Partecipano allo Show Cooking le classi 5A e 3A Servizi per l'Enogastromia
dell'Istituto Professionale di Stato "Giuseppe RAVIZZA" di Novara
Speaker: Matteo Formaggio
Cuochi in sala: Andrea Alfonso e Roberto Scozzari
Cuochi nel backstage: Alessandro Bruno e Edoardo Garlasché
dell'Istituto Professionale di Stato "Giuseppe RAVIZZA" di Novara
Speaker: Matteo Formaggio
Cuochi in sala: Andrea Alfonso e Roberto Scozzari
Cuochi nel backstage: Alessandro Bruno e Edoardo Garlasché
RICE PORRIDGE WITH BERRIES COMPOTE, TOASTED ALMONDS AND FRESH MINT
INTRODUCTION
Porridge is a dish made by boiling grains in water or milk. This dish is usually eaten by Anglo-Saxon people for breakfast during the weekends. It is usually made with oat but we have decided to use a typical ingredient from this area: RICE. Porridge may come in a lot of varieties because it can be served with nuts, honey, berries, seeds and almost every fruit, always respecting seasonality and local products. INGREDIENTS Rice Berries Sugar Salt Vanilla-flovoured sugar Vanilla pod Lemon juice Wine Apple juice Starch Mint leaves Almonds |
METHOD
For the compote
Serve the porridge with the compote and garnish with almonds and a mint leaf. |