Today, a tasty dish that is almost summery and excellent even at room temperature: rice parmigiana! To prepare this simple dish, you will need excellent risotto rice, and I recommend this article on the different varieties to ensure you choose correctly! It’s a simple layered dish that is very appetizing and has that Mediterranean flavor…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
RICE PARMIGIANA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 35 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RICE PARMIGIANA RECIPE
- 1 cup risotto rice
- 2 eggplants
- 4 ripe firm tomatoes
- 9 oz mozzarella
- 1.5 oz Parmesan cheese (grated)
- 2 tbsp extra virgin olive oil
- as needed seed oil
- as needed basil
- as needed salt
Tools RICE PARMIGIANA RECIPE
#ADV
- Knife
- Colander
- Baking dish
FOR PREPARING THE RICE PARMIGIANA RECIPE
Cut the eggplants into slices about 1/8 inch thick and let them rest for about 30 minutes in a colander, well sprinkled with coarse salt.
After that time, rinse them, pat them dry with paper towels, and then fry them in a pan with plenty of seed oil.
Drain them on kitchen paper and continue with the preparation of the rice parmigiana. Boil the risotto rice in salted water, draining it very al dente.
Cool it with a stream of cold water then transfer it to a bowl, seasoning it with the extra virgin olive oil.
Slice the mozzarella and the tomatoes then tear some basil leaves with your fingers and place a few on top of the
Place a layer of eggplants on the bottom of a baking dish measuring about 7 x 9.5 inches. Season with salt then add a layer of rice and tomatoes.
Sprinkle the preparation with grated Parmesan cheese, place a few pieces of basil and the sliced mozzarella.
Repeat the layers until the prepared ingredients are used up.
Drizzle a little, actually very little, EVO oil on top and bake at 350°F for about 25/30 minutes. Once cooked, serve the warm or cold rice parmigiana at the table!
Enjoy your meal!
Annalisa
I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that allows you to find all the recipes with that title or ingredient by entering an ingredient or the title of a recipe, and I hope you will find recipes to your liking!
Tips and Notes
I also recommend these other very tasty dishes:
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Return to the HOME PAGE Don’t miss any recipes, like the page HERE on my Facebook page and HERE on the Instagram page! Copyright © 2019 Annalisa Altini, All rights reserved.
SOURCE Cucina Moderna ORO

