The Genoese Savory Rice Pie is like all savory pies, a real ace up your sleeve. Imagine a day trip or a packed lunch under the umbrella, what’s better than a cold savory pie? I’d say nothing. Perfect for any occasion, even served cut into pieces as an appetizing appetizer during the warm season, the Genoese Savory Rice Pie is perfect. Made with Crazy Dough, there are various versions from east to west, but the base is always rice cooked in milk.
A recipe rich in flavor in its simplicity, which in Genoa is prepared with prescinseua, but it’s hard to find outside the region, so a good stracchino or ricotta to make it lighter will make you look good at the table. So a very simple filling made of rice, Parmesan, nutmeg, and marjoram will explode the taste buds of your guests. A recipe that is never missing from Sunday tables or for family birthdays or anniversaries, whether cut into pieces or served in slices.
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Below, I leave you other savory pies to try in the summer and beyond, and then right after the photo, we’ll discover how to make the Ligurian Rice Pie!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Genoese Savory Rice Pie
- 2 1/4 cups all-purpose flour
- 2/3 cup water
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- 1 cup Carnaroli rice
- 3 1/3 cups milk
- 7 oz stracchino (prescinseua or ricotta)
- 2 1/2 oz grated Parmesan
- 2 large eggs
- 1 tablespoon marjoram
- to taste nutmeg
- to taste salt
- 1 egg yolk (to brush the surface)
Tools
- 1 Springform Pan 11-inch diameter
- 1 Rolling Pin
- 1 Pot
- 1 Scale
Preparation of Genoese Savory Rice Pie
To prepare the Ligurian Rice Pie, first make the crazy dough. In a bowl, knead the flour, water, and oil, adding a pinch of salt.
Once you have a smooth and compact dough, shape it into a round form, place it in the bowl covered with plastic wrap, and let it rest in the refrigerator for 30 minutes.
In a large, high-sided pot, bring the milk to a boil, add salt, and pour in the rice.
Once it returns to a boil, lower the heat to the minimum to prevent the milk from boiling over the pot.
Cook the rice on low heat for 3 minutes less than indicated on the package.
Then turn off the heat and let it cool down; if it’s a little liquid, don’t worry, it’s fine that way.
Add to the pot the prescinseua or stracchino, Parmesan, eggs, salt, season with nutmeg, and plenty of marjoram.
Preheat the oven in static mode to 350°F, then take the crazy dough out of the fridge and roll it out with the rolling pin.
You should get a circle large enough for the baking pan you’re using, then place the dough inside the pan.
Pour the mixture inside and fold the edges of the crazy dough toward the center, beat the egg yolk and brush it over the surface of the Ligurian Rice Pie.
Bake the Ligurian rice pie in the center of the oven for at least 30 minutes or until the surface is nicely golden and a crust has formed.
Remove from the oven and let cool before removing it from the mold and cutting it into slices to serve.
How to store the Genoese Savory Rice Pie
You can store it in the refrigerator in a container with a lid for 3 days.
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