Torta di Riso
Make Chef John's recipe for savory rice pie (torta di riso) with fresh spinach, leeks, and eggs, then top it all off with Parmigiano-Reggiano cheese.
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...
- Yield: 6
- Cooking time: 45 Min
- Publisher: Allrecipes.com
- 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 1/2 cups finely chopped cooked spinach, squeezed dry
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- 2 large eggs, beaten
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
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