Fish with saffron
178 recipes
Baked rice with ricotta and sausage peas
ingredients
servings
4
Rice
300 grams
Peas, frozen
150 grams
Carrots
1 unit
Onions
1 unit
Parsley
1 sprig
Pork sausage
200 grams
Ham
100 grams
Tomato pulp
300 grams
Butter
30 grams
Grated cheese
30 grams
Ricotta cheese
200 grams
Breadcrumbs
2 spoons
Red wine
50 mL
Laurel
1 leaf
Extra virgin olive oil
4 spoons
Iodized salt
to taste
Black pepper
to taste
Nutmeg
to taste
Celery
1 stem
first courses from Italy - Sicilia
Baked rice with ricotta and sausage peas
Baked rice with ricotta and sausage peas
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An alternative to the usual lasagna? rice
preparation
step 1
Fry half of onion and half parsley with 2 tablespoons of extra virgin olive oil and add the peas
step 2
Season with a pinch of salt and black pepper to cook for 10 minutes
step 3
In another pot fry the other half of the onion and parsley the carrot and celery with 2 tablespoons extra virgin olive oil
step 4
Combine the sausage by making it brown and shade with the wine pouring peas, pulp and laurel
step 5
Adjust salt, sprinkle with pepper and nutmeg bake to low flame for 20 minutes
step 6
Meanwhile, boil the rice with a salt jar when it is cooked, poured and join it to the compound
step 7
Remove from the fire and combine the grated cheese
step 8
With 1/4 of the butter, grind a frying pan to distribute a first layer of rice, leveling it with a spoon and spread the ricotta cheese
step 9
Over ricotta the ham
step 10
Cover with the remaining rice and distribute butter to flakes
step 11
Sprinkle over the breadcrumbs
step 12
Bake in a preheated oven at 180 ° for 20 minutes
