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An excellent recipe for the Soup rise and thistles to be prepared in winter to warm us up a bit
I must say a preparation a little unusual that of the Soup rise and thistles but really amusing.
INGREDIENTS FOR 4 PEOPLE OF THE SOUP RISE AND THISTLES:
- 300 g. of carnaroli rice
- 1 lt. of meat broth
- Salt to taste.
- pepper as needed.
- 3 yolks
- 1 tablespoon of grated cheese
- 700 g. of thistles
- 1 onion
- 1 clove of garlic
- 3-4 tablespoons of breadcrumbs
- 30 g. of butter
- extra virgin olive oil to taste
- water + lemon juice
First prepare a bowl with water where you have added the juice of a lemon and in which you will put the thistles once cleaned to avoid blackening.
Now start with cleaning the thistles, starting by removing the base, detaching the ribs and removing the leaves and the jagged part of the thistles with a knife.
Now with the knife starting from one end of the coast of the thistle, eliminate the filaments and do the same thing on the opposite side, then immerse the clean thistles in the mixture of water and lemon.
Prepare a pan with water with a tablespoon of salt and bring to a boil.
Take the thistles, squeeze them well and boil them in water for about 30 minutes, then drain them well and cut them into small pieces of a couple of centimeters.
In a saucepan melt the butter over low heat and brown the onion and garlic finely chopped for a few minutes.
Now you can add the thistles making them flavor for 2-3 minutes with salt and pepper.
Then pour the rice and stir for a few minutes without ever stopping mixing, add the broth and bring to a boil.
Continue cooking respecting the times foreseen for the type of rice chosen, if necessary add a little hot water, in the meantime prepare a cream made with egg yolks and Parmesan in a separate bowl.
In a small pan, toast the breadcrumbs in the meantime with a little oil until golden brown.
When the rice is cooked, remove the pan from the heat and add the egg cream, mix well for a minute.
Finish by plating and dusting the surface with the toasted breadcrumbs before.