Arvind Poswal In India

Serves 4

PREPARATION


green peppers 4 oz. 20 grams of butter
. Ribe rice
100 gr. 100 beads of mozzarella cheese 2 eggs

gr. 75 cream cheese (Philadelphia)
a deciliter cream
gr. 200 of provolone
a spicy shallot
dl. 4 of vegetable stock (including nut)
white pepper salt


FIX IT
Boil the eggs in boiling water for 9 minutes, then drain them, cool them under cold water and shell.
Boil the peppers whole until they are soft, then cut the cups and empty inside
removing seeds and ribs. Meanwhile, saute in butter and finely chopped shallots just begin to brown add the rice
: do it simmer, then cook it al dente gradually pouring the hot broth, stirring often.
When ready, add the thinly sliced \u200b\u200bprovolone, cream cheese, cream and salt and pepper.
Cover and let stir for 3 minutes, then add the mozzarella and distributed in the rice peppers.
crumble over the yolk of eggs, peppers recompose leaning over the top and serve immediately.