virgin olive oil
1 coffee cup
Nutmeg
to taste
Vegetable broth
300 mL
Celery
1 stem
Carrots
1 unit
Canned tomato sauce, with salt
300 mL
Carnaroli rice
500 grams
Parmesan aged 30 months
200 grams
Butter
25 grams
Glutenfree breadcrumbs
50 grams
Red wine
1 coffee cup
Onions
1 unit
single courses from Italy - Emilia-Romagna
Rice bomb with classic ragout
Rice bomb with classic ragout
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The 'd riz' bomb is a traditional dish of Emilian cuisine and the recipe without modifications involves the use of pigeon ragout. Prepared with a classic meat sauce is equally tasty, especially in the colder months ... A plate that warms the belly and the heart, also suitable for celiac (just replace the breadcrumbs with gluten-free breadcrumbs).
preparation
step 1
Classic rag: fry celery, carrot, onion, fry the meat by adding a pinch of mixed spices or nutmeg and a couple of cloves, a sprig of rosemary and a bay leaf.
step 2
Smear with red wine until it is almost completely evaporated, then add the broth and tomato paste. Cook on slow fire for at least 1 hour abundantly stirring occasionally.
step 3
Let's go to the rice. Cook in boiling water and lightly salted rice for 8-10 minutes at most (will finish cooking later) and drain, without worrying about leaving a baking wire.
step 4
Season the rice with seasoned Parmesan cheese (leave it for a while to chew), a nut of butter and two tablespoons of ragout. Let it cool down. grind a pan and make a bottom of grated bread (gluten-free).
step 5
In the pan make a first layer of seasoned rice (half rice), cover with the remaining sauce and close with a layer of the remaining rice. Cover with a generous sprinkling of Parmesan cheese, breadcrumbs and an oil spout.
step 6
Bake: 40 minutes at 160 ° C (ventilated) by covering with the foil, and finish by grilling (grill) for another 10/15 min. The baking tray so that a crisp crepe is formed on the surface ... Good appetite!
