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Primi / FIRST DISHES

Parmesan rice pie with champignons and truffles

Tortino di riso alla parmigiana con champignons e tartufo

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.

£ 12.90 / serving

FRESH
154
KCAL

Ingredients

Rice pie

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.

Champignons Mushrooms

Mushrooms (agaricus bisporus), olive oil, cooking salt, sucrose.

Nutrition facts

Nutrition fact: average values for 100g (Parmesan rice pie)
KJ/Kcal: 499/119
Fat: 4.03
Of which saturated: 2.56
Carbohydrates: 17.08
Of which sugars: 0.55
Protein: 3.64
Salt: 0.66
Nutrition fact: average values for 100g (Champignons mushrooms)
KJ/Kcal: 122/29
Fat: 0.33
Of which saturated: 0.05
Carbohydrates: 3.55
Of which sugars: 0.96
Protein: 2.99
Salt: 0.36
Allergens: MILK, CELERY
Keep refrigerated between 0° – 4°C. Consume within 1 day after opening.
Calories per serving: 154 kCal

Net weight Rice pie: 110 GRAMS

Net weight Champignons Mushrooms: 80 GRAMS

Total net Weight: 190 GRAMS

Cooking instructions

Open the box, pierce the film and heat up the rice and mushrooms in microwave for 3 minutes at 750w; or remove from the tray, place in an oven-resistant plate and heat up at 120 degrees C in a pre-heated fan assisted oven for 10 minutes. In alternative heat up in bain marie for 10 minutes. Place the mushrooms on top of the rice and add your ‘last touch’ before serving.

Our pairing’s recommendation?

The truffle flavour is never enough for you? We agree and for this reason we recommend savouring this dish with few drops of Filippo Berio’s truffle flavoured ExtraVirgin Olive oil. An obvious matching but a great one!

CAUTION: steam may be release when removing the film lid.

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