Rizotto. Cannelloni

RIZOTTO IN ITALIAN

250 g high quality rice, 1 small cut bulb, 0,5 l of a meat broth, 500 g the prepared beef meat, 100 g fresh green peas, 2 eggs, 1/8 l of milk, 100 g grated cheese, salt, black pepper, majoran, a thyme.

To prepare good rizotto, the certain experience is necessary. Rice should be high quality. Before filling in with water or a broth, it should be fried preliminary on an olive oil.

It is often enough to add a slice of a butter and grated cheese to rice to improve its taste. But a variety of variants can be received, using mushrooms, the bird's meat, oysters, crabs, tomatoes and siliculose pepper. We result one of widespread recipes:

Rice to wash out and dry up a dry towel. Onions to roast on razogretom vegetable oil to golden-yellow colour, to add pure dry rice and to fry it until it does not become transparent.

When rice is prepared, to add a meat broth and to cook it 18 minutes. The welded rice to mix with the meat cut by slices, green peas and to lay out in ware for zapekanija which is in advance oiled. Eggs to stir with milk, to add to them grated cheese, salt, black pepper, majoran, a thyme and all again to mix. With this mix to fill in rice with meat and to bake in a wind case at average temperature within 12-15 minutes.

CANNELLONI - Italy

100 of a flour, 2-Zjajtsa, salt, an olive oil, 200 g ground meat of different kinds, 250 g the fresh spinach, the cut greens of parsley, dushitsa, 2-3 eggs, 2 table spoons of crackers, a tomato paste, oil and grated cheese.

Kannelloni are small tubules from the test, stuffed a mix of ground meat and vegetables and baked in an oven. It is possible to prepare naturally, meat mix and from the rests of ready meat dishes or meat products that allows to use them expediently. The important role is played here by the most popular spices of an Italian cuisine: dushitsa, majoran, a sage. Other spices and spices are added according to customs of this or that area and personal taste.

From a flour, eggs, for salt and 1/8 water l to prepare the liquid dough. To leave it to stand 2 hours, then on a frying pan with hot vegetable oil to bake fritters. Ground meat and Spinach to fry together with spices on vegetable oil and to cool. To mix this mix with eggs, crackers and a tomato paste and to prepare from it a stuffing with which to grease fritters. To curtail their tubule and to lay in the ware greased with fat.

Kannelloni to bake in an oven at temperature approximately 220°С within 12-15 minutes. Before putting them in an oven, sbryznut their kindled oil and to strew grated cheese. To kannelloni the juicy tomato sauce or green salad moves.