3 dl. milk - 300 g./10 oz.
rice - 30 g./1 oz. butter - 2 eggs - 3 small pieces mozzarella
cheese - 2 tbsp. grated Parmesan - seasoning - grated
bread.
Boil the rice in boiling
salted water and drain; in a bowl with lukewarm milk mix
the mozzarella cut into cubes, whole eggs, butter and
cheese; season. Grease a pudding mold, spread with grated
bread and pour the mix in. Bake in the oven for half an
hour at 200° leave to rest for 3 minutes, remove from
mold and serve with new peas cooked in butter with a tablespoon
of cream. Serve hot as a single dish also.
N.B. Ingredients are given for 4 portions.
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Cuvè
di Pinot
Santa Margherita
Dry white, from Pinot
Bianco and Pinot Grigio del Veneto vines; fresh
bouquet with a hint of green apple; dry and lively
taste.
Serve at:
8°-10° C.
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