W03 - Kids friendly: parent-to-kid - 20-25 min - veggie other cheese - grains - use EID: hazelnuts
with pecorino, basil cream and hazelnuts
Bulgotto is a fun twist on risotto, made with bulgur instead of rice. This hearty whole grain has a nutty flavour and slightly chewy texture - plus extra fiber and nutrients!
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
75 gram
Bulgur
(Bevat: Tarwe, Gluten Kan bevatten: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
125 gram
Champignons
75 gram
Sperziebonen
20 gram
Geraspte pecorino DOP
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
7.5 ml
Basilicumcrème
10 gram
Geroosterde hazelnoten
(Bevat: Hazelnoten, Noten)
¼ stuk(s)
Citroen
25 gram
Fresco spalmabile - roomkaas
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ el
[Plantaardige] roomboter
250 ml
Zoutarme groentebouillon
½ el
Olijfolie
naar smaak
Peper en zout
Benodigdheden
Instructies
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Quarter the mushrooms.
- Discard the tips of the green beans and then cut into thirds.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion and mushrooms for 3 - 4 minutes.
- Add the bulgur and toast the grains for 1 minute, then pour in the stock.
- Cook gently for 10 - 12 minutes, covered, stirring regularly.
- Stir in the green beans and cook for 6 - 8 minutes, until the bulgur is soft but still al dente.
- Add extra water and cook longer if you'd prefer it to be less al dente.
- When the bulgotto is done, stir in a knob of butter, the cream cheese, the Italian seasoning and half of the pecorino. Season to taste with salt and pepper.
- Roughly chop the hazelnuts. Cut the lemon into wedges.
- Serve the bulgotto on deep plates and drizzle with the basil crème.
- Garnish with the hazelnuts and the rest of the pecorino. Serve the lemon wedges alongside.
