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Creamy rice with capers and
pickled eggplants

Recipe by Carlos Fuster


150 gr of round rice

1/2 Onion Sources of Ebro

450 ml of vegetable broth

8 Pickled aubergines from M de Molina

M de Molina capers

M de Molina caper powder

Red pepper jam from M de Molina

80 gr butter

1 lemon

1 orange

1 lime

80 gr of cured cheese




1º Chop the onion and put it to poach in EVOO with a little salt, also in a saucepan we heat the cardoon.


2º Grate the citrus and reserve it and squeeze the juice from all three and reduce them by 3/4 parts.


3º The butter that we will have pomade, we will add the skin of the citrus fruits and reserve it.


4º Once the onion is poached, add the rice and toast it a little and then add a teaspoon of pepper jam, and then the broth and let it cook without stopping stirring for about 18 min.


5º Grate the cheese and prepare the pickled aubergines that we will cut into slices.


6º Once the cooking is finished, we will add the citrus butter and the cheese and stir until the rice is creamy.


7º We will plate the rice and add a pinch of caper powder and the aubergines and capers.