Up to the market and back home with some beautiful cime di rapa.
The bitter taste of cime di rapa matches perfectly with the sweet side of chestnuts and with the softness of a typical cheese by very particular taste and flavour: pannerone.
1kg cime di rapa
300g rice Gallo Carnaroli Gran riserva
– Clean cime di rapa removing first leaves and hard branches. Take the tops off.
– Brown the chopped onion with a little oil and add them.
– Drop the rice, toast it and add the vegetable broth gradually.
– When cooked, turn the heat off and cream it with a piece of pannerone, a pat of butter and a little parmigiano. Add chestnuts, formerly boiled.