TORTA DI RISO
I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.
Provided by Chef John
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
- Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
- Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g
RICE CAKE (TORTA DI RISO)
Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.
Provided by Bayhill
Categories Dessert
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Butter a 10-inch spring form pan.
- Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
- Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
- Stir in rice and reduce heat.
- Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
- Remove from heat and let cool.
- Beat eggs until foamy in a large bowl.
- Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
- Mix thoroughly.
- Pour rice mixture into buttered pan and level top with a spatula.
- Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
- Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.
Nutrition Facts : Calories 573.2, Fat 17.2, SaturatedFat 6, Cholesterol 201.9, Sodium 169.1, Carbohydrate 82.7, Fiber 2.1, Sugar 51, Protein 15.8
SPINACH-RICE TORTA SQUARES
Make and share this Spinach-Rice Torta Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
- Tilt dish to coat with the crumbs, and tap out the excess.
- Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
- Heat oil in a large nonstick skillet over medium heat; add in the onions.
- Stir/saute 6 minutes or until the onions are tender.
- Add in the garlic; stir until it gives off its aroma, about 1 minute.
- Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
- In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
- Spread mixture in the baking dish; sprinkle remaining parmesan on top.
- Bake until the torta feels firm when pressed in the center, about 45 minutes.
- Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
- Arrange on a serving platter; serve at room temperature.
Nutrition Facts : Calories 270.7, Fat 14.8, SaturatedFat 6.3, Cholesterol 232.4, Sodium 665.8, Carbohydrate 17.4, Fiber 3.7, Sugar 2.3, Protein 18.4
TORTA DI RISO
"Torta di Riso is one of Italy's favourite cold picnic food recipes and a big part of Easter Italian food customs". This recipe was originaly posted by Cath Andrews on: http://www.explore-italian-culture.com/cold-picnic-food-recipes.html. Thank you Cath for sharing this great recipe.
Provided by Annacia
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to gas mark 6, 200ºC, 400ºF.
- Defrost the spinach and squeeze as much liquid out of it as possible.
- Boil the rice in salted water until 'al dente'.
- Fry the onion in the olive oil until soft and golden.
- Break the eggs into a cup and beat lightly.
- Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
- Add the spinach, onion and butter, followed by the eggs.
- Mix everything together thoroughly.
- Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
- Bake for about 25 minutes, until firm and golden brown.
Nutrition Facts : Calories 349.6, Fat 14.2, SaturatedFat 6.1, Cholesterol 142.4, Sodium 778.8, Carbohydrate 44.2, Fiber 2.9, Sugar 1.5, Protein 10.8
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