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Bomba di riso

 

Ingredients

Squab (or quail)
Penny bun boletes
Butter
Salt
Pepper
Laurel
A small onion
Nutmeg
Cognac (or brandy)
Rice
Eggs
Grated Grana cheese
Bread crumbs
Broth


Preparation method

Chop the onion finely and brown it with 50 gr. of butter, the 4 squabs, that you have previously cleaned, washed, cut into pieces, and roast them for a while in the seasoning obtained, also adding salt, pepper. After about 15 minutes' cooking add  25 grams of mushrooms (after softening them in warm water some hours before) and the leave of laurel, simmer slowly, adding,  if necessary, some spoons of broth. When ready, bone the quarters; grease a tall pan with butter, spread with bread crumbs and pour in it 500 grams of the overall 800 grams of rice (previously cooked in abundant salted water), mixed with 2 eggs, 100 grams of butter, 100 grams of cheese and a pinch of nutmeg. Make a whole in the central part of the mix, where you’ll put the squab and the gravy obtained from cooking. Cover with the remaining rice, spread the surface with bread crumbs and let it turn golden in the hot oven.

After leaving to rest for about 10 minutes, put it on a plate, slice it and spread it with some of the remaining sauce.

May 23, 2018 - Feb 05, 2015

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