Ingredienti
- 300 g Riso Semilavorato Carnaroli Berneri
- 1 melanzana
- 250 g di pomodori datterini gialli
- 30 g di capperi sotto sale
- 2 cucchiai di Pecorino grattugiato
- olio extravergine d’oliva q.b.
- sale q.b.
- mandorle a scaglie q.b.
Preparazione
To prepare the cold Berneri semi-finished Carnaroli rice flan with yellow datterini tomatoes and aubergines after cooking the rice.
Bring plenty of salted water to the boil, then cook the semi-finished rice according to the times indicated on the package.
At the end of cooking, drain the rice, pour a drizzle of oil, mix and leave to cool.
In the meantime, wash the eggplant, peel it and cut it into chunks.
If it has many seeds, remove part of the pulp.
Heat a drizzle of extra virgin olive oil in a non-stick pan, add the chunks of aubergine, a pinch of salt and cook for about 7-8 minutes.
Wash and cut the yellow datterini tomatoes into chunks and add them to the eggplant together with the capers (washed and squeezed) so as to flavor everything.
At this point, season your rice with the prepared ingredients, a drizzle of extra virgin olive oil, the grated Pecorino cheese, mix and season with salt.
You can then serve your pies: place a pastry ring on the plate, fill it with the prepared cold rice and with the help of a spoon try to compact as much as possible, then make sure to gently remove the pastry ring.
Your cold Berneri semi-finished Carnaroli rice pie with yellow datterini tomatoes and aubergines is ready.
Enjoy your meal!
