by patrizio_eccechina
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Ingredients
Preparation
Boil the eggs in boiling water for 9 minutes. Quickly cool them in ice water, peel them, and slice them.
Finely slice the scallions and sauté them in a skillet with extra virgin olive oil until softened. Add the cooked and cooled rice, season lightly with salt, and toast over high heat for a few minutes.
Press the rice down firmly in the pan with a spatula and continue cooking until a golden, crispy crust forms. Gently flip it over and brown the other side as well.
Transfer the rice to a serving plate, arrange the hard-boiled egg slices on top, and finish with the tomato powder before serving.
Oil and flavor: perfect pairings for your recipes
To round out this dish, an organic Marche PGI EVO oil—made from a blend of native Marche cultivars—is ideal. Its medium fruitiness and balanced aromatic profile complement the toasted rice, the creaminess of the egg, and the freshness of the spring onion, without overpowering the other flavors.
