Carrier (simple to make)
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- Arborio rice | 2 cup
- Shredded and desalted dried meat | 2 cup
- Pepperoni sausage (sliced) | 150 g
- Diced Bacon | 150 g
- White onion | 1 unit(s)
- Garlic Clove | 3 unit(s)
- Bay leaf | 1 unit(s)
- Salt and pepper (freshly ground) | to taste
- Chives and parsley | to taste
- Boiling water | 4 cup
- Desalting the jerky:
Cut the meat into medium cubes and put it in a pressure cooker with water. Cook for 15 minutes (after pressure is set).
Throw that water away and put another one in its place. Take it back to pressure for 10 minutes.
Taste the meat and if it is still salty repeat the process one more time.
If it's at the correct point of salt, shred and reserve.
- In a pan, over medium heat, place the oil, bacon and pepperoni sausage and let it fry.
Add the chopped onion and garlic slices and sauté for about 2 minutes.
After this time, add the rice and the bay leaf and sauté for about 2 minutes. (Remember to always stir so it doesn't burn underneath).
Add the jerky, 4 cups of boiling water and taste for salt. If necessary add a few pinches. Add freshly ground pepper as well.
Mix well and let it cook with the pan semi covered (leave an open space for the water to evaporate). This cooking will take around 15 minutes.
Turn off the heat and keep the pan fully covered for about 10 minutes for the rice to finish cooking.
Add plenty of chives and chopped parsley and serve.
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