Copyright © 2019 MozartCircle. All rights reserved. MozartCircle property.
Mozart lived in Italy for a certain period between 1770 and 1773, producing there 3 important operas, Mitridate Re di Ponto (1770), Ascanio in Alba (1771), Lucio Silla (1772).

During that period, Mozart and his father must have certainly eaten many typical Italian Rice dishes, already very famous there, like the Rice Timballi.

However, we know that young Mozart from time to time loved to eat dishes in German style, when in Italy,... and usually Italian aristocracy chefs prepared also dishes in German style.

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Pheasant & Mozart
Mozart in White... Rice
 The Rice Series No. 7
1. Rice White Cream Bianco Mangiare (1790)		 A series of famous rice recipes which were already very popular, when Mozart & his father Leopold visited Italy for the first time in 1770, and which soon became international dishes!
DIFFICULTY:
Bianco Mangiare of Old Florence means White Eating for Mozart		 1. RICE WHITE CREAM BIANCO MANGIARE (1790)

INGREDIENTS:

Rice (120gr.; Originario type better)
Cow Milk (ca. 1,10l; fresh)
Milk Cream (ca. 0,27l; fresh)
Cinnamon (finely minced; a pinch)
Sugar (ca. 100gr.)
Lemon Rind (grated)
Almonds (finely minced; ca. 90gr.)
Egg White (8; fresh; whipped to firm)
Sugar (topping caramelized at the end)
Water (1 glass; hot)

METHOD:

1. Put the cow milk, the milk cream, the cinnamon, the sugar and the grated lemon rind into a pan. Let it simmer, until you get ca. 0,80l from the initial 1,37l. Then just keep it warm.

2. Wash the rice with fresh water very well (6-7 times ca.). Then put it into a pan with a glass of hot water. Let it simmer.

3. Add the warm milk & cream to the rice very slowly. Keep stirring the rice with a wooden spoon. Add milk slowly until the rice is ready.

4. Then let the rice cool down. When ready, add the finely minced almonds to rice and stir well. Mix the rice and almonds with a food processor until you get a smooth cream.

5. Now add 8 whipped egg whites to the cream of rice and almonds. Do it slowly and carefully.

6. When ready, put the mixture of eggs, rice and almonds in a casserole or in a mould. Put the casserole or mould into a hot oven.

7. When ready, remove the casserole or mould from the oven and pour some sugar on the white cream and caramelize it with a blowtorch.

8. Now you can serve.

 CREMA AL BIANCO MANGIARE
Fate bollire due fogliette di latte, con mezza foglietta di fiore di latte, uno stecco di cannella, zucchero a proporzione, e una scorzetta di limone, che consumi la quarta parte. Fate cuocere leggermente quattr’oncie di riso, ben pulito, e lavato, con un bicchiere d’acqua bollente, indi bagnatelo col latte suddetto poco per volta, fintantoché sia ben cotto, e denso, passatelo alla stamina con espressione, o al setaccio, con tre oncie di nocchie, o mandorle dolci, pelate e peste nel mortajo ben fine; metteteci poscia otto bianchi sbattuti in fiocca, mescolate bene, versate sopra il piatto che dovete servire; fate cuocere al forno, e servite glassato di zucchero fino colla pala rovente senza toccare.