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Rice & broccolini torte
Rice & broccolini torte
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Deliciously crispy breadcrumb topping complements the creamy ricotta and vegetable-filled rice torte.
Ingredients:
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 75g (1/3 cup) arborio rice
  • 1 bunch broccolini, ends trimmed
  • 300g firm fresh ricotta
  • 70g (2/3 cup) finely grated parmesan or pecorino
  • Large pinch of ground nutmeg
Instructions:
  • Preheat your oven to 180°C. Use half of the oil to lightly coat a 1L (4-cup) capacity, 12 x 20cm (base measurement) glass or ceramic ovenproof dish. Sprinkle half of the breadcrumbs into the dish, rotate to coat, and remove excess by turning the dish over.
  • Prepare perfectly cooked rice by simmering it in a small saucepan of boiling salted water for 12 minutes until tender yet firm to the bite. Then, drain the rice.
  • Separate the broccolini stems from the florets. Boil the stems in salted water for 4 minutes. Then add the florets and cook for an extra 2-3 minutes until both are tender. Plunge into cold water, drain, pat dry, and finely chop.
  • Mix the rice and broccolini in a bowl. Add the egg, ricotta, parmesan or pecorino, and nutmeg, and stir until combined. Season with salt and pepper. Transfer the mixture to the prepared dish and level the top.
  • Drizzle the remaining oil over the dish, sprinkle with the rest of the breadcrumbs, and gently press down. Bake for 35-40 minutes until golden and firm in the center. Let it cool slightly, then cut into pieces and serve warm or at room temperature.

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