Rice lake
Instructions
In 500 g add water, potatoes, Zucchini, carrot, green beans and celery thoroughly clean and washed, bring to the boil and cook until reduced to about half water.
Strain the broth, separate vegetables and reduce them to the celery puree.
In 200 g of vegetable broth hot, mince the Sage leaves washed, rain pour the cream of rice, pureeing and trout Parmesan and drizzle with the olive oil extra virgin.
Ingredients and dosing for 1 person
- 4 tablespoons of rice cream
- 1 jar of homogenate of trout
- 1 potato
- 1 carrot
- 1 courgette
- 1 handful of green beans
- 1 bit of celery
- 2 leaves sage
- 1 teaspoon of parmigiano
- 1 teaspoon of olive oil extra virgin