Ingredients
– 350 gr rice
– 4 peppers
– 1 bow None (fresh cheese of Cascina Ollera)
– 2 anchovy fillets in oil
– ½ onion
– Vegetable broth
– Salt and pepper to taste
– 1 tablespoon of butter

Preparation
– Clean and chop the onion (set aside 1 pepper clean it and cut into julienne)
– Cook the remaining peppers washed, in the oven at 190 degrees for 20 minutes
– Let them cool to be able to remove the outer skin, removing the seeds remained within
– Whip in a mixer with the anchovy fillets, salt and pepper to your liking
– Pour 2 spoons of olive oil in a frying pan
– Fry the onio
– Add the rice and toast
– Stir in the cream of peppers and cover with the broth
– Cook for about 5 minutes, then add the pepper into thin strips and let it continue cooking for another 15 minutes
– Once cooked stir the rice with the butter and the staple of None, cut into pieces
– Add a dash of pepper to complete the dish.

cascinaolleraFarmahouse Cascina Ollera

Torino – Piemonte