Cartocci with the scent of the sea
Recipe first for 4 people based on Parboiled rice with tomato - cooking method pan oven fried.
Preparation:
Preparation: Boil the peas for about 15 minutes. Peel the carrots and cut them into thin slices. Heat the oil in a pan over moderate heat and fry the minced garlic clove and carrots in it. When they are wilted, add the fish fillets and cook for a few minutes. Turn the fish. Wet with the wine, add salt and let it evaporate. Add the tomato pulp and continue cooking for another 15 minutes. Meanwhile, boil the rice and drain it al dente. Combine all the ingredients and season with chives or chopped parsley. Taste and correct with salt if necessary. Close the seasoned rice in four packets of special paper and put it in the preheated oven at 200 degrees for about 5 minutes. Serve the hot rice directly in the packets.
Ingredients:
Ingredients: 300 G Parboiled Rice - 2 Carrots - 200 G Chopped Tomatoes - 200 G Fish Fillets (Fresh Or Frozen) - 100 G Shelled Peas - 1 Clove Garlic - Chives (or Parsley) - 3 Tablespoons Olive Oil - 1/2 Glass White Wine - Salt
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