The Savory Rice Pie is one of the many savory pies from Genoese cuisine that can also be found throughout Liguria. In every town the recipe changes by adding or removing certain ingredients; you can find it enclosed in a quick pastry or ready puff pastry or naked without a top, with spices, ricotta or stracchino, with rice cooked in water or in milk. Some prepare a soffritto with onion and dried mushrooms, but it’s delicious in every version. This is the family recipe I have always made: rice cooked with half water and half milk, with ricotta, Parmesan, eggs, prescinsêua and lots of marjoram. Make this pie with me!
Other Ligurian recipes
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 326.76 (Kcal)
- Carbohydrates 36.70 (g) of which sugars 1.93 (g)
- Proteins 14.12 (g)
- Fat 13.56 (g) of which saturated 4.98 (g)of which unsaturated 2.82 (g)
- Fibers 0.89 (g)
- Sodium 430.14 (mg)
Indicative values for a portion of 158 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
- 1 1/4 cups Manitoba flour
- 1/3 cup water
- 2 tsp milk
- 2 tsp extra-virgin olive oil
- 1/3 tsp fine salt
- 1 cup Carnaroli rice (Originario or Vialone or Nano)
- 1 cup water
- 1 cup whole milk
- 1 tsp fine salt
- 1 cup prescinsêua
- 3/4 cup ricotta
- 2 eggs (medium)
- 2/3 cup grated Parmesan
- A few sprigs marjoram
- 1 1/3 tbsp extra-virgin olive oil (for the pan and to brush on top)
Tools
- Kitchen scale
- Mixing bowl
- Baking pan 11 in
- Work surface (dough board)
- Rolling pin
Steps
Prepare the dough by mixing the flour with the salt using a food processor or in a bowl, pouring in half the water. Stir with a spoon and add the remaining water, the milk and the oil. Turn out onto the work surface and finish kneading by hand until you form a nice elastic ball. Put it in a covered bowl and let it rest.
Put water and milk into a pot; as soon as it boils, add the rice and cook for 10 minutes. Once cooked, let it cool. In a bowl combine the ricotta, the prescinsêua and the Parmesan.
Add the eggs (reserving 2 tablespoons to brush at the end), the salt, the chopped marjoram and finally the cooked rice. Mix well and then roll the dough very thinly, first with the rolling pin and then helping with your hands.
Preheat the oven in static mode to 392°F (200°C).
Once you have a disk larger than the pan, lay it into the oiled pan and fill with the filling, leveling well. Fold the edges inward and brush the surface with the reserved beaten egg. Drizzle a little oil on top and bake. Cook for 40-45 minutes. Turn off the oven and let it cool slightly.
Storage
The Savory Rice Pie, once cooled, keeps well stored in an airtight container in the refrigerator for 3-4 days.
The Savory Rice Pie is even better the next day, taken to the office and eaten at room temperature.
FAQ (Questions & Answers)
Which rice is best to use for the savory rice pie?
The best is Originario but Carnaroli also works well; the important thing is that it releases starch during cooking.
What to use if Prescinsêua is not available?
If prescinsêua isn’t available, you can make a mix of ricotta and Greek yogurt.
