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https://www.raiplay.it/programmi/esem... - The philosopher of risotto Sergio Barzetti teaches us how to make rice cakes with parmesan today. Ingredients: 480 g Carnaroli rice, 2 l vegetable broth, half a yellow onion, 200 ml tomato sauce, 3 g sugar, basil leaves, bay leaf, half a glass of dry white wine, 2 oval black aubergines, 1 fresh scamorza, 50 g grated cheese, 30 g rice flour, frying oil, 100 g yellow and red cherry tomatoes, extra virgin olive oil, salt