1.5 cups Tenuta San Carlo Carnaroli Rice
7 tablespoons Butter
3 ounces Tuscan Pecorino DOP
1 Egg White
⅓ cup Breadcrumbs
For the béchamel:
4 tablespoons Butter
⅓ cup Flour
2 cups Milk
2 cups Béchamel
1.5 cups Green Beans
1.5 ounces Tuscan Pecorino DOP
2 tablespoons Butter
1 bunch Chives
Bring a pot of salted water to boil. Add the green beans to the pot and cook for 3 minutes. Remove the beans from the water using a slotted spoon and let them cool.
In the same pot of hot water, cook the rice for 12 minutes. Then, drain the water from the pot and add the butter to the rice.
Beat the egg white until stiff and add it to the rice, along with the Pecorino. Season with pepper and salt.
Preheat the oven to 350°F and coat an oven-safe dish with butter and breadcrumbs. Scoop the rice mixture into the dish. Bake for about 20 minutes, then take the casserole out of the oven and let it cool.
To make the homemade béchamel: Melt the butter in a saucepan. Using a whisk, slowly mix in the flour and then the milk. Bring the sauce to a boil, continuing to whisk. Allow to simmer for 5 minutes, or until the milk has thickened to the desired consistency. Remove from the heat. Add salt and nutmeg.
Melt a knob of butter in a non-stick pan and sauté the beans for 5 minutes. Season with pepper and salt.
Finely chop the chives and mix them into the béchamel. Pour the sauce over the casserole and then top with the green beans. Sprinkle with additional grated pecorino and pepper to taste.
Before serving, cover the casserole with aluminum and warm it in the oven at 325 °F for 5-10 minutes.
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