Amo la Toscana.
In primis mio marito, senese doc che mi ha introdotta all'amore per questi paesaggi e questi incredibili sapori. E questi dolcetti sono una delle cose più semplici e buone che abbia mai provato. Solitamente si trovano nei bar, si mangiano a colazione e sono inimitabili.
La ricetta originale purtroppo non l'ho trovata: ho navigato between versions housewives, professional, who takes the rum, some raisins, some boiled rice separately and who cooks it in milk.
I finally made a mixture of recipes and, following some of my old post on Wired New York mythical sister, Marble, have reached a good result.
try it!
Ingredients For the pastry:
- 500 grams of flour
- 300 gr soft butter
-
200 grams of sugar - 4 egg yolks
- a teaspoon of vanilla extract
Blend together and form a ball, which will be left in the fridge for about an hour. Then cover with the pastry molds by muffins and prepare the filling.
Ingredients for filling:
- 300 grams of rice (not parboiled)
- 450 grams of whole milk
- 2 egg yolks and 1 whole egg
- 120 g sugar
- a nut butter
- Nutella
taste Cook the rice in milk until fully absorbed the liquid (discard the grain should not stay but not too al dente). Remove from heat and add sugar, then one egg at a time, and then the whole egg. Mix well with butter and spread on shortbread tins of pre-prepared, having put on the bottom of a nice spoonful of Nutella.
Bake at 180 ° C for about 40 minutes, until golden on the surface.
Dust with icing sugar before serving. Delicious
day, fabulous the next day.
Bon appetit!
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