Spring Rice With Peas And Tosone

Name: Spring Rice With Peas And Tosone
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: Rice Vinegar; Peas; Tosone Cheese; Butter; Parmesan cheese; Vegetables

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

BYMassimo Spigaroli,

Producer

30 March, 2012

serves for

total time

1 HR 10 MIN

ingredients

Rice Vinegar

240 g

Peas

300 g, with leaves and pods

Tosone Cheese

200 g (ten days aged Parmesan cheese)

Butter

20 g

Parmesan cheese

50 g

Vegetables

To taste

Preparation

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.