The creations of great chefs
MINESTRA DI RISO E POMO D’ORO (SOUP WITH RICE AND TOMATO)
- Difficulty medium
- Preparation 20 minutes
- Tipology first course
- Portions 4
- 200 g of rice
- 300 ml of tomato water
- 300 ml of water
- Cultivar Ascolana Extra Virgin Olive Oil
- Some mugwort leaves
- 23 kt Edible Gold Chef powder
Pour the rice into a little boiling water. Halfway through cooking add the red tomato water which – thanks to its acid base – will keep the rice nice and crispy. Adjust salt and add Extra Virgin Olive oil.
Plate and decorate the entire surface with a dusting of Gold Chef gold and add one or more mugwort leaves.