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Muffin of Venere rice, Granny Smith apple and bacon

A tasty main course, perfect for spring

Venere rice is cooked with bacon, Granny Smith Val Venosta apples and white wine, creating a combination of sweet and savory flavors. Chopped hazelnuts give a crunchy note.
40 min.


for 4 persons

360 g Venere rice
120 g Granny Smith Val Venosta apples
40 g low-fat bacon
30 g grated Parmigiano Reggiano
20 g chopped hazelnuts
20 g white wine
10 g extra virgin olive oil
2 g iodized salt

Food ingredients/allergens

Milk and milk products
Nuts: hazelnuts
Contains pork
Print recipe


Cut the bacon and the apples with the skin and brown them in a non-stick pan greased with extra virgin olive oil. Add the rice, salt and deglaze with white wine. Cook by adding water.

When cooked, season with grated Parmesan cheese. Fill the rice into muffin molds and garnish with apple peel and crumbled hazelnuts before serving.


Recipe from Chiara Manzi

Culinary Medicine
Dr. Chiara Manzi is a nutritionist with a degree in Human Nutrition and Dietetics and a specialization in Antiaging Nutrition from Tufts University in Boston. She was an EFSA ambassador in 2022 and 2023, teaching Culinary Medicine at the University of Ferrara and Scientific Communication at Milan’s Bicocca University. She was awarded the Oscar for Health in 2018 as presenter of "Benessere in Cucina" on Rai2. As founder of the Cucina Evolution Academy in 2012, she focuses on a cuisine that allows you to stay in shape and healthy.

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