Bomba di Riso

Bomba di Riso is a traditional primo found in Lunigiana, but its origins are in nearby Emilia Romagna. It is said to come from the province of Piacenza, probably from the town of Bobbioand is thought to date back to the 17th century. The traditional recipe uses pigeon, but other fillings can be used. This recipe uses sausage and mushrooms.  I have also enjoyed a Bomba di Riso with rabbit meat.

This recipe for Bomba di Riso is from the book, Piatti Chiari, by Tiziana Falorni, the owner of Alla Piazza di Sopra in Filleto, and is the twelfth in our series of recipes.  If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy

My thanks to talented chef, Laura Razzoli, Tiziana’s daughter, for guiding me through the recipe and providing the photos.

bomb di riso lunigiana

Bomba di Riso

Ingredients

500g risotto rice
60g butter
one onion
a stick of celery
a medium-sized carrot
a handful of chopped parsley
the juice of half a lemon
3 tablespoons parmesan cheese
a glass of red wine
1-2 kg of tomatoes peeled & chopped or 2 litres of passata/chopped tomatoes in tomato juice
5 eggs
breadcrumbs to coat the mould
pepper, salt
a large sausage
a handful of mushrooms
 
Ingredients bomba di riso lunigiana

 Preparation

  1. Cook the rice until al dente
  2. Finely chop the carrot, celery, onion and parsley and cook until soft and golden
  3. Put a spoonful of the mushrooms on one side and chop the rest into small pieces. Dried mushrooms must first be reconstituted in hot water
  4. Brown the sausage and add it and the chopped mushrooms to the pan
  5. Add the red wine and simmer until it has evaporated
  6. Add the tomatoes or passata, season with salt and pepper, and simmer
  7. In the meantime, mix together the lemon juice, parmesan and eggs and stir into the cooked rice
  8. When the sugo and the sausage are cooked, remove the sausage from the sauce
  9. Add the sauce to the rice and mix well
  10. Gently cook the remaining mushrooms in a pan
  11. Butter a 20cm diameter mould then coat it with the breadcrumbs, keeping some of the breadcrumbs aside for the top of the dish
  12. Firmly line the mould with three-quarters of the rice mixture, leaving a hollow in the middle for the sausage and mushrooms
  13. Place the whole sausage and remaining cooked mushrooms in the hollow
  14. Cover with the remaining rice mixture and sprinkle the top with the remaining bread crumbs and a few small knobs of butter
  15. Bake in the oven at 180 degrees centigrade for 45 minutes or until golden in colour
  16. Turn out the dish and cut into slices
  17. Additional sausages, mushrooms and sauce can be served alongside the bomba di riso.

Accompany with the red wine, Terre del Posticcio from Il Posticcio.

Ristorante Alla Piazza di Sopra

Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364
Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

Open Tuesday to Sundays for lunch and dinner.

Bomba di Riso appeared on Ciao Lunigiana on 29 October 2014.

 

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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