Torta Di Riso
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Recipe Summary 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.Ingredients | Riso Comcolor Gd7330 Ink2 tablespoons olive oil, divided2 tablespoons finely grated Parmigiano-Reggiano cheese, divided3 cups chopped leeks3 cloves garlic, minced2 cups cooked rice1 ½ cups finely chopped cooked spinach, squeezed dry¾ cup finely grated Parmigiano-Reggiano cheese2 large eggs, beaten1 teaspoon salt, or more to taste½ teaspoon freshly ground black pepper1 pinch cayenne pepper1 pinch ground nutmegDirectionsPreheat 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.Info | Riso Comcolor Gd7330 Inkprep: 15 mins cook: 45 mins total: 1 hr Servings: 6 Yield: 1 torta
TAG : Torta Di RisoMain Dish Recipes,
