Source: nonsprecare.it

Presentation

An autumn first course based on rice, chestnuts, garlic, bay leaf, rosemary, parsley, extra virgin olive oil, salt and pepper.

Ingredients

(for 4 people)

350 g of chestnuts

300 g of rice

2 cloves of garlic

2 bay leaves

1 sprig of rosemary

1 tablespoon chopped parsley

Extra virgin olive oil

Sape and pepper to taste

Preparation

Peel the chestnuts

Cook them in a pot with plenty of water and bay leaves.

Once ready, crush them keeping some whole.

Brown the rosemary and garlic with olive oil

Add the chestnuts

Cook for a few minutes and then pour in the rice.

Add a few ladles of chestnut cooking water

At the end of cooking, add the grated cheese, a pinch of black pepper and chopped parsley.

Decorate with whole chestnuts and serve.

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
• Garlic: very rare cases of garlic reactivity reported
• Chestnuts: possible cross-reaction in case of latex allergy
• Laurel: possible individual allergy
• Rosemary: possible reaction in case of intolerance to spices
• Parsley: possible cross-reaction in case of birch allergy. Artemisia and Composite
• Pepper: possible cross-reactivity in case of intolerance to spices

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 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