Rice cake with pumpkin
Instructions
Sift the flour on the work surface, arrange a fountain and pour in the Center an egg, 3 tablespoons oil, a pinch of salt and 10 cl of water.
Stir the ingredients, knead the dough for a few minutes and let it rest, wrapped in plastic for food, for 30 minutes.
Remove the pumpkin Peel and grate the flesh with a grater with big holes.
Peel the onion, finely chop finely and Brown in a pan with 4 tablespoons oil.
After 2 minutes add the pumpkin.
Cook the vegetables in medium flame, covered, for about 5 minutes, add salt, add the cinnamon, a pinch of nutmeg and radicchio cut into strips.
Cook for another 5 minutes and turn off.
Boil the rice in salted water for 10 minutes, drain, cool and pour it into a bowl.
Pork rillette remaining eggs, cooked vegetables, parmesan, cream and the egg.
Divide the dough into two parts, one slightly larger.
Roll out the dough into two thin sheets and coated with the widest opening mould of 20 cm in diameter, lined with parchment paper.
Pour the filling, level it and cover with another puff.
Stamped the surface with a fork, fold in edges of dough and bake the cake on the bottom of the oven already warm at 180 degrees for 40 minutes.
Ingredients and dosing for 6 persons
- 250 g of flour
- 400 g of pumpkin
- 1 blonde small onion
- 200 g of arborio rice
- 1 head of radicchio di treviso
- 50 g of grated parmesan cheese
- 10 cl of cream
- 3 eggs
- 7 tablespoons of olive oil extra virgin
- 1 pinch of nutmeg
- 1 pinch of cinnamon powder
- 1 pinch of salt