Torta di Riso Integrale
My intentions with this torta di riso was to make a quiche, but with most things these days, when I par-cooked my pastry dough, I neglected to put a piece of parchment paper between the dough and the chickpeas, making a mess and ending up in the trash can. The brain is just not there right now and I love that I have a round belly of an excuse for it! Finally.
I also blame the round belly for my lack of effort in the kitchen, I hope it doesn’t last for the entire duration of my pregnancy, where are those cravings? Won’t that give me some inspiration?
Torta di Riso Integrale
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 or 4 medium zucchini, thinly sliced
- 3-4 ounces pancetta
- 1 cup swiss cheese
- 1 cup brown rice
- 5 large eggs
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
Preheat the oven to 350°F.
Wash and thinly slice zucchini into round medallions. Heat oil in a wide saucepan over medium-high heat and add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame. You need to make sure to turn the zucchini frequently so that it doesn’t burn. Drain on paper towels and set aside.
In a separate pan, cook the pancetta until it is crispy. Drain on paper towels and set aside.
Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent. Lower the heat, and stir in the rice. Add 2 cups water, bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 20 minutes, or until most of the liquid is absorbed, but the rice is still al dente. It is ok if there is still some liquid left in the rice, it will absorb and finish cooking the rice in the oven.
Mix the rice with the zucchini, pancetta, swiss cheese and eggs. Transfer to a baking dish, a round 10″ baking dish looks a lot nicer, but a square dish will work as well. Press the rice into the dish and smooth the surface. Bake for about 30 minute or until the top is golden.
Serve warm from the oven or cold.
One Year Ago: Spaghetti con Fagiolini Paesani, Panzanella Pugliese & Insalata Fredda di Seppioline
Two Years Ago: Cranberry Bean Salad with Celery, Basil and Mint
Three Years Ago: Orecchiette with Cauliflower and Anchovies
Four Years Ago: Farfalle with Zucchini Flowers and Saffron & Chicken and Spinach Enchiladas,
Italicious 