Micro Wave Oven Schematic

Gourmet autumn with chestnuts

I invented this recipe today because I had a heap of chestnuts, and not having a fireplace seemed sad to eat boiled .. So I invented this pudding. This I propose as a first course but if we can also be served as an appetizer. Instead of red rice can use the regular rice. Then if you have leftover risotto is even better. Make the pie more compact. Flan RED RICE WITH CHESTNUTS AND TOMA BIELLESE Ingredients (for 2 or 3 people) 10 200 grams of chestnut red rice 150 grams of Toma Biellese (maybe altroformaggio any soft cheese) ½ cup white wine bread crumbs Vegetable broth, butter, oil and salt Getting Started: Boil the chestnuts for 20 minutes. Peel and crumble with hands. Start preparing the rice in the traditional way. Fry the onion is golden when you add the rice and let it tostale for a minute.

Now add the wine and let evaporate.

When the wine has evaporated, add the broth a bit 'at a time until the rice is cooked.

half cooked, add the chestnuts.

Butter and lined with the bread crumbs of molds. I've used on ceramics.

Now make a layer of rice and put on the spare toma.

Make another layer of rice to the edge of the stencil. Bake for 15 minutes in preheated oven at 180 degrees.

Now the stencil upside down on a plate and enjoy.

If you have used ceramic molds can also be used without pull out on the flats.