It is a first of the easy and cheap tradition: how to make a creamy and tasty rice and potatoes

How to make laugh and potatoes

1. Peel the potatoes and cut them into small cubes.

2. Fry the finely sliced ​​shallot with a knob of butter.

3. Add the potatoes and rice, toasting a few minutes.

4. Wet with the broth, one ladle at a time until everyone’s complete absorption.

5. Finish the cooking, add the cheese and leave to stir in 5 minutes.

6. Serve with the bouquet of chopped parsley and a grated pepper.

Rice and potatoes, historical recipe and lots of love

There are those who say that it is of Neapolitan origin, who Calabrian, who Apulian. The combination was born in different areas of Italy as a poor but rich and comforting dish: the simplicity of the ingredients (as often happens, then, when they are of high quality) is the fulcrum of the whole dish.

It is said that it was born in medieval era In Italian countryside, as a farmer dish to feed numerous families. Which, after all, is true: even only the potato ended up to feed, and reduce, the discontent of Europe with its introduction. Easy to grow, it adapts well and resists the little water: in a Harvard study (these) It was discovered as on almost 2500 battles, in five centuries of different countries, he watched himself for the territories. The potato, resistant and always suitable, reduced the need for specifically fertile soils e expensive, By reducing discontent and actually the wars for food.

What matters is rice and potatoes, the final result. Before proceeding, however, there is some note for a matter of simplicity. You can use, with peace of mind, Each variety of rice that it happens to you. Don’t worry. Moreover, given the ingredients, There is no need to put additional salt; Salt if necessary if you have used a mix of generic cheeses, but delicacy is a point in its favor.

A marriage of excellence between two versatile ingredients par excellence.

If you want, for a contrast seal, you can always add some Cruncient beautiful pumpkin chips.