Rice Torta Recipe 55

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.

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.

Steps:

• for the crust:.
• Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
• Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
• Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
• for the filling:.
• In a large sauté pan, cook the bacon until crisp.
• Remove bacon and drain on paper towels.
• Crumble bacon into small pieces and set aside.
• Pour off all but 2 tablespoons of the drippings and return pan to heat.
• Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
• Remove zucchini mixture from pan and allow to cool.
• Preheat oven to 350ºF.
• Beat eggs in a large bowl.
• Add buttermilk, and remaining ingredients.
• Mix well and pour mixture into the pastry shell.
• Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
• Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
• Cut into wedges and serve warm or cold.
• serve with hot sauce-optional.

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.