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 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 ⓘ
Instructions
- 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. Watch Now
- 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. Watch Now
- Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes. Watch Now
Nutrition & Diet Analysis (per serving)
847
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).