Name: Moulded rice ring with ragù (Caffè La Crepa, Isola Dovarese (Cremona))
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 320 g short-grain rice; salt and pepper; 1 carrot; grated Grana Padano aged for at least 36 months; 200 g corned veal or beef tongue; meat from 2 sausages; 150 ml Barbera wine; 100 g ground pork; 100 g ground beef; 2 bay leaves; 2 ladlefuls of beef broth; ½ white onion; 100 g butter; 1 onion; 2 sage leaves; 150 ml dry white wine; 1 garlic clove; 1.5 litres beef broth; 1 celery stalk; 100 g tomato passata

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the ragù

1 carrot
1 celery stalk
1 onion
100

Method

Start by making the ragù. Mince together the carrot, celery and onion and sauté in a shallow saucepan with butter, garlic, bay and sage.

Add the beef, pork and sausagemeat to the pan and brown. Add the wine and allow to evaporate over medium heat. Add the tomato passata and broth. Adjust the salt and pepper and cook for 30 minutes over a low heat.

To make the rice, mince the oni