Source: famedisud.it

Presentation

A first course that combines rice with a typical Calabrian fruit, bergamot, together with butter, extra virgin olive oil, Tropea onion, black pepper, salt, Parmigiano Reggiano DOP and vegetable broth.

Ingredients

(For 4 people)

240g of arborio rice

60 g of butter

a teaspoon of extra virgin olive oil

a Tropea spring onion

a pinch of black pepper

a teaspoon of salt

a tablespoon and a half of bergamot juice

50 g grated Parmigiano Reggiano DOP

grated organic bergamot peel

1 litre of vegetable broth

Preparation

Chop the spring onion and let it wilt in the oil

Add the rice

Add the salt and the bergamot juice and let it evaporate

Pour two ladles of boiling broth and cook the rice, adding more broth if necessary.

Once cooked, add the butter and Parmigiano Reggiano, mixing.

Finely grate a little well-washed bergamot peel directly onto the plate. Sprinkle with a little pepper.

Decorate the dish with some julienne strips of fresh peel

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
• Bergamot: possible individual intolerance; possible cross-reaction in case of allergy to grass pollen
• Tropea Onion: Possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Black pepper: possible cross-reactivity in case of spice intolerance
• Parmigiano Reggiano: Milk Allergens
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients

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
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions