Rice au gratin, an old family recipe that children love

   It was wonderful to spend some time with my Swedish friend Katarina and her beautiful family last week-end. We arranged to meet for going to the food store together and choose some ingredient for preparing an old recipe my grandmother used to make at Christmastime, when the whole family was finally together at home.

   Children agreed with us for the choice, indeed they welcomed the idea of rice au gratin with a cheerful ‘wow!’ and, on the other hand, they had the task to prepare a special dessert for all of us.

   At home, Katarina and I started to peel carrots, chopping them with celery, onion and garlic and, once everything was done, all ingredients went in a big sauce pan, on a stove. We poured some extra-virgin olive oil and the vegetables started frying lightly. Then, it was the turn for the veal minced meat and a sprinkle of thyme and, after the lumps of meat were all melt with a wooden spoon, we added the tomato sauce, some salt and kept on steering, being careful the sauce did not stick on the surface of the sauce pan. Besides, some water was added in order the sauce be not too much thick.

   In the meanwhile, the rice was prepared in an other big pan (boiling salt water) and when it was done and the rice was strained, few roses of butter and grated parmigiano reggiano were added for ‘mantecare’ it. Then, off from the stove, the tomato sauce was poured in the pan, where the rice was, and Katarina kept on working on it with great energy until it was all homogeneous.

   At last, we made layers of  rice in a casserole (greased with few drops of extra virgin olive oil), alternating them with layers of mozzarella and placed it in the oven at a temperature between 200° – 250° C for about 20 minutes in order to have a golden surface on the rice. In this case, we didn’t add breadcrumbs nor eggs, since the rice was well ‘mantecato’, having a similar ‘gratin’ effect as well in the end and, what is more, it is a gluten free recipe.

   All the family liked this delicious and simple dish very much and, in the end, we did enjoyed the presentation of a fantastic dessert our little pâtissiers made with meringues, vanilla ice cream, whipped cream and chocolate for decorations (worth a couple of spoons  for taste and some more).

   Wishing everybody a good week!

 

 

 

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