Sunday, 11 December 2011

Rice Soufflé with Double Ragù

·      250 g of Carnaroli Rice
·      1 liter of Milk
·      250 ml of Water
·      A teaspoon of salt
·      4 yokes
·      4 egg whites
For the first Ragù:
·      Pancetta dices
·      1 Celery
·      1 carrot
·      1 onion
·      Minced Chicken guts
·      Cloves
For the second Ragù
·      A Can of Green Peas
·      Pancetta dices
·      1 onion
·      Salt and pepper

Mix the water and the milk and the salt in a pot. Once it starts boiling add the rice and let it cook until al dente. In a mixing bowl whisk the yokes and some butter with some of the cooking milk. By doing this, you avoid that the yokes cooked once you mix them with the hot rice. Put the rice and the all the juice in the bowl with the yokes and stir. Add the whipped egg white. Butter a big cake shape, preferably the one with the hole in the middle and sprinkle with some breadcrumb. Pour the mix into the shape and bake it at 180°C for 30 minutes.
Make the 2 ragù by dicing and frying the vegetable with some olive oil and then add the respective meat. Let them cook at medium heat and adjust the flavours with salt and pepper.

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