Some of them are necessary for the functioning of the site, but you can decide about others.
This time, in addition to Italian rice, the filling has been upgraded with chopped Buck, onions, capers, zucchini, parsley and rosemary. Toasted and sliced Buck really enhances the simplicity and neutrality of the rice base, giving the pepper filling a distinctive and smoky note.
Italian milled rice
250g chopped Buck
250 g chopped onions
Fry the onion, buck and courgette. Cook the rice over a moderate heat, mix the ingredients together for the filling.
Cut the stems off the peppers. Stuff the peppers, cover them with the stem and bake them in the tomato paste in a closed clay dish for about 20 min, then open the lid and bake for another 15 min.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
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