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Rice and zucchini soup is a perfect first course to bring to the table when we want to enjoy something that comforts us, perhaps after a cold day or a busy day at work. A real pampering for our palate which, thanks to its softness, its warmth, its rich but delicate flavor, puts it back on track.
Making the rice and zucchini soup recipe is absolutely not difficult.
What you need to pay attention to is the choice of rice: not all types of rice are suitable for such cooking, in fact each variety is specific for a different cooking method.
As I told you, this recipe with zucchini is feasible by everyone, even by those who are not very practical in the kitchen.
Choose fresh zucchini, perhaps small in this way the final taste will be even more delicate.
Not having strong flavors, it's also a great way to get children to eat vegetables. Maybe if they don't like to find zucchini pieces, you can blend them all so that the final result is even more creamy.
Creamy, velvety, rustic and tasty, I am sure that with its simplicity it will be loved by even the most demanding palates.
Mark the ingredients and then follow the step by step, it will be as good as mine!
► Ingredients to prepare the rice and zucchini soup:
Original rice 150 g
Zucchini 600 g
Onions 120 g
Basil 1 sprig
Butter 50 g
Parmesan cheese 80 g
EVO oil 3 tbsp
Salt to taste
Black pepper to taste
The recipe on the site: www.casapappagallo.it/ricette...
In Casa Pappagallo there is always something boiling in the pot! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product.
Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and hints taken from our everyday life.
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