I was born and raised in Italy and once I loved my country very much, but as in all love stories, the crisis comes.
I have been living this crisis for many years. I can no longer feel the love I once felt for my Italy. Ours is a small nation, but with giant potential, yet….
Despite everything, traveling around Italy is always a pleasure. The history, the culture, the beauty and obviously the food are indisputable, on the other hand, we could discuss a lot about the rest …
From north to south, region after region, Italy is able to offer a lot to a tourist, from many points of view.
I am not be able to identify a region better than another, I can say that I particularly love Venice, unique in the world, Tuscany for its meat and the south for its fascinating ravines and its seafood.
But I decided to offer you a recipe from my graceful land… Liguria: The Ligurian salted rice pie.
Ingredienti
- 300 grice (Carnaroli o Arborio)
- 1puff pastry
- q.b.aromatical erbs (thyme and chives)
- q.b.rocket salad
- 1onion
- 1garlic clove ( )
- q.b.marjoram
- 2 cucchiaidried mushrooms
- 2eggs
- 200 ggrated Parmeasan cheese
- q.b.extra virgin olive oil
- q.b.salt
Preparation Ligurian salted rice pie:
Boil the rice in salted water and cook it “al dente”, adding the chopped herbs and rocket just before turning off the heat, so as to just burn them.
Drain everything, season with plenty of extra virgin olive oil and let it cool.
Chop the onion and dried mushrooms, after having soaked and squeezed them, fry them in oil and, once warm, transfer them to a bowl with the rice, beaten eggs, grated Parmesan cheese and marjoram, which you have crushed in a mortar with garlic.
Pour a little more oil and mix everything well.
Roll out a thin sheet, place it on a baking tray, cover with the filling and close by folding the excess edges on themselves.
Bake in the oven at 180 ° C for about 40 minutes.
Serve the rice cake warm, cutting.
Ligurian salted cakes
Salted pies in Liguria have ancient origins; the writer Ortensio Lando (Milan, 1512-Venice, 1553), in his work Lando mentions the Genoese “Easter cakes, with vegetables or other various contents”, nicknamed “cat cakes” because the cats willingly “furano, et they are vague “.
The salted pies were born as usual for purely economic reasons linked to the famous Ligurian “parsimonious practicality”; with little and varied material (and therefore few palanche), it was possible to create a single dish, appetizing and nutritious, good to eat both hot and cold sitting at the table, in a boat, or standing leaning against a rock.
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To rread somithin about “Liguria” I suggest you: Montale, la Liguria – Copertina rigida –a cura di F. Contarbia, 13,30 €
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