Thinly slice the shallot and put it in a large pan with 4 tablespoons of extra-virgin olive oil. Turn on a medium flame and sauté for a few minutes.
Add the peas and cook for five minutes, stirring often, then add the thoroughly drained corn. Add salt and pepper to taste and sauté for a few more minutes. Turn off the heat and keep warm.
Cook the rice in plenty of salted water. In the meantime, wash and dry about 20 mint leaves. Drain the rice and pour it into the pan with the seasoning. Add the mint, turn up the heat to high and sauté for a couple of minutes.
Turn off the heat, add the strong Provolone Valpadana PDO cut into small pieces and serve.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
