Ganeffe Rice Soup

137 Views
 
Livello MASTERY
37 min
138 Views
 
Livello MASTERY
0 Persone
37 min
INGREDIENTI: per 0 persone
  • 1 lb Rice
  • 2 eggs
  • 1 ¾ oz Pecorino cheese
  • 1 pinch saffron
  • all-purpose flour
  • extra virgin olive oil
  • salt
Preparation

Boil the rice in salted water. Drain when “al dente” and transfer to a plate. Wait for it to cool, and then add the eggs, grated Pecorino and saffron. Amalgamate well and form some small balls the size of a hazelnut and fry these in olive oil after dipping them in flour and egg. Serve in a bowl with a good meat stock and Caciocavallo cheese or grated Pecorino.

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