Rice tart, stracchino and zucchini

3_10127 RICE TART, STRACCHINO and Zucchini for 6 PEOPLE INGREDIENTS a disk of dough BRISA fresca already stretched, 2 tablespoons frozen chopped onion, 3 tablespoons grated Grana Padano cheese, 600 g courgettes big but keep their skins green, 80 g semi-fine rice, 100 g cheese, 2 eggs, stracchino, 2 uotrli, 2 tablespoons cream, 3 tablespoons butter, 2 tablespoons of butter to the Pan, 2 lemons (zest) 1 tablespoon coarse salt, salt and pepper.

In a saucepan bring to a boil a liter of water.

Add the salt and lemon zest, cut without the white part.

Add the rice and cook 15 minutes to boil.

In the meantime wash the zucchini and spuntatele.

Made from a courgette a spiral of Peel and keep it aside.

Cut each Zucchini into sticks, with a mandolin.

Melt the butter in a pan and insaporitevi a minute frozen onion.

Pour the zucchini and onions in the bottom of slatele.

Cook over medium heat 5 minutes, mixing them often with a wooden spoon.

Let them fall over the zest of a lemon and cook 2 more minutes.

Drain the rice in a colander, let it cool and pour it in a large bowl.

Join stracchino into small pieces, add the egg and one egg yolk slightly beaten with pepper and Parmesan.

Mix well.

Incorporated the courgettes and mix carefully.

Heat the oven to 180° Grease a baking dish approximately 24 cm in diameter and foderatela with the disc of dough BRISA.

Stamped on the bottom of the pastry shell with the prongs of a fork.

Pour the mixture of rice and zucchini.

Shape the edge of dough into decorative way.

Whisk the egg yolk with the cream and pour over the mixture, 1/2 tablespoon laascinadone to spread on dough cord.

Bake until the filling is firm, 30 minutes.

Drafted and decorated with the zucchini and spiral two spirals of lemon zest.