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Rice and peas with Tosone and Parmesan cheese; a easy Italian recipe by Chef Massimo Spigaroli, owner of Antica Corte Pallavicina relais in Parma
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Blend the fresh peas along with their green parts (leaves and pods) until you obtain a purée.
Flatten the tosone cheese by placing a thick slice between two sheets of waxed paper and rolling it with a rolling pin, like you would with a pie crust.
Add the pea purée to the cooked rice and then mix it all together with butter and Parmigiano.
Cut the flattened tosone into thin slices and place them at the bottom of the plate, so the cheese will melt when mixed with the rice and vegetables.
To the rice and pea mixture, add all the garden vegetables that you’ve sautéed in the pan until they’re a bit crunchy and golden.