Sbirraglia Rice

Preparation:

Preparation: Clean the chicken, removing the innards and feathery residues, cook it for 15 minutes in a saucepan full of boiling salted water together with the beef pulp, a carrot and a stalk of celery; then drain the meat, let it cool a little and keep the broth aside. Finely chop the bacon with the crescent together with the onion; then bone the chicken and cut its meat into pieces. Place the chopped onion and bacon in a saucepan with half the butter and let it brown for 4-5 minutes over moderate heat, add the chopped beef and chicken and let them flavor in the sautéed pan for 10 minutes; sprinkle with the necessary salt and a generous grind of pepper, pour over the wine and raise the heat to completely consume it. Then put the tomato sauce in the saucepan, cook for a few more seconds, add the rice and a ladleful of boiling stock and continue cooking for about 20 minutes, gradually adding a liter of stock as a whole. Before serving, complete the preparation by incorporating the rest of the butter and the grated Parmesan into the rice. --- ADVICE. A crumbly puff pastry wrapper is enough to transform this rustic dish into an effective dish: line a baking tray with a puff pastry disc, fill it with the rice rather al dente, cover everything with another puff pastry disc and put in the oven (220 degrees ) for 20 minutes.