Recipe - Italian Rice Puddings

1 Red pepper
3 ounce Pine kernels
1 pound Fresh spinach
1 md Onion
1 Garlic clove
8 ounce Mushrooms
1 Handful flat leafed parsley
3 Fresh plum tomatoes
1 teaspoon Olive oil
1 pn Freshly grated nutmeg
Pepper
8 ounce Puff pastry
4 ounce Dolcelatte or gorgonzola
cheese; (optional)
Beaten egg; to glaze
Sesame seeds; to garnish

Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the
pepper in the oven for 20 minutes until the skin blisters, turning
occasionally. Peel off the skin and chop the flesh into 1/2inch pieces,
discarding the core and seeds. Toast the pine kernels in the oven for 5
minutes until golden. Wash the spinach and remove the stems. put in a large
saucepan with only the water still clinging to the leaves after washing.
Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as
possible.

Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the
parsley. Put the tomatoes in a bowl, cover with boiling water for about 30
seconds then plunge into cold water. Using a sharp knife, peel off the
skins then chop the flesh.

Mix all ingredients together and serve.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.