MINI SICILIAN ROMANE WITH PISTACHIO PESTO AND MORTADELLA
Procedure
- 100 g raw rice (or approximately 200 g cooked rice)
- 1 roll puff pastry
- Scamorza
- Mortadella
- Grated cheese
- 3 tablespoons pistachio pesto
- Oil
- Black pepper
- Egg
- Seed oil
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
- 1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, let's start with the...
1. If you have some leftover rice, you can use that and season with pistachio pesto and grated cheese. Otherwise, start by cooking the rice.
2. We cook it like a classic white risotto, once cooked we let it cool and transfer it to a bowl.
3. Season with pistachio pesto and grated cheese. Mix everything together and let it rest in the refrigerator for 1 hour.
4. After an hour, take a roll of puff pastry, divide it into 4 parts and start filling.
5. Place the mortadella at the base, followed by the pistachio rice and diced scamorza cheese. Close the puff pastry and seal it well to prevent it from opening during cooking.
6. Before baking, brush with egg and a few drops of seed oil. If desired, you can sprinkle a few seeds on top after brushing with egg.
7. Bake at 170 degrees for about 15 minutes. Adjust the baking time based on the browning of the surface.
8. As soon as they are nicely golden, they are ready. Et voilà, bon appetit
