Preparation

place in a frying pan the square cut into slices as for Milanese and then in strips. Add the tomato extract or tomato puree, the green pepper, the lemon juice, the white wine, the oil and 1 tablespoon of the stock. cook over low heat for 25 minutes, stirring from time to time. aside, cook the rice in water or broth and drain it. Add the grated or chopped green apple, the foie pate, the grated cheese and the eggs. distribute in a roasting pan or baking dish and cook until golden brown. Serve cut into portions along with the hot stew.

Ingredients

  • • 1/2 kg of square
  • • 1 tablespoon tomato extract or tomato puree
  • • 1/2 green chili pepper cut into strips
  • • juice of 1/2 lemon
  • • 1/2 glass of white wine
  • • 2 tablespoons of oil
  • • 1 bouillon cube
  • • 300 g rice
  • • 1 green apple
  • • 1 can of foie paté
  • • 2 tablespoons of grated cheese
  • • 2 eggs