Ingredienti
Agnello1 kilogram
Riso Egiziano0.5 kilogram
Succo di pomodoro1 cup
Aglio Schiacciato2 clove
Aceto1 tablespoon
Burro2 tablespoon
Olio3 tablespoon- Salt and spices0
- Bread cut into cubes and toasted in the oven1 loaf
Cipolla1- Tomato, chopped1
Passi
- 1
To boil the meat, in a pot over heat, add half water, then add the onion and tomato. Let it boil, then add the meat and let it cook for an hour or until fully tender.
60 minUtensili necessari:
Pentola - 2
In another pot over heat, add two tablespoons of oil and butter, then add the washed rice and salt, stir a little, add about 4 cups of meat broth and let it cook.
30 minUtensili necessari:Pentola - 3
To make the sauce, in a pot over heat, sauté the crushed garlic in a tablespoon of oil, then add the tomato juice and let it simmer. Add vinegar, salt, and spices, then let it cook for 2 minutes, turn off the heat and set aside.
2 minUtensili necessari:Pentola - 4
In a serving dish, distribute the toasted bread, then pour half a cup of meat broth over it. Place the rice on top of the bread, then drizzle the sauce over the rice followed by the meat. Serve the Fatta hot.
5 min
Fatti nutrizionali
Agnelloper 100gRiso Egizianoper 100gSucco di pomodoroper 100gAglio Schiacciatoper 100gAcetoper 100gBurroper 100gOlioper 100gCipollaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.