LAND RECIPES
Savarin of purple rice, 28-months ham and beef ragoût
A traditional dish interpreted in an original way both in colour and flavour.
Difficulty: Medium
Preparation: 3 hours (including ragoût)
Cooking: 13 min in water / 3 min in oven
Doses: 4 people
Cost: Medium
Savarin, the typical doughnut shape that characterises the dish, can also be made as a single portion, for an even more refined and original dish.
Difficulty: Medium
Preparation: 3 hours (including ragoût)
Cooking: 13 min in water / 3 min in oven
Doses: 4 people
Cost: Medium
Savarin, the typical doughnut shape that characterises the dish, can also be made as a single portion, for an even more refined and original dish.
Ingredients
Viola Intenso Rice 400g
Butter 25g
Parmesan Cheese 18g
White wine 1 glass
For the ragoût:
Mixed beef offcuts 600g
Carrot 1
Green celery 1 stalk
Blond onion 1
White wine 1 glass
Tomato puree 1 tablespoon
Oil, salt and pepper As needed
A tasty dish full of surprises.
- Toast the purple rice with butter, then deglaze with wine, let it evaporate completely and start cooking with just hot water. After about 13 minutes, remove the rice from the heat when it is “al dente”, add the Parmesan cheese and mix gently.
- Take mini Savarin moulds, line them with the slices of cured ham and afterwards with the still-warm purple rice. Close and finish baking in a preheated oven at 160° for 3 minutes.
- Separately, prepare the beef ragoût by starting with a classic sauté with finely chopped onion, celery and carrot in hot oil, add all the beef trimmings, brown well, deglaze with white wine and cook gently over a low heat for about 3 hours. Halfway through cooking, add a tablespoon of tomato puree.
- Take the Savarin out of the oven and cover the doughnut with hot ragoût.
A tasty dish full of surprises.
- Toast the purple rice with butter, then deglaze with wine, let it evaporate completely and start cooking with just hot water. After about 13 minutes, remove the rice from the heat when it is “al dente”, add the Parmesan cheese and mix gently.
- Take mini Savarin moulds, line them with the slices of cured ham and afterwards with the still-warm purple rice. Close and finish baking in a preheated oven at 160° for 3 minutes.
- Separately, prepare the beef ragoût by starting with a classic sauté with finely chopped onion, celery and carrot in hot oil, add all the beef trimmings, brown well, deglaze with white wine and cook gently over a low heat for about 3 hours. Halfway through cooking, add a tablespoon of tomato puree.
- Take the Savarin out of the oven and cover the doughnut with hot ragoût.
