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CREAM TART WITH RICE X
the pastry: 250 gr flour
00125 gr gr sugar velo75 burro1 uovobuccia grated limonesale
x the filling: 100 gr
grain rice milk intero80 piccolo800 gr gr gr zucchero30 burrovanillina or half pod vanigliabuccia grated limonesale
x half the custard: 4
tuorli50 gr flour 00 500 ml milk caldo160 zucchero25 gr gr butter
tuttu Prepare the pastry by mixing the ingredients and let stand in refrigerator for at least 30 minuti.In a short pot to dissolve the sugar, then the butter, add spices and rice, leaving lightly toast. Add the milk gradually and cook the rice. Allow to cool and add if desired, 1 tablespoon of lemon or custard maraschino.Preparare in the meantime working on the egg yolks with sugar, then add the flour and milk. Put in the fire and cook very gently turning the mixture with a wooden spoon. Once you reach a creamy consistency, remove from heat and mix together with cream minipimer.Amalgamare the 25 grams of butter. Combine the rice mixture to half of the pastry cream pasticcera.Stendere on a tart mold as possible after opening slightly imburrato.Versare cream on the shell and cover with remaining rice crema.Cuocere 170 degrees for about 40 minutes. Eventually moving quickly under broiler to brown the crema.Lasciare cool several hours before serve.

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pudding lentils, millet and pumpkin

and here's a really easy recipe, ideal for lunch the next day or to bring a slice on a trip! The 'mix it is, just out of the oven, soak a little ... so that becomes a real pie you have to wait and let rest 1 alema Oretta! Otherwise you can eat very well as a puree, which is passing it without putting it in the oven ..


time: 40 minutes

ingredients (for 1 board):

- peeled red lentils, 2 cups
-mile, one and a half glasses
- pumpkin, a slice thick enough, ca 3 fingers
- flour (I used the whole wheat)
- olive 'oil
- sesame seeds
- water, 7-8 glasses (millet is very swollen)

preparation:
millet and rinse the lentils and place them in a pot with 'water and cut the pumpkin into cubes.
Bake for about 20 minutes, until it forms a sort of "pure" and go on until it is creamy. Sprinkle a baking pan with some oil and some flour with the sieve. Now pour the batter, "pareggiatelo" on the surface and sprinkle with a handful of sesame seeds. Bake at 180 ° C x 15 min until it forms a golden crust on the surface. Let stand for at least 1 hour.

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cream cake of rice and stew of clams with zucchini, their flowers and red mullet fillets


stew of clams with zucchini, FLOWERS, AND MULLET FILLETS Sautee

Ingredients:

6 red mullet fillets, 2 zucchini, 1 tomato confit, shallots, oil, hot peppers, shelled clams with their liquid, 3 zucchini flowers, 3 leaves of basil, salt and pepper.

Preparation:

in a frying pan, sauté shallots and garlic with oil and chilli, add the diced zucchini and cut into julienne the basil, sprinkle with white wine and add the clams to evaporation finished with their water, and in the last minutes of cooking add confit tomatoes, salt and pumpkin flowers. Meanwhile in a very hot nonstick padalla brown to red mullet fillets from the skin previously floured. In a bowl put the sauce on which to place the red mullet fillets.