Source: misya.info

Presentation

A rich and substantial first course based on rice, beans, broth, tomato paste, white wine, onion, pecorino cheese, extra virgin olive oil, spring onion, salt.

Ingredients

Serves 4

300 g of rice

240 g of already cooked beans

1 l of vegetable broth

2 tablespoons tomato paste

1 cup of white wine

1 onion

30 g of pecorino cheese

Extra virgin olive oil

spring onion (optional) for garnish

Salt

Spring onion or chives for decoration.

Preparation

Fry half of the chopped onion, then add the beans, tomato paste and broth and cook for at least 10 minutes, so that the beans are flavoured and the broth evaporates.

Blend until you obtain a thick but smooth and homogeneous cream.

In a separate saucepan, fry the other half of the onion, then toast the rice and blend with the wine.

Then start cooking by adding a little broth at a time as it is absorbed and stirring often.

Towards the end of cooking, add the bean cream and finally season with salt and stir in the pecorino.

Garnish with spring onion or chives 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
• Beans: Possible Cross-Reaction in Case of Allergy to Parietaria
• Tomato paste: possible cross-reaction in case of sensitivity to grasses
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Pecorino: milk allergens

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