Calabrian-style rice

Calabrian-style rice is a simple dish, but very rich in flavour. To prepare it, we add to the rice sausage cut into pieces, caciocavallo silano cheese, boiled eggs and grated parmesan cheese. To make it even tastier, we could prepare some fried meatballs and add them to the other ingredients.

Let's take a step-by-step look at how to prepare a tasty Calabrian-style rice.

Calabrian-style rice. Ingredients for 4 people

  • 320g of Calabrian rice from the Sibari plain
  • 150g of grated Parmesan cheese
  • 300g of tomato puree
  • 2 eggs
  • 100g of Caciocavallo silano PDO
  • 150g of seasoned sausage
  • Extra virgin olive oil to taste
  • White onion to taste
  • Basil to taste
  • Salt and pepper to taste

How to make Calabrian-style rice

Peel the onion, slice it and brown it in a pan with 2-3 spoons of extra virgin olive oil. Add the tomato puree, a few basil leaves, salt and pepper to taste and cook with the lid on. In the meantime, bring the water for cooking the rice to the boil and boil the eggs in a saucepan.

In a bowl, dice the seasoned sausage and the caciocavallo cheese. Peel and slice the eggs. Cook the rice until al dente and add it to the tomato puree. Add the sausage, caciocavallo cheese and eggs to the rice and mix well.

Take a fairly large oven dish, place a few spoonfuls of tomato puree on the bottom, then pour in the stuffed rice. Level the surface of the rice and finish with a few spoonfuls of tomato puree. Cover the dish with silver paper and bake in a preheated oven at 200 °C for 15-20 minutes.

Remove the rice from the oven and leave it to rest for a few minutes before serving.