Friday, March 8, 2013

[MC-AllEthnic-Recipes] Genovese Rice Pie - torta di riso

 

                     
* Exported from MasterCook *
 
                    Genovese Rice Pie - Torta di Riso
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9                     dried porcini mushrooms -- 8 to 10
  1         Tablespoon  extra-virgin olive oil
  1         Tablespoon  unsalted butter
  1              small  onion -- very finely chopped
  1         Tablespoon  finely chopped flat-leaf parsley
  14            ounces  canned peeled tomatoes -- finely chopped (1 can)
  1                cup  rice -- Carnaroli or Vialone rice
                        salt
     2/3           cup  freshly grated Parmesan cheese
  5             sheets  phyllo pastry -- about 11x18-inches
  1                cup  crumbled ricotta cheese
                        To finish: -- a little melted butter to brush the top of the pie
 
Soak the porcini in tepid water for 10 to 15 minutes. Drain, reserving the
liquid. Finely chop the porcini.
 
Put the butter, and chopped onion in a saucepan and place over medium
heat. Cook, stirring occasionally, until the onion is lightly golden. Add
the parsley and tomatoes and cook for 5 to 10 minutes, or until the sauce
has reduced. Stir in the porcini and rice and add just under 2 cups water,
including the porcini soaking water. Season with salt and simmer for about
12 minutes, or until the water is absorbed. Take the rice off the heat,
add the grated Parmesan, and mix well. Cover with a clean towel and let
cool.
 
 
Preheat the oven to 350F. Grease the bottom and sides of a 10-inch round
baking dish with a little olive oil. Try to find a dish with sides about
2-inches high.
 
Lay 2 sheets of phyllo pastry across th bottom of the dish in a cross
pattern so that the pastry goes over the sides of the dish. Spoon the rice
into the pastry, spreading it quite thinly and cover with ricotta. Then
cover with the remaining 3 sheets of phyllo, again crossing them. With a
pair of scissors, cut the edge of the pastry to about 1/2-inch of the
overhang and roll the loose pastry over the edge of the pie to make a
slightly raised edge. Brush the top with the melted butter.
 
Bake in the preheated oven for 35 to 40 minutes, or until the top of the
pie is golden. Serve warm or at room temperature.
 
Serves 4 as a main dish, or 8 as a side
 
You can prepare this Genovese pie in several different ways: in pastry or
without, and with the rice cooked with tomatoes (al pomodoro) or in milk
(bianco). Some friggitore serve both, but more often than not, they serve
one or the other. In the recipe below, which is the tomato version, I use
dried porcini to give the pie a subtle, luxurious touch, a touch that you
will not find on the street.
 
Cuisine:
  "Italian"
Source:
  "Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "1 ten-inch pie"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 516 Calories; 20g Fat (35.1%
calories from fat); 19g Protein; 65g Carbohydrate; 3g Dietary Fiber; 49mg
Cholesterol; 567mg Sodium.  Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 1/2
Vegetable; 3 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 2470 0 0 0 0 1268 0
 

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