The Savory Rice Pastiera Easter Recipe is the perfect savory version for Easter Monday of the classic Rice Pastiera and the Neapolitan wheat version.
It is made with a classic savory shortcrust pastry or with white wine shortcrust pastry or if you want a more flavorful version with lentil pastry.
As with all versions of the Pastiera, this one should also be prepared the day before, or even better, two days before, as we know the longer it rests, the better it tastes.
You can vary the filling by adding other cold cuts and replacing provolone with pecorino cheese, also cut into cubes.
Below are more Easter recipes, and then we’ll go 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 refrigerator)
- 2 pinches salt
- 8.8 oz ricotta cheese (cow or sheep)
- 2 eggs (medium)
- 3.5 oz Arborio rice
- 1.3 cups milk
- 3.5 oz salami
- 3.5 oz provolone cheese
- 1.4 oz grated Parmesan cheese
- to taste salt
- 2 pinches black pepper (ground)
Tools
- 3 Bowls
- 1 Tart Pan 8.6 inches
- 1 Rolling Pin
- 1 Saucepan
Preparation of the Savory Rice Pastiera Easter Recipe
1. First, prepare the savory shortcrust pastry, place the flour, grated Parmesan cheese, salt, and cold butter cut into cubes in a large bowl.
2. Work everything quickly with your fingertips until you have a very crumbly mixture.
3. Add the eggs and incorporate them by working quickly with your hands.
Turn the mixture onto the work surface and form a smooth and compact ball.
4. Wrap it with plastic wrap and let it rest in the refrigerator for at least 1 hour.
1. Meanwhile, cook the rice with the milk and a pinch of salt until all the liquid has been absorbed.
Transfer the rice to a bowl and let it cool.
2. Meanwhile, in a second bowl, work the ricotta to soften it, season with ground black pepper and grated Parmesan cheese.
3. 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.
1. Take the pastry from the fridge and roll it out between two sheets of parchment paper to a thickness of half a centimeter.
2. Line a 22 cm tart pan with parchment paper and transfer the pastry, making it adhere well.
Cut off the excess dough and set it aside.
3. Pour the rice and ricotta filling inside, leveling the surface.
With the leftover dough, make strips and place them on the filling, making sure they adhere well to the edges.
4. Bake the Savory Rice Pastiera in the preheated oven at 356°F for at least 40 minutes or until the surface is golden and crispy.
Let it cool completely before removing it from the pan.
How to Store the 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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