Presentation

A tasty first course based on rice, speck, Renette apples, butter, thyme, vegetable broth, salt and pepper.

Ingredients

Carnaroli rice: 240 g;

Speck: 80 g;

Onion: 1;

Butter: 60 g;

Renetta Apple: 1;

Thyme: 1 bunch;

Vegetable broth: 1 L

Salt and Pepper: to taste

Preparation

Peel the onion and chop it finely

Let it wilt in a saucepan with about 30 g of butter

Let’s wash an apple and remove both the peel and the core.

Let’s break it up and add it to the soffritto for a few moments.

Add the rice and toast it until the grains are golden brown.

Add salt and cook for 15-18 minutes, adding a ladle of boiling broth every time the previous one evaporates.

Chop the speck coarsely and add it to the rice 5 minutes before the end of cooking.

Turn off the heat, add the butter and stir, adding the thyme.

Mix well to blend the flavors and cover with a lid.

Serve with a handful of pepper.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Rennet Apples: Individual intolerance to the fruit or cross-reactivity in case of sensitivity to birch
• Thyme: possible reactivity in case of sensitivity to spices
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Pepper: possible cross-reactivity in case of spice intolerance

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions