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PRODUCT NAME: Pagnotte bianche
INGREDIENTS: pasteurized cow's milk, rennet, ferments, salt
SIZE: gr. 500
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 261
Animal protein: 17 g
Vegetable protein: 0 g
Carbohydrates: 2 g
Fat: 21,1 g
Fibers: 0,8 g
Iron: 290 mg
Calcium: 290 mg
Vitamin C: 2 mg

Suggested recipes for this product:

"Timbale of rice with zucchini and provola"

INGREDIENTS: (for 4 persons)
Vegetable broth
300 gr. of rice
1 onion
2 zucchini
8 slices of provola
extra virgin olive oil
60 gr. of butter
Breadcrumbs
Grated Parmigiano

PREPARATION: Fry an onion with a drizzle of extra virgin olive oil.
Add rice and toast it for a few minutes.
For the preparation of timbales I advise you to use Arborio rice because it is particularly suitable for preparation of risotto "Mantecati", feature which allows him to maintain a good absorption of condiments (alternatively we can use a Carnaroli).
Pour in the vegetable broth (salted) and continue to cook (the rice should be underdone).
When cooked, whisk the rice with a knob of butter and graten Parmigiano cheese.
Meanwhile, cut the thinly sliced zucchini and quickly let's put in a pan with a knob of butter and a pinch of salt.
Cut the slices of provola.
And now we are ready to prepare the rice timbales.
Buttering stencils and cover it with breadcrumbs.
Put some rice on the bottom of the mold (1 / 4 of total), here we add a layer of zucchini and a layer of provola, and lastly add the grated Parmigiano.
Fill with rice the rest of the stencil to the edge, placing the last layer a knob of butter.
Finish cooking in the oven at 190° for 25 minutes (indicative time varies from oven to oven).
Wait a few minutes to churn out the timbales, if too hot could not detach easily from the molds.
Timbale of rice with zucchini and provola
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