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Use it any time as Italian finger food to eat at home or away. Easter Monday in Italy is a favourite time for picnics and Italian food customs quite often use ingredients to be found in any self-respecting store-cupboard in Italy, or left overs from other meals. 'Torta di riso', or rice cake, is the most common Italian finger food enjoyed as a cold picnic food recipe on Easter Monday. It uses up one of the major ingredients of Easter food - eggs - and spinach, often grown in vegetable plots and frozen over the winter. Easter food recipes : how easy is this one to make? It's 'Cath easy' - if Cath can make it (and she does), anyone can! It takes about thirty minutes to prepare, and twenty-five to cook. Cold picnic food recipes : can 'Torta di Riso' be frozen? It doesn't really freeze well, but it can certainly made in advance and kept in a fridge for three or four days. Italian food customs have it served either hot or cold, and both are delicious though we actually prefer it cold, with a lovely Italian Caprese salad. How many does it serve? This is a very filling 'cake' and the amount below will make four substantial, or six smaller, pieces. Ingredients : 200 grammes (1 cup) Arborio (risotto) rice 150 grammes frozen spinach
1 medium sized onion 4 tablespoons grated Parmesan cheese 1 tablespoon olive oil 2 tablespoons butter 1 teaspoon salt 1 teaspoon pepper Pinch nutmeg 1 ovenproof dish. To prepare : ✮ Preheat the oven to gas mark 6, 200ºC, 400ºF. ✮ Defrost the spinach and squeeze as much liquid out of it as possible. ✮ Boil the rice in salted water until 'al dente'. ✮ Fry the onion in the olive oil until soft and golden. ✮ Break the eggs into a cup and beat lightly. ✮ Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well. ✮ Add the spinach, onion and butter, followed by the eggs. ✮ Mix everything together thoroughly. ✮ Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep. ✮ Bake for about 25 minutes, until firm and golden brown. ✮ Enjoy!
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