Endive and Rice


Endive and Rice

Ingredients for 4 people

  • 1 Endive Frisee
  • 1 Carrot
  • 1 Stick of Celery
  • 1 Medium Potato
  • ½ Onion
  • 1 Clove of Garlic
  • 4 Spoon of Olive Oil
  • 5 Spoon of tomato Passata
  • Cold Water to cover the veggies (see below)
  • 150 gr of Arborio Rice
  • Salt to taste
  • Fresh grounded Black pepper to taste
  • Parmigiano Reggiano

Method

Wash all the vegetables in cold water, take all the leaf from the endive and remove the hard circular bit from the button. Cut the endive, the onion, the celery, the carrot, and potato in small pieces. Into a tall pan pour the olive oil, the garlic, the onion, the celery, the carrot, and the potato and let cook and stir often in a medium heat until the onion became clear.

Once the onion is clear add the endive, the salt and the fresh grounded black pepper and let cook for 5 minutes while keep stirring. After the 5 minutes add the tomato passata and let cook for further 5 minutes, keep stirring. Now pour the cold water until all the vegetable are slightly cover, turn the heat to low and let cook for 30 minutes until the potato are soft and the water is boiling. Add more water if necessary, to avoid the soup to became too dry. Once the soup is ready and it is still boiling pour the rice and cook for 10/15 minutes. Serve the soup with a generous handful of Parmigiano.

Buon Appetito!

Recipe from The Clumsy Chef

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