BOCCONCINI DI TORTA DI RISO AROMATICO
- ricetta vegana
FINGER FOODS
OF AROMATIC RICE CAKE - vegan recipe
400 gr ( 13 oz) rice Arborio
150 gr ( 5 oz) chickpeas flour
60 gr ( 2 oz) extra virgin olive oil
2 garlic cloves
1 sprig fresh rosemary
3 leaves of sage
1 sprig of fresh thyme
2 springs of fresh marjoram
1 hot chili pepper
1 tea spoon of fennel seeds
1 bay leaf
3-4 sprigs of parsley
1 orange, organic
Salt
Water: 1,2 lt ( 5 - cups) + 300
ml ( 1 + cup)
The day before: put the chickpeas flour in a bowl; pour the 300 ml ( 1 +
cup) of water gradually, whisking. Let it rest over night. The next day, mix it
again before using.
Put all the fresh aromatic herbs, garlic, hot chili in a mixer.
Wash and dry the orange. Grate the zest. Squeeze the juice.
Put the rice, the herbs, the grated zest and the juice of the orange,
the 1,2 lt ( - 5 cups) of water, salt in a large pan and cook for about 15
minutes, stirring occasionally.
Take if off the heat. Wait one minute, then mix in the olive oil.
Add the chick peas mixture.
Line a flat baking pan with baking paper. Pour in the mixture.
Bake in a pre-heated oven at 180° c ( 350 F) for about 40 minutes.
Take it off the oven. Let it cool down.
Cut the rice cake with a round mould. Place each disk in a paper mould.
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