The Italian ‘riso al salto’ (Italian baked rice) was originally created to make use of the leftover rice, but throughout the years it has become a much loved, Italian classic dish. Flavoured by truffles and accompanied by champignons mushrooms, this simple dish combines wonderful flavours and texture to create delicious results.
Rice, water, carrots, white onions, CELERY, potatoes, red tomatoes, cooking salt, freeze-dried bay leaves, cheese: MILK, salt, rennet, lysozome, sunflower oil, blond onions, pasteurized CREAM BUTTER, water, thickener; corn starch, salt, extra virgin oil olive, dried white truffle – tuber magnatum pico 0.2%, flavourings, white pepper.
Mushrooms (agaricus bisporus), olive oil, cooking salt, sucrose.
Net weight Rice pie: 110 GRAMS
Net weight Champignons Mushrooms: 80 GRAMS
Total net Weight: 190 GRAMS
Opening instructions: You may find our jars are a bit difficult to open? THAT IS A GOOD SIGN! As you know our product don’t contain any preservative or additive. To guarantee the maximum protection of the true freshness of our products, our jars are put under vacuum, therefore strongly sealed. If you cannot open easily, this is just a further positive sign of this freshness preservation.
Heating instructions: Open the two packages and mix the Garganelli with the sauce in the big jar, then heat in the microwave for 3 minutes at 750w; or heat in a pan for 5 minutes. Enjoy!
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