INGREDIENTS PER 6 PEOPLE
Mild Provolone Valpadana, 10,6 oz
butter, 1 oz
stock cube, 1
rice, 5,3 oz
rozen puff pastry, approx. 14,1 oz
Defrost the puff pastry as instructed upon the packet. Meanwhile, melt the butter inside a saucepan, add the thinly sliced leek rounds and gently brown. Put in the rice just before the leeks start to brown. Mix well and leave the rice to crisp for a 3 minutes. Cook the rice by adding a bit stock from time to time. Roll out the pastry until it is about 3mm thick and utilize it to line a round, gently, greased baking tin. When the rice is ready, take of saucepan from the flame, add the eggs one at a time, mixing energetically, and after that add diced Provolone Valpadana and a generous pinch of ground pepper. Turn this mixture into the tin and level the surface by using a spatula. Cook in a preheated oven for about 35 mins.
Thanks to: Provolone Valpadana