Source: petitchef.it

Presentation

A special first course based on rice, persimmons, onion, salt, wine and cheese to mix.

Ingredients

(for 2 servings):

60 g of rice

150 g of persimmons

30 g of onion

30 g of cheese for mixing

1 litre of boiling water

10 g of salt

Wine to taste

Preparation

Chop the onion

Cut the persimmons and cheese into small pieces.

Heat the onion covered with a drizzle of water for a couple of minutes in a saucepan.

Add the rice and toast for a couple of minutes

Blend the rice with the wine.

Add boiling salted water until the rice is covered and begin cooking.

Add the persimmons 3-4 minutes before the end.

Once cooked, turn off the heat and stir in the cheese.

Let it rest for a couple of minutes

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
• Persimmons: rare but possible individual intolerances
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Cheese: Milk Allergens
• Wine: presence of sulphites

Notes

• NN

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