Project Description

PILAF RICE WITH PRAWNS AND ARANCIO OIL

Ingredients for 4:
450 gr (1 lb) carnaroli rice,
500 gr (1 lb 1 oz) prawns,
1 onion, 1 tsp curry powder,
1 tsp of powdered ginger,
200 gr (7 oz) cherry tomato sauce,
Arancio oil, 25 gr (1 oz) butter,
parsley.

Method:
Chop the onion and put it in a pan with two tbs of stock and leave to cook for about 10 minutes. Add the curry powder and ginger and lastly the tomato sauce. Cook for a further 10 minutes and once it is ready add a little Arancio oil and the chopped parsley. Pan fry the prawns separately then add them to the sauce. In a separate pan melt the butter and add the rice, leave to toast for a few minutes then pour stock in and cover, leaving to cook without stirring. Once the rice has absorbed all the liquid and is ready separate the grains with a fork, place on a serving dish and pour the sauce over.

Ricetta di Rosalba Cucé http://lesempliciricettedinonnapapera.blogspot.it

For this dish:

ARANCIO OIL
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