Amaretto rice pudding

Nothing new under the sun! How many recipes have been written on how to prepare a  rice pudding??

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Yesterday morning I was starving. On Sunday night I had completely forgotten to eat (I was busy dancing, I guess. I had a very long bank holiday weekend full of parties). In the morning I felt I definitely needed some carbs but my fridge was quite empty.

I woke up thinking: what can I eat? in Italy we always have sweet breakfast, so I am used to eating a sweet meal in the morning, even though I have spent the last seven years of my life in England. I needed a kind of filling dessert. I always have rice in my house (especially rice used for risotto) and have quite a few sweet spices and ingredients. Then I opened my cupboard and I found it: a bottle of Amaretto was calling me! The magic ingredient I needed for a different rice pudding.

For who doesn’t know, Amaretto is a sweet almond flavour liqueur (the most famous one is the Disaronno). It is slightly alcoholic but perfect if you just sip one shot. So, why not to include a shot of Amaretto in my rice pudding? 🙂

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Polenta bruschetta

Eating gluten free means discovering and re-discovering new tastes and recipes. As a Southern Italian, polenta isn’t part of my food culture and I have never known how to cook it, despite being a specialty of the North of Italy. In my place, we used to call Northern Italians “polentoni” (which means that they eat polenta all the time) and they use to call us “terroni” (which means peasant, as most of Southern Italians used to farm). The two words are quite offensive though, as there has always been a kind of stupid rivalry between North and South of Italy so, please, don’t call an Italian “polentone” or “terrone” because you might offend them!

Well, I am finally happy to re-discover polenta, and use it in my gluten free diet 🙂

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