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Recipe by Emporion
Cheese pappa is a delicious Tuscan dish made with cheese, broth, rice semolina and olive oil. Traditionally, it is prepared by cooking the cheese in the broth and adding the rice semolina to obtain a creamy consistency. This dish is perfect for cold days, and it is very simple to make.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Prepare a vegetable broth
Step 2 of 3: Add 2 tablespoons of rice semolina to 200-250 g of broth and cook for 5-8 minutes, stirring continuously to avoid lumps
Step 3 of 3: Remove from the heat and add a low-fat cheese, a teaspoon of extra-virgin olive oil and, to taste, a tablespoon of grated Parmigiano
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In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Milk and dairy products, and Molluscs
In gray: not detectedDetected
| Average values | Per serving41 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 732 kJ175 kcal | 1,786 kJ427 kcal |
| Fat | 8.52 g | 20.79 g |
| of which saturated fatty acids | 2.91 g | 7.09 g |
| Carbohydrates | 18.45 g | 45.01 g |
| of which sugars | 0.46 g | 1.11 g |
| Fibre | 0.87 g | 2.11 g |
| Protein | 6.72 g | 16.39 g |
| Salt | 0.19 g | 0.47 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
