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| Recipes for the Whole Year |
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A week with a menu that is slightly out of the ordinary, where the flavors are typical of springtime menus with zucchini and beans that go marvelously with a great ingredient, rice, which also features prominently in puddings.
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Rice
Ice-cream |  |
100 g./3 1/2 oz. rice flour - 50 g./2 oz. starch - 1 liter full-fat milk - 100 g./3 1/2 oz. sugar - 1 stick vanilla - powder cinnamon
In a pan mix rice flour and starch. Add bit of milk cold and mix vigorously, in order to obtain a very thick cream without any lumps. Pour the remaining milk into a casserole dish, add sugar and vanilla and heat; mix in order to dissolve entirely the sugar; before the milk reaches boiling point, remove vanilla stick and add a bit at a time to the cold cream whilst mixing. Cook the entire mixture over a very low flame, using a pan griddle if necessary between casserole dish and flame, mixing all the time. When the cream becomes stiff, pour directly into little bowls; sprinkle the surface with cinnamon and place in fridge until serving.
N.B. Ingredients are given for 4 portions.
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| Prosecco Extra Dry
Valdobbiadene D.O.C.
Santa Margherita
Sparkling wine with smooth lively taste, aromatic bouquet of rennet apples and peach blossom, excellent for those who do not live over-dry sparkling wine.
Serve at:
8°-10° C.
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