Thursday, June 9, 2011

A bit more on Lombardy Rice

Greetings and welcome to some notes on the recipe. I would love to post the recipe but can't lay my hands on my book. For some reason it has run away from me and now I must hunt it. So I shall jsut share a few notes.

The basics of the recipe are as follows: Goose, Capon, Sausage, Rice, Provolone cheese, Cinnamon, Sugar, Butter.

You boil the goose, Pull it out and set aside,then using that stock you boil the capon, again putting it aside with the goose,then using that you boil the sausage, again setting it aside,then using that (after carefully straining out any small bones or bits) you boil the rice and then drain off excess liquid.

While your rice is boiling Strip your goose and capons, then chop up your meats into just smaller than bite sized pieces. Also shred your cheese

Mix the cinnamon and sugar together in a proportion that is to your taste.

Lay a layer of rice down and top with chopped meat, sprinkle the cinnamon and sugar mixture over it and top with shredded provolone cheese. Top with another layer of rice. Here I recomend you pour a light drizzle of melted butter in. Then top with more meat and repeat the procedure til you have a final layer of rice on top. Top with cinnamon sugar and if you have leftover cheese you can add that too. Remember to pour the butter on before the cheese though.

Bake in an oven meant for a pie for approximately 30 min.

My own redaction has come from experimentation and is not perfect.
1 goose
2 chickens
2.25lbs sausage
3 lbs provolone cheese
2.25 lbs butter
4.5 lbs rice
about 1.5 cups sugar

This is enough for roughly 40 people! The pans I used were HUGE! At least 24" by 12" by 4".

As i fiddle with the recipe i will continue to make notes.

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