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“Senese” (Siena Style) Green Rice with Spinach

  • 300 grams of semi-fine rice
  • 300 grams of well washed spinach leaves
  • 3 garlic cloves
  • 1 small bunch each of parsley and tarragon
  • 100 grams of butter
  • 2 meat stock cubes
  • 1 nutmeg
  • salt and pepper
Prepare one litre of strong stock with the stock cubes, keep it ready at boiling point. Put the garlic, parsley and tarragon in the blender with half the butter and half the stock, blend mixing all ingredients well. Grate half the nutmeg, add the spinach and blend together until you have a runny puree. In a pan put the remaining butter and one ladle of stock when this is liquid add 2 or 3 spoons of spinach puree and the rice, stirring often. Cook very slowly for 20 minutes making sure to add all the remaining spinach puree and the stock in order to give it its full flavour and consistency.
The characteristic “senese” (Siena Style) is given here on account of the presence of tarragon a strong tasting aromatic herb which is traditionally very popular.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati


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