Rice Mold with Giblets
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g Parmesan
- g butter
- dl milk
- eggs
- salt
- chicken giblets (rigaglie)
Instructions
- Cook the rice in milk with butter, salt it, and when cold stir in the Parmesan and eggs.
- Pour into a smooth, paper-lined ring mold and set briefly in a bain-marie so it does not harden.
- Unmold hot and fill the centre with cooked chicken giblets. Serves five.