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For the Rice Arancini:

  • 500g Acquarello Rice
  • 150g Butter
  • 40g Onion
  • 80g Parmesan
  • 1L Vegetable Broth

For the Pappa al Pomodoro:

  • 600/700g Vegetable Broth
  • 500g Tomato Pulp
  • 200g Stale Tuscan Bread
  • 100g Extra Virgin Olive Oil
  • 50g Onion
  • 7/8 Basil Leaves
  • Maldon Salt


For the Rice Arancini:

  1. Brase the onion with 60 gr of butter.
  2. Add rice to toast.
  3. Gradually moisten the rice with broth until ready.
  4. Mix in butter and parmesan.
  5. Mold mixture into 1.5 cm balls of rice.
  6. Bread with rice germ and fry

For the Pappa al Pomodoro:

  1. Finally cut the onion, adding to a pan with 50 g of olive oil and cook.
  2. Add the tomato pulp, hot broth and bring it to a boil.
  3. Add salt to taste and cook for 40 minutes.
  4. After 40 minutes, mix the bread in until soft and creamy.
  5. Garnish with chopped basil and olive oil.

To Finish:

  1. Serve the Pappa al Pomodoro base on a plate, topped with your rice arancini and finely chopped basil.

Mise en place: Bowl, fork & knife

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