Rustic pie with rice and tomatoes: Today's recipe is a delicious pie, where a crispy shell of pastry crust encloses a creamy risotto with saffron and cheese, covered with baked tomatoes that smell of herbs. This recipe, inspired by the great Italian tradition of pies, it is a real treat for those who love pies and I adored.
The idea of stuffing a pie with a risotto instead of the usual farce with vegetables, cheese and eggs came to me suddenly, After you ate a rice pudding. Of course to make the most flavorful rice I've cooked in water and whole milk, with butter and saffron: should be very creamy but al dente, Why then must Cook in oven. In mixing I used Parmesan cheese and a soft sheep's caciotta, but you can use your favorite cheese. Tomatoes are sprinkled with salt and sugar, so in the oven slightly wilted creams and sugar enhances the typical sour sweetness of this wonderful fruit.
In my opinion the combination with tomatoes is perfect, but you can use your imagination and try using Eggplant, Zucchini or other. The rustic pie is delicious hot rice and tomatoes, warm and cold: original for a buffet or picnic, It is also perfect for a casual dinner accompanied by grilled vegetables and fresh salads. At this point, have a look at all my QUICHES OF RECIPES and at RECIPES WITH TOMATOES. Have a good day!
DOSES FOR A MOLD OF ABOUT 24 CM IN DIAMETER
FOR dough crust:
250 grams of flour 00
150 grams of cold butter
a spoonful of cold milk
a pinch of salt (7 grams)
FOR RICE FILLING:
100 grams of rice
250 milliliters of water
150 ml whole milk
some pistils of Saffron (or a sachet)
50 grams of butter
salt and pepper, to taste
60 grams of grated Parmesan cheese After
100 grams of cheese (or your favorite cheese) cut into cubes
Piccadilly tomatoes Camone, to taste
fresh herbs (Thyme, Marjoram, Basil), to taste
salt and pepper, to taste
extra virgin olive oil, to taste
Caster sugar, to taste
Before making rustic rice and tomato cake you need to make the dough for brisée pasta: put the flour on the work surface, the cold butter into small pieces and salt. Work the mixture with your fingertips until the mixture to large crumbs, then combine the egg and cold milk and work the dough until smooth and homogeneous. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Grease and flour the mold you've chosen, spread the brisée dough with the rolling pin at a thickness of about half a centimeter and coat the bottom and sides of the cake bowl with the dough. Prick the bottom and refrigerate for at least 30 minutes or until ready to bake the rustic pie.
For the filling of the rustic rice cake and tomatoes: put in a saucepan the milk, water, Saffron and butter. Bring to a boil and pour in the rice. Season with salt and pepper. Bring the rice al dente cooking over low heat, stirring frequently: the rice should absorb the liquid and you have to train a cream rich in starch, like when you do a risotto. In essence, you have to make a risotto is creamy but al dente, because then the rice will cook still in the oven, for this we use little liquid. Once the rice is cooked, stir in the parmesan and add the diced caciotta. Allow to cool slightly and pour the rice into the shell of shortcrust pastry.
Wash the tomatoes and cut them into slices. Arrange the tomatoes on rustic pie with rice to cover the surface as evenly as possible. If you have found the two variants, Red and green, arrange them in alternate rows to create a nice decorative effect. Season with salt, Sprinkle the tomatoes with a little sugar and topped with a drizzle of extra virgin olive oil and garnish with herbs.
Preheat the oven to 180 degrees and bake the cake for 45 minutes about tomatoes and rice rustic or until the dough is golden and tomatoes not shell slightly wilted. You can serve hot, warm or cold. Bon appétit!