The rice cake
belongs to the tradition of Emilia,
also called “the decorations cake”, was prepared
at the homonymous party,
established for the tenth anniversary of a parish.
It was used on that occasion,
exposeout of the windows colored cloths
as a sign of celebration.
The homes of parishioners
were open to guests,
and this cake was offered them.
I revisited as my usual, following my personal taste and
hyper greedy I removed the macaroons and the cedar and I added … guess what ‘?
But chocolate and hazelnuts … a marvel!
Recommended wine:
Ramandolo,
a Friulian wine fruity aroma, remarkably persistent.
And now … LIGHT THE FIRES!
INGREDIENTS:
- 200g rice Rome
-3 eggs
-80g butter
-750ml milk
-Cannella A pinch
-50g pine nuts
-1 lemon
-180g sugar
-butter qb
-butter And breadcrumbs to taste
-100g Dark chocolate into small pieces
- Chopped hazelnuts to taste
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
In a saucepan put milk and cinnamon with 50 g of sugar.
When the milk boils, add the rice, which must
simmer,
until totally absorb the milk.
Pour at this point in a container wide and low
to cool.
Beat the eggs with the sugar, add the pine nuts, lemon and melted butter,
add the cold rice and grated chocolate,
mix;
Grease a baking dish, sprinkle with breadcrumbs, pour
the mixture and sprinkle the top with sugar and hazelnuts.
Bake at 180 ° for about 60 minutes in a static oven.
Et voila … “my” rice cake!
