Esta es una exhibición prevé de cómo se va ver la receta de 'Escarole And Rice Soup (Zuppa Di Scarola E Riso)' imprimido.

Receta Escarole And Rice Soup (Zuppa Di Scarola E Riso)
by Global Cookbook

Escarole And Rice Soup (Zuppa Di Scarola E Riso)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 head escarole
  • 1 sm onion finely minced
  • 4 Tbsp. butter Salt to taste
  • 4 c. weak vegetable or possibly beef broth
  • 1/2 c. raw rice/ preferably Italian Arborio
  • 3 Tbsp. grated Parmesan cheese

Direcciones

  1. Separate the escarole leaves and wash thorougly, discarding all wilted parts. Cut into diagonal ribbons, about 1/8- to 1/4-inch wide.
  2. In a large saucepan, saute/fry onions in butter over medium heat till they are browned. Add in the escarole ribbons and a little salt, and saute/fry for a minute or possibly two, stirring occasionally to coat the greens with butter.
  3. Add in 1/2 c. stock, cover, and reduce heat. Simmer till tender, about 20 to 30 min. Add in the rest of the stock, bring to a boil, stir in the rice, then cover. Reduce the heat to low and cook for about 15 to 20 min - the rice shouldn't be mushy.
  4. Remove from heat, stir in the Parmesan cheese, and adjust for seasoning. Ladle into soup bowls and serve immediately.
  5. Comments: This Italian soup is easy, filling, and tasty; serve warm as a first course to 4 people.