Montalegre crispy with creamy Mondego rice
by Ligia Santos Club masterCOOK
Ingredients (4 People)
1 Alheira de Montalegre
1 Blood of Montalegre
1 Granny Smith Mace
Juice of 1 lemon
C. olive oil soup
2 garlic cloves
300g Caroline Rice from the Mondego
1 dl White mature wine
Hot vegetable stock
Fresh Basil Life in a Bag
30g Goat butter
30g Goat cheese
Flower of salt
Rocket Microgreens Life in a bag - Buy
Remove the skin from the sausages.
In a bowl, mix the alheira with the blood.
Cut the apple into cubes and drizzle with the lemon juice.
Mix with the sausages.
Cut the filo mass into squares and overlap two by two.
Fill with sausage and mace. Close in backpack shape with kitchen wire or with a strip of garlic (green part).
Bake in preheated oven at 200 ° C for about 10-15 minutes (until crispy).
Heat a pot and beat the oil. When it's hot, add the garlic cloves. When it is very hot, add the rolled mushrooms and sauté. Remove and season with salt flower and black pepper.
In the same pan, add a little more olive oil and the chopped onion. Once it is browned, add the rice and wrap well in the oil.
Add the wine and let it evaporate. Begin adding the stock gradually, stirring constantly with a spoon. Season with salt and pepper. Proceed in this way until the rice is al dente. Add the sautéed mushrooms.
Remove from the heat and add the basil leaves, butter and grated cheese. Wrap it well.
For pudding, put a spoonful of rice and a crunchy top. Finish with arugula shoots.