Torta Di Riso

Name: 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; 1 pinch ground nutmeg

12 ingredients

4 steps

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
1 pinch ground nutmeg

Directions

1

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.
2

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
3

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
4

Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes. Watch Now