Rice a la Ristori

Ingredients

• a quarter of a pound of good Italian rice
• two ounces of bacon
• a medium-sized, chopped-up, raw cabbage
• a pinch of salt
• half a pinch of pepper
• a teaspoonful of chopped parsley
• half a pint of white broth

Method

1. 1

   Wash well and drain the rice; shred the bacon into small pieces, and place them in a saucepan with the chopped cabbage, letting them steam for thirty minutes.

2. 2

   Add salt, pepper, and parsley; put in the rice, and moisten with white broth.

3. 3

   Cook for a quarter of an hour longer, and serve with grated Parmesan cheese sprinkled over it.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 249. The excerpt below is the record exactly as published.

Rice a la Ristori.— Wash well and drain a quarter of a pound of good Italian rice; shred two ounces of bacon into small pieces, and place them in a saucepan with a medium-sized, chopped-up, raw cabbage, letting them steam for thirty minutes. Add a pinch of salt, half a pinch of pepper, and a teaspoonful of chopped parsley ; put in the rice, and moisten with half a pint of white broth

Cook this with the app: pantry check, scaling, and the assistant.