Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Preheat the water bath to 65°C
Step 2
Cook the eggs (still in their shells) in the water bath for 1 hour. Set aside until needed
Step 3
Cook the rice in water for 40 minutes until it is overcooked, blitz in a blender (without draining) and pass the mixture through a fine sieve. Reserve
Step 4
Grill the tomatoes skin-side down until they are slightly burnt. Peel and discard the skins
Step 5
Sauté the shallot in a frying pan with some extra virgin olive oil, then add the grilled tomatoes and cook for 5–6 minutes. Blend and pass through a fine sieve
Step 6
Remove the eggs from the shells and drain any excess water
Step 7
Place the mozzarella in the microwave for 1 minute until soft and pliable, then stretch to make a circle. Gently place an egg in the middle of each circle and pull the mozzarella around it to make a ball
Step 8
To serve, place a ladle of the rice purée on the plate with the mozzarella ball on top, drizzle around some tomato sauce, top with breadbrumbs and serve
Your folders
greatitalianchefs.com
105
Your folders
greatitalianchefs.com
105
Your folders
greatitalianchefs.com
45
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
120
Your folders
greatitalianchefs.com
120
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
290
Your folders
greatitalianchefs.com
20
Your folders
greatitalianchefs.com
15
Your folders
greatitalianchefs.com
40
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
30
Your folders
greatitalianchefs.com
60
Your folders
greatitalianchefs.com
120
Your folders
greatitalianchefs.com
30