Pomodoro e Zuppa di riso

Tomato and Rice Soup Recipes & food

Pomodoro e zuppa di riso Ricette

Ingredienti:

olive oil 2 teaspoon
cipolla 150 g
carota 1 pezzo
celery 80 g
clove garlic 4 Unit
900 g tomato
laurel leaf 5 g
thyme 5 g
ground oregano 1 bit
teaspoon sugar 20
cayenne pepper 1 bit
1500 ml broth
100 g rice
0 sale qb
0 pepe nero qb
50 g parmesan

Numero di persone:

4

Tempo di cottura:

60 minuti

First it is necessary to take a pan and heat oil in it over medium heat. You add the onion, celery and carrot and saute left for about 10 minutes. Do not forget to remove it from time to time until he finally put soft and starting to brown. At this point we should add the garlic and leave it for an extra minute
Then you put the tomatoes, thyme, bay leaf, oregano, cayenne and sugar and leave for five minutes, without forgetting again regularly to remove the tomatoes end up shedding
Then, add the chicken broth (chicken broth can be substituted for water if not available) and rice, and put it in boiling. We must remember to remove the froth that is generated on the surface. Next, set the heat to low, place a lid on the pan and mantenmos well for about 30 minutes, until rice is tender place. If you run out of broth you can add more water or broth
Finally add salt and pepper and serve. Once the dish is grated Parmesan cheese and add to the dish.

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