Berry cocotte marinera rice
Instructions
Boil the rice in boiling salted water and drain it al dente (i.
e.
After about 10-12 minutes).
Meanwhile prepare a tuna sauce: Finely chop the onion, garlic, carrot, celery and parsley and let them dry in a pan, with 40 g of butter; Add the tuna, spappolandolo with a fork; mix, then washed with a glass of warm water, where you will have thinned tomato paste; Finally, adjust salt and pepper and leave to thicken the sauce.
Grease four Berry cocotte (small dishes) and sprinkle with breadcrumbs.
Seasoned rice with tuna sauce, two beaten eggs and grated pecorino, then divide it in small dishes, drawing the surface with the back of the spoon.
Bake at 200 degrees for 20 minutes.
After this time, bring the dishes directly on the table, fixing on the service plate, formerly covered with a towel.
Ingredients and dosing for 4 persons
- 300 g of rice
- Salt
- 1 onion
- 1 clove of garlic
- 1 carrot
- 1 costa of celery
- 1 sprig of parsley
- 100 g of butter
- 200 g of tuna in olive oil
- 2 tablespoons of tomato paste
- Pepper
- Breadcrumbs
- 2 eggs
- 50 g of cheese