Entradas populares

Friday, July 28, 2017

PODRIDA WITH A UNIGUE AUSTIAN RECIPE FOR RICE AND BLUE CHEESE

Cabrales Blue Cheese
Photo by: Lord-Williams
Gal, Leon podre, Ar. pūdaj, Per. būdhaj  Eng. rotten. In Galicia and the Maragato region it is used in reference to aged cheese especially. The words in Arabic refer to rotten barley. See olla berciana. [ES: Lord. “Angus”. Sep 27, 11; “cabrales.” Jun 7, 12. and Christmas. Dec 10, 11 etc;  and Perry. “Introductory.” 2001:21]

CONCHA’S CREAM OF RICE RECIPE WITH BLUE CHEESE FROM ASTURIAS

Ingredients 

1 tbsp chopped dates
½ c sweet white wine
1 onion
½ c olive oil 
1 c rice 
salt to taste 
½ tsp white pepper
1 tsp nutmeg 
1 ½ c cream 
½ c whole milk 
¾ c blue cheese 

Garnish:
¼ c walnuts 
1 tbsp blue cheese
 tbsp chopped parsley

Preparation 

Chop walnuts and set aside.

Soak raisins in wine and set aside.

Finely chop onion and set aside. Heat oil and lightly fry onion. Add rice and brown.

Add cream and milk. Season with salt and pepper and flavor with nutmeg. Cook over low heat, stirring constantly to prevent sticking as it forms a paste.

After 15 minutes of cooking add blue cheese, raisins and wine.

Continue cooking for 5 minutes until rice is sof. Cover and let sit 20 minutes.

Pour rice into a serving dish and garnish with walnuts and sprinkle with cheese and chopped parsley.

No comments:

Post a Comment