RICE TERRINE WITH POTATOES AND OCTOPUS
Maurizio Ferrari
Menù Ingredients
80g Courgettes
to taste Salt and pepper
50g Fresh red tomatoes
to taste Fresh parsley
80g Pecorino Romano cheese, grated
Serves 4
Prepare the fish stock. In a bowl combine the Carnaroli rice, the pepper, chopped parsley and Pecorino cheese. Slice the courgettes and the potatoes, dice the whole cooked octopus. Prepare the terrines, alternating all the ingredients in layers and finishing with the seasoned rice. Add the fish stock and bake in the over for 20/25 minutes at 160°C.
