Ingredients
- Spelt rice.
- Spelt rice flour.
- Cooking cream.
- Gebrat d’Obaga cheese.
- Lightly braised truffle.
- Reggiano-Parmesan cheese.
Preparation
Cook the spelt rice for two minutes, then leave to cool and drain off. Add the cream and the Gebrat d’Obaga cheese and stir for a few minutes as it cools and the three ingredients homogenise. Correct with salt and pepper, if required. Present the rice in a dish, using a mandolin to place various layers of engraved truffle on top and also to add the Parmesan crunch (to make it crunchy: grate the Parmesan and put it in the oven at 200º on top of a piece of kitchen paper so that it melts and you can give it the shape that you like).
Maridatge
This dish is combined with a Macabeu wine from estates selected from the D.O. Costers del Segre.
La Cosa Nostra
La Segarra
www.pastaslacosanostra.com