Neapolitan Rice and Escarole Pie.
Today I want to propose a complete and traditional dish. You will find the carbohydrates of rice, the proteins of eggs, and Pecorino Romano, and very importantly the fibers and vitamins of ripe tomatoes and curly escarole.
This vegetable has very few fats and proteins, but it is rich in water and minerals and also has a lot of fibers and vitamins, especially A, C, and K.
It helps the digestive and intestinal systems, prevents cholesterol.
Consider this a fridge-emptying recipe, so if instead of rice, you have leftover plain pasta, you can use it just the same.

Thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Electric Oven
Cuisine: Regional Italian
Seasonality: All Seasons, Saint Lucy

295.02 Kcal

calories per serving

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Energy 295.02 (Kcal)
Carbohydrates 42.67 (g) of which sugars 3.98 (g)
Proteins 13.40 (g)
Fat 7.10 (g) of which saturated 3.32 (g)of which unsaturated 2.41 (g)
Fibers 1.68 (g)
Sodium 603.38 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

10.5 oz escarole (endive)
4 eggs
7 oz parboiled rice
5 cherry tomatoes
to taste salt
1 oz Pecorino Romano (grated)
1 clove garlic (core removed, minced)
to taste parsley (minced)
to taste pepper

Tools

what I need to prepare the

Pot
Colander / Strainer
Bowl
Mold silicone with donut-shaped hemispheres

Preparation of Neapolitan Rice and Escarole Pie

Boil the rice, drain it, and let it cool.
Wash the escarole in plenty of water, until it is clean.
Set aside a few sprigs for the final decoration.
Put the pot with water on the stove, add a little salt and bring it to a boil.
Then add the escarole and cook it for 15 minutes.
Once cooked, drain it in a colander, and squeeze it tightly.
Now put it in a bowl along with the eggs, salt and pepper to your taste, grated Pecorino Romano…..
and the cold white rice, mix everything.
Turn on the oven at 350°F and let it heat up well.
Now you can transfer the mixture into a silicone donut-shaped mold.
Place it in a preheated oven, and bake at 338°F cake mode, or 350°F static, for about 25 minutes.
Then insert a wooden skewer, and if it comes out dry you can take it out.
Let the pie rest in its mold until it has cooled.
Then you can unmold it.
Place it in the center of a serving plate, and decorate with a bit of escarole, or other salad and cherry tomatoes wedges. Serve at room temperature. Here is the Neapolitan Rice and Escarole Pie ready