Ingredients for 4 people
|Finely Chopped tomatoes 3x400g||250 gr|
|Boiled broccolis||300 gr|
|Boiled chick peas||200 gr|
|Carnaroli rice||320 gr|
|Extra-virgin olive oil||to taste|
|Italian parsley||1 bunch|
|Vegetable broth||1 lt|
|White vinegar||1 teaspoon|
Mince the onion and sauté it in a saucepan, then add the rice and chickpeas and let them brown slightly.
Once toasted start cooking using the boiling vegetable broth, adding it one ladleful at a time. Halfway through cooking also add Pomì Fine Tomato Pulp so to mix well the ingredients.
Once the sauce is ready, add a hint of extra-virgin olive oil and the chopped parsley, then let it rest for a few minutes.
Using a blender or hand blender, blend the broccoli together with two tablespoons of extra-virgin olive oil, salt and pepper.
To dish out, use a food ring mold placed at the center of the plate: fill it with the rice leaving about 2 cm on the edge, then add a layer of broccoli cream.
Serve with a hint of extra-virgin olive oil.