not only from him elche, its origin also includes other towns such as Orihuela or Pego, but today it is the municipality of Elche that will allow us to see its full magic. this hulled rice A Valencian classic, a dish that will transport you to the Elche countryside or Vega Baja every time its name is mentioned. And even more so if it’s done close to lunch. In this piece you will find yourself authentic recipe.
See video recipe
new lexus NX 450h today it takes us to the entrances and exits of the kitchen. chef Silvia Agullowho ruled the fires with the immense love of five generations. The connection between the two heroes premium car brand and the ilicitana cuisine is understood through the journey through it. dedication, values and tradition.
Agulló still uses costrera to make this dish. What is Costrera? It is a disc-shaped instrument that has been used since its earliest days. hulled riceAs reflected in the “Arros en cassola al forn” recipe by Ruperto de Nola, chief of the King Ferdinand I of Naples. Almost nothing! We’re talking about 1520…
Steps to follow to make a good crusty rice
Today, not many people use costrera anymore. This element has been lost over the years and most crusty rice dishes are baked in the oven. This did not happen at Silvia’s restaurant l’Estanquet. The costrera her grandmother used, still today covered with firewood and on the rice in the final touch provided for the spreading egg to work on the grains.
We’re getting to this exact point, we’re going straight to: What are the steps to follow to make this dish?Which components are used? chef agulló us prescriptions She grew up with him in Elche. These are the previous steps that ended in its conquest. thousands and thousands of diners.
Ingredients and recipe for crusty rice
Before we start detailing, important that we know what the ingredients are and what precautions to use them pay maximum attention to details.
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Middle chopped rabbit.
- Olive oil.
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two branches chopped parsley.
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ten grams Salt.
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two grams Colorant.
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eighty grams fried tomatoes.
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five grams ground thyme
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one and a half liters This.
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four hundred grams round rice.
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four red sausages.
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A piece butifarron in pieces.
When we have everything ready, start cooking. We fry the rabbit and the sausage, grate the lemon, chop the parsley. and we reserve everything. In a clay pot, add water, rabbit, salt, dye, parsley, tomato. and a spoonful of oil that we use to fry the rabbit. IT we boil everything for ten minutes and reserve some broth.
The last detail of the crusty rice
Here your rhythm can stop, cause the next step is to heat the costrera with a good fire. It is unlikely that you will choose this option due to the lack of tools, but you can certainly do it the way you want. using an oven. What you need to do to continue beat the eggs along with salt, pepper, parsley and lemon zest.
When the meat is boiling, add the rice and cook for about ten minutes on medium/low heat so it doesn’t stick and stays whole. We add the sausage, remove the fire we used and We leave a few small embers around. The final touch is here: add the egg on top and cover the rice With Costrera, an element that undoubtedly gives the dish an original touch, as in what it brings Precision, dedication and craftsmanship to Lexus models, These are all essential elements when it comes to providing custom craftsmanship to each of the brand’s cars.
in about ten minutes Slowly lowering Costrera’s fever and he’ll come watching the egg don’t burn endpoint. When the egg is golden, the best moment has come: we will remove the plate from the flames, serve it to the table. and enjoy the taste.
Source: Informacion
