Drive away with green broad beans and ricotta
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Red rice cake with Jerusalem artichoke
ingredients
servings
4
Red rice
300 oz
Leeks
1/2 unit
Jerusalem artichokes
240 oz
Orange juice
65 oz
Salt
to taste
Turmeric
to taste
Extra virgin olive oil
10 oz
Cashew nuts
130 oz
Vegetal butter
20 oz
Corn flour
25 oz
first courses from Italy
Red rice cake with Jerusalem artichoke
Red rice cake with Jerusalem artichoke
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I still feel the excellent taste in the mouth of this cake that is a mix of creaminess and crunchiness, intense aromas and delicate flavors
preparation
step 1
Soak 40 gr. of cashews for an hour. Meanwhile cook the rice in boiling salted water. In a pan heat 5 tablespoons of oil and brown the leek, cut into thin slices.
step 2
Add the cashews drained and chopped with your hands, the grated Jerusalem artichoke and a sprinkling of ground black pepper. Drain the rice and pour it into the pan, add another tablespoon of oil and mix well for about 2 minutes.
step 3
Now prepare the sauce by blending the Jerusalem artichoke with orange juice in a mixer with a pinch of salt, two pinches of turmeric and extra virgin olive oil. Grease 9 cups of aluminum now or, as I did, a muffin mold, and cover the bottom and sides
step 4
with corn flour. Pour the rice and press the surface well with the back of a spoon. Bake in a ventilated oven at 200 ° C for 10 minutes.
step 5
After extracting the tartlets from the oven wait 2 minutes and turn them over on the plate on which you have spread a bed of raw Jerusalem artichoke sauce. Decorated with minced cashews. Here are these delicious turrets of rice.
step 6
FOR THIS AND OTHER RECIPES GO TO VISIT MY BLOG IOVEGGIE.IT
