Autumn pan

Here is another interesting recipe given to us by our dear friend Antonia Polese, whose recipe for olive drops was published on our website last September.

For the pilaf rice:

400 g carnaroli or basmati rice, 800 g vegetable stock or plain water, 1 onion, extra virgin olive oil, salt and pepper.

Chop the onion, fry in a little oil until soft, and add the rice. When it becomes translucent, add the stock or boiling water, cover with a lid or a sheet of aluminium foil and place in a pre-heated oven (180°C) for 18 minutes.

Remove the rice from the oven, spread it out on a serving dish and dress with a spoonful of olive oil. The resulting rice should be soft and fluffy. It can be served as a first course, a side dish, accompanying meat or fish, or it can be used to make Autumn pan.

Autumn pan:

130 g chicken breast, diced, 100 g pork fillet, diced, 80 g speck, diced, 90 g pumpkin, 2 zucchini (only the outer part), 1 stalk of celery, 1 red, 1 green and 1 yellow pepper, 1 leek, onion, garlic, chopped parsley, extra virgin olive oil, salt and pepper to season.

Fry the leek in a pan with a spoonful of oil, season and set aside. In the same pan, place the zucchini and the crushe.d garlic, then add all the other vegetables, diced. After a few minutes add the meat and sauté for a couple of minutes, until cooked.

Pour two spoonfuls of olive oil into a large frying pan, and combine the meat and vegetables with the pilaf rice. Season with salt and pepper, sprinkle with chopped parsley and serve.