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Rice pilaf with vegetables and prawns cooked in arbanelle

Ingredients for 4 arbanelle:

  • 200 g Carnaroli rice
  • 1 zucchini
  • 1 bell pepper
  • ½ eggplant
  • 1 onion
  • ½ liter of vegetable stock
  • 4 shrimp
  • salt
  • extra virgin olive oil
  • cognac
  • curry

 

Preparazione:

 

Wash the vegetables, sprouted zucchini, raised the filaments with peppers, eggplant and zebra riducetele all into very small cubes, peeled onion, cut into cubes, brown it in a pan with a drizzle of extra virgin olive oil, add the vegetables and when they are slightly passe, add a pinch of curry rice, salt, stir, remove from heat and divide into 4 arbanelle to which you add the broth. At this point, having the care to remove the seal the bake at 180 degrees for 15 minutes. Meanwhile clean the shrimp, pour away the shell and the filament on the back, fading spadellateli with a dash of cognac and add them in arbanelle removed from the oven. Arbanelle served directly on the table, taking care to their heat.

 

This post is also available in: French, Italian, Spanish


Recipes easy and quick to cook. In cucina con Manu.
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