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Torta di Riso

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Torta di Riso



Ingredients :

  • 2 tablespoons olive oil
  • divided
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • divided
  • 3 cups chopped leeks
  • 3 cloves garlic
  • minced
  • 2 cups cooked rice
  • 1 ½ cups finely chopped cooked spinach
  • squeezed dry
  • ¾ cup finely grated Parmigiano-Reggiano cheese
  • 2 large eggs
  • beaten
  • 1 teaspoon salt
  • or more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • Methods :

  • 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.
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