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Rice Tart

RICE TART
Milk, one quart.
Rice, seven ounces.
Sugar, five and a half ounces.
Sweet almonds, three and a half ounces.
Candied cedar, one ounce (optional but so good…)
Three whole eggs.
Five egg-yolks.
Taste of lemon zest.
A pinch of salt.

Skin the almonds and grind them with two tbsp of sugar.
Mince the candied cedar.
Cook rice in milk until quite firm, put in all the ingredients, cool down and incorporate the eggs. Put the entire mixture in a baking tray greased with butter and sprinkled with fine bread crumbs. Bake 180C (350F) until hard (30/40min), let cool and cut the tart into diamonds or cubes. When serving dust with powdered sugar.
You can flavor your tart with different candies, personally I love orange skin!

Fried Zucchini

“Zucchine” are an extremely tasty vegetable and they are especially good when fried.

Select long and thin Zucchine wash them cut them in little strips less than half an inch thick. Take away the softer part of the interior and salt moderately. Leave them aside for an hour or two, then drain them but don’t dry them. Put them in flour and rub gently in a sieve to take away the superfluous flour. Fry them in hot oil. At the beginning don’t touch them to avoid breaking, and only when they have become a little hardened stir them and remove when they begin to be browned.