Ingredients:
280g rice
250g pumpkin
200g grated parmesan
200 ml white wine
100g beans
1 fennel
1 shallot
marjoram
1 anchovies
1 lemon
1 liter vegetable stock
oil
Preparation:
Sauté the minced shallot in the oil, add the rice and toast and sprinkle with white wine.
Evaporate, cover with boiling broth and cook, bake at 170 degrees for 15 minutes.
Cook the pumpkin in the oven, cut into cubes, blanch the beans, combine the anchovy oil in a pan, add the diced fennel and let it dry for 5 minutes.
Once cold add it to rice.
Divide the grain into 4 pieces and place them (one at a votla) in a frying pan and cook covered until its bottom forming a septum, then turn it over immediately above the bottom of a glass and let it cool. You should now get 4 pods.
Season the rice with oil, lemon, salt, pepper, marjoram, pumpkin and beans peeled.
Serve the rice inside the capsule and sprinkle with a little oil.
280g rice
250g pumpkin
200g grated parmesan
200 ml white wine
100g beans
1 fennel
1 shallot
marjoram
1 anchovies
1 lemon
1 liter vegetable stock
oil
Preparation:
Sauté the minced shallot in the oil, add the rice and toast and sprinkle with white wine.
Evaporate, cover with boiling broth and cook, bake at 170 degrees for 15 minutes.
Cook the pumpkin in the oven, cut into cubes, blanch the beans, combine the anchovy oil in a pan, add the diced fennel and let it dry for 5 minutes.
Once cold add it to rice.
Divide the grain into 4 pieces and place them (one at a votla) in a frying pan and cook covered until its bottom forming a septum, then turn it over immediately above the bottom of a glass and let it cool. You should now get 4 pods.
Season the rice with oil, lemon, salt, pepper, marjoram, pumpkin and beans peeled.
Serve the rice inside the capsule and sprinkle with a little oil.
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