4%
milk fat
low sodium
© Chef Giovanni Apollo, Apollo Globe Traiteur — 6389 Saint-Laurent Boulevard, Montreal (Quebec) H2S 3C3
Spinach tian, basmati rice, Allégro ricotta,
Parmesan and balsamic vinegar
+ 15 ml (1 tbsp) of olive oil
+ 1 small onion, finely chopped
+ 60 ml (1/4 cup) of basmati rice
+ 1 L (4 cup) of fresh spinach,
stalks removed
+ 360 ml (1 1/2 cups) of vegetable stock
+ 60 ml (1/4 cup) of Allégro 4%
low sodium ricotta
+ 60 ml (1/4 cup) of grated
Parmesan cheese
+ 30 ml (2 tbsp) of balsamic vinegar
Add the olive oil and onion to a saucepan.
Brown for 1 minute over medium heat.
Add the rice and spinach and continue
cooking for 2 minutes over medium heat.
Add the stock and cook until it has completely
evaporated. Check the doneness of the rice:
it should be perfectly cooked (if needed,
add liquid). In the same saucepan, add the
Allégro ricotta and the Parmesan. Stir
vigorously and pour the preparation into
individual ramekins. Press down the
preparation using another ramekin and let
stand for 20 minutes. Serve warm, drizzled
with a few drops of balsamic vinegar.
Nutri-note: Spinach ranks as one of the
vegetables that are most beneficial to your
health. It is a source of magnesium, iron,
vitamin A, folic acid, and many other
vitamins, minerals, and antioxidants. One
portion of this tian fulfils one third of the
recommended daily intake of vitamin A.
www.myallegro.ca
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of portions: 4
Nutrition Facts
per 1 portion
Amount
% Daily value
Calories 150
Fat 6 g 9%
Sodium 140 mg
6%
Carbohydrate 17 g
6%
Fibre 1 g
4%
Protein 6 g