Receitas

Rice Morcela Rolls with special rice and caramelised onion

Para os rolinhos:
INGREDIENTS:

– filo pastry
– 1 RICE MORCELA
– 1green apple, diced
– pine nuts
– 30g butter
– salt and pepper
– olive oil

PREPARATION:

Remove the skin from the RICE MORCELA. Heat the olive oil and sauté the diced green apple together with the pine nuts. Add the RICE MORCELA and remove from the heat. Season with salt and pepper. Lay out the sheets of filo pastry and cut into rectangles. Fill with the RICE MORCELA and brush each roll with a little melted butter. Bake for 10 minutes. Serve the rolls accompanied by the special rice and caramelised onion.

 

SPECIAL RICE:
INGREDIENTS:

– 200gr pork
– 1 MEAT CHOURIZO
– 2 chicken legs
– 200gr cooked pork blood
– 300gr long-grain rice
– 50ml olive oil
– 1 bay leaf
– salt, pepper, cumin
– 1 onion
– 2 cloves garlic

Cook the pork with the MEAT CHOURIZO in lightly salted water. When they are almost cooked, add the chicken. When it is all tender, drain the meat and set aside the cooking water. Slice the meats when cool. Fry the onion and garlic in the olive oil. Add the MEAT CHOURIZO and the sliced meat. Slowly add the reserved cooking water, season with salt, pepper and cumin. When it comes to the boil, add the crumbled cooked blood. Bring to the boil again and add the rice. Simmer for 10 minutes and remove from the heat.

 

Caramelised onion:
INGREDIENTS:
– 30gr butter
– 3 medium onions, finely sliced
– 500ml red wine
– 150gr sugar
– 1 cinnamon stick

PREPARATION:

Heat the onion, butter, sugar and cinnamon. Add the wine and reduce to a thick syrup.