Dedicated to our cow - hence the name "La Me Aca" - it is a poor dish of the peasant tradition conceived in a gastronomic way.
Carnaroli cooked in Bruna Alpina Original milk in this period from pasture, obviously milked by hand, rice creamed and slightly over toasted so that it remains crunchy.
Carnaroli cooked in Bruna Alpina Original milk in this period from pasture, obviously milked by hand, rice creamed and slightly over toasted so that it remains crunchy.
We collect the Alpine Romice - a spontaneous and purifying herb that grows here, in the "Val di Ciarei" - and we make a sauce by first processing the stem in salt and vinegar and then transforming it into a sauce with an acidity reminiscent of rhubarb.
To close the dish, a base of Bruna Alpina Originale so as not to waste anything.
The "Rice and milk" dish was born as a dessert, so let's finish it with some chocolate flakes.
The "Rice and milk" dish was born as a dessert, so let's finish it with some chocolate flakes.
