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Saturday, March 10, 2012

Saturday Beefcake: Getting Stuffed I

Italian Stuffing for Veal Belly (version one)

2 cups cooked Arborio rice
25g sweet butter
1 medium onion, chopped
120g fresh breadcrumbs
1 tablespoon chopped fresh basil
1/4 cup currants
1/2 cup pine nuts
1 cup grated pecorino cheese
1 large apple, peeled, cored and diced
1 egg, beaten

1. Melt the butter in a saucepan, add the onion, cover a cook gently for about 10 minutes, until the onion is soft but not brown.
2. Remove from the heat and add the rice, breadcrumbs, basil, currants, nuts and apple.
3. Add the grated cheese to the stuffing with the egg, mix well (using your hands) and season to taste.

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