• Spelt rice. 
  • Spelt rice flour.
  • Cooking cream.
  • Gebrat d’Obaga cheese.
  • Lightly braised truffle.
  • Reggiano-Parmesan cheese.


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).


This dish is combined with a Macabeu wine from estates selected from the D.O. Costers del Segre.

La Cosa Nostra
La Segarra


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