Rice & Greens Pie / Torta Di Riso - Cuisine Magazine - From New Zealand to the World
Rice & Greens Pie / Torta Di Riso features hearty spinach, mushrooms, and tangy ricotta filling, wrapped in a crispy olive oil dough—inspired by Ligurian traditions and perfect for a hearty meal.
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Ingredients
- OLIVE OIL DOUGH
- 300g (approx 2 cups) plain flour
- ½ teaspoon salt
- 4 tablespoons olive oil
- 2 teaspoons lemon juice
- 100-150ml water, warm
- RICE FILLING
- 300g spinach leaves (or use kale or silverbeet)
- 2 tablespoons olive oil
- 1 leek, sliced
- 250g mushrooms, wiped, stems discarded, roughly chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground fennel seeds
- a pinch of chilli flakes
- 150g (approx ¾ cup) risotto rice
- 750ml vegetable stock
- 1 egg, lightly beaten
- 250g ricotta
- 125g crème fraîche
- 20g parmesan, freshly grated
- finely grated zest of 1 lemon and juice of ½ lemon
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