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Spring Rice With Peas And Tosone

Spring Rice With Peas And Tosone

Rice and peas with Tosone and Parmesan cheese; a easy Italian recipe by Chef Massimo Spigaroli, owner of Antica Corte Pallavicina relais in Parma

30 March, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

1 HR 10 MIN


Rice Vinegar
240 g
300 g, with leaves and pods
Tosone Cheese
200 g (ten days aged Parmesan cheese)
20 g
Parmesan cheese
50 g
To taste


  • 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.


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