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SBRISOLONA OF VIALONE NANO RICE

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Sbrisolona of Vialone Nano rice


Recipe from chef Vitangelo Galluzzi of Elite Service, paired with Grappa Mezzanella.

Ingredients:

  • 150gms rice flour
  • 50gms rice flour for polenta
  • 40gms almond flour
  • 1 vanilla stick
  • 100gms sugar
  • 100gms butter + 10gms to butter the tart dish
  • 1 egg yolk
  • 1 pinch salt
  • 20gms whole almonds

Preparation:

Pre-heat the oven to 170° C.
Grease an 18cm diameter tart dish with butter.
Make a slit into the vanilla stick lengthways to scrape out the seeds.
Mix the different flours, sugar, egg yolk, salt and vanilla seeds together.
Add the slightly softened butter and work the mixture into a paste quickly with your fingers, being careful not to overwork it..
Spread the mixture into the tart dish, without packing it down too much, until it reaches a depth of about 2cms.
Decorate with the almonds as desired and bake for 25/30 minutes until crunchy and golden.


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