The Savory Rice Pastiera Easter recipe is the perfect savory version, also for Easter Monday, of the classic Rice Pastiera and the Neapolitan wheat one.
It is made with a classic savory shortcrust pastry or with white wine shortcrust or, if you want a tastier version, with lentil one.
As with all versions of Pastiera, this one should also be prepared the day before, or even better 2 days before, as we know the longer it rests, the better it is.
You can vary the filling by adding other cured meats and replacing provolone with pecorino, always cut into cubes.
Below, I leave you other recipes for Easter and then we jump right under the photo to discover how to prepare the Savory Rice Pastiera Easter Recipe!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Savory Rice Pastiera
- 0.7 oz grated Parmesan cheese
- 2.5 cups all-purpose flour
- 2 eggs (large)
- 5.6 oz butter (cold from the fridge)
- 2 pinches salt
- 9 oz ricotta (cow or sheep)
- 2 eggs (medium)
- 3.5 oz Arborio rice
- 1.25 cups milk
- 3.5 oz salami
- 3.5 oz provolone
- 1.4 oz grated Parmesan cheese
- to taste salt
- 2 pinches black pepper (ground)
Tools
- 3 Bowls
- 1 Tart pan 9 inches
- 1 Rolling pin
- 1 Small pot
Preparation of Savory Rice Pastiera Easter Recipe
First, prepare the savory shortcrust pastry. Place the flour, grated Parmesan cheese, salt, and cold butter cut into cubes in a large bowl.
Work everything very quickly with your fingertips until you have a very crumbly mixture.
Add the eggs and incorporate them quickly working with your hands.
Turn the mixture onto the work surface and form a smooth and compact ball.
Wrap it with plastic wrap and let it rest in the refrigerator for at least 1 hour.
Meanwhile, cook the rice with milk and a pinch of salt until all the liquid is absorbed.
Transfer the rice to a bowl and let it cool.
Meanwhile, in a second bowl, work the ricotta to soften it, season with ground black pepper and grated Parmesan cheese.
Add the eggs and the now cold rice and mix again to combine.
Cut the salami and provolone into pieces and add them to the rice and ricotta filling.
Take the shortcrust from the fridge and roll it out between 2 sheets of parchment paper to a thickness of half a centimeter.
Line a 9-inch tart pan with parchment paper and transfer the shortcrust, making it adhere well.
Trim the excess dough, keeping it aside.
Pour the rice and ricotta filling inside, leveling the surface.
With the reserved dough, make strips and place them on the filling, pressing them well on the edges.
Bake the Savory Rice Pastiera in the preheated oven’s central rack at 350°F for at least 40 minutes or until the surface is golden and crispy.
Let it cool completely before removing it from the mold.
How to Store Savory Rice Pastiera Easter Recipe
You can store it in the refrigerator for 3 or 4 days.
If you prefer, you can also freeze it.
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