First course
Rice tart garnished with vegetables
Ingredients
- 230 gr of arborio rice
- 40 gr of grated parmesan
- 30 gr of grated roman pecorino
- 3 eggs
- 150 gr of buffalo mozzarella
- 1 long eggplant
- 2 courgettes
- 2 spring onions
- 100 gr of cherry tomatoes
- Extra virgin olive oil
- Salt and pepper
Times
- Preparation time: 20 minutes
- Cooking time rice: 17 minutes
- Cooking time vegetables: 20 minutes
- Cooking time tart: 40 minutes
- Blast chilling time tart: 90 minutes
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Boil the rice in plenty of slightly salted water, drain it al dente and cool it in the Freddy with the function of blast chilling for 15 minutes, then pour it into a bowl and mix it with Parmesan cheese, pecorino cheese and eggs. Season with salt and pepper and mix well.
Cover with baking paper a tart mould, place the mixture of rice and roll it out to cover the bottom and the walls of the mould. Cover with another sheet of oven paper wet and wringed, pour over the dried beans and bake in the preheated oven to 180ºC for 20 minutes, then remove the paper and dried beans and continue cooking for another 15 minutes.
Meanwhile, cook in a pan with a drizzle of oil the eggplant cut into small pieces for 6-7 minutes; remove the eggplant from the pan and set aside. In the same pan cook sliced courgettes and spring onions cut into logs for 5-6 minutes. Add the tomatoes and cook for another 3-4 minutes. Add the eggplant already cooked and season with salt and pepper.
Remove the rice base from the mould, fill it with the vegetables, complete with the diced mozzarella and bake for another 5 minutes at 180°C.
Cover with baking paper a tart mould, place the mixture of rice and roll it out to cover the bottom and the walls of the mould. Cover with another sheet of oven paper wet and wringed, pour over the dried beans and bake in the preheated oven to 180ºC for 20 minutes, then remove the paper and dried beans and continue cooking for another 15 minutes.
Meanwhile, cook in a pan with a drizzle of oil the eggplant cut into small pieces for 6-7 minutes; remove the eggplant from the pan and set aside. In the same pan cook sliced courgettes and spring onions cut into logs for 5-6 minutes. Add the tomatoes and cook for another 3-4 minutes. Add the eggplant already cooked and season with salt and pepper.
Remove the rice base from the mould, fill it with the vegetables, complete with the diced mozzarella and bake for another 5 minutes at 180°C.
Tips
You can quickly cool the tart with the function of blast chilling of Freddy, so you can keep it in the fridge for a week as fresh as just made.
You can also slice the tart into slices and freeze it with the function of shock freezing Freddy, to keep it in the freezer for up to 8 months. If necessary, simply take out the desired portions and regenerate them in the preheated oven to 180 º C for 10-15 minutes.
You can also slice the tart into slices and freeze it with the function of shock freezing Freddy, to keep it in the freezer for up to 8 months. If necessary, simply take out the desired portions and regenerate them in the preheated oven to 180 º C for 10-15 minutes.