Rice with pumpkin flowers

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Livello MASTERY
0 min
432 Views
 
Livello MASTERY
0 Persone
0 min
INGREDIENTI: per 0 persone
  • ⅝ lb Superfino rice
  • 7 oz squash blossoms
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • ¾ oz extra virgin olive oil
  • 6 cups meat broth
  • salt and pepper
Preparation

In a pot put the stock, and, as soon as it comes to the boil, add the rice and wait until it comes to the boil again. Add the pumpkin flowers whole, previously cleaned, washed and stripped of the pistil. Mix from time to time and allow to cook for 18 minutes or so. Turn off the heat, add some freshly-ground black pepper, grated Parmesan cheese and little oil. Serve on a hot plate. Instead of only pumpkin flowers, also zucchini flowers can be used with the zucchini still attached (that is when zucchini are particularly small and tender). The rice will be softer and more colorful.

First courses
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