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The School - Territory
In their free time, the students will enjoy visits to the surrounding areas.
Life in Alba, famous all over the world for its wines and white truffles, archeological and architectural treasures, is animated all year round by historical events, traditional festivals and shopping for products “made in Italy”.
The warm, welcoming nature of the territory and a mild climate make guests feel at home immediately: a land that is extremely generous in sharing its very best artisan products.
The AlbaBarolo School works to ensure its students enjoy the full, cultural experience of the region both in and out of class.
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Rice Frascarelli
Ingredients
Server 4
- Rice 4 ounces
- Wheat bran, well sifted 9 ounces
- Tomatoes, ripe, diced small 2 each
- Parmigiano, grated 4 ounces
- Duck meat (two legs) 9 ounces
- White Wine 1 cup
- Olive Oil, extra-virgin 3 ½ ounces
- Stock ½ liter
- Onion, minced ½ each
- Carrot, minced 1 each
- Celery. minced 1 stalk
- Bay Leaf 1 each
- Salt and Pepper To taste
Preparation
1. In a saucepan with the olive oil, sweat the onion, celery, bay leaf, and carrot. Add the duck legs and the white wine and cook over low heat (add the stock if necessary).
2. When the duck is cooked to temperature, remove from pan and cut the legs into small pieces.
3. Return the duck to the saucepan and add the tomatoes. Remove the bay leaf and keep warm.
4. In a large pot, cook the rice in 2 liters of water. When the rice is half cooked, slowly add the wheat bran in small batches, mixing continuously until the rice forms clumps.
5. Continue cooking the “clumps” of rice for about 10 minutes, at which point the rice will be cooked and should have a creamy consistency.
6. To serve, spoon the rice onto the plates and cover with abundant sauce. Sprinkle with grated parmigiano and serve.
Variation: Can be served with fish, in which case do not serve with parmigiano; substitute white wine.
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