Savoy Cabbage Pie in a Rice Crust: A Spectacular Vegetarian and Gluten-Free Recipe
For this Easter I had fun experimenting with some savoury recipes, also to cater to those who prefer less sweet flavors. Here is this Savoy cabbage pie in a rice crust, a dish I discovered by chance and immediately loved for its truly dramatic presentation!
An original savory pie This savory pie with cabbage and rice is not only beautiful to look at, but also full of flavor.
I took inspiration from the original recipe but wanted to personalize it by adding a special ingredient: ricotta, to make the filling creamier and more enveloping. The filling is indeed the true strength of this pie: savoy cabbage, ricotta, eggs and cheeses (including Emmental). The combination creates a perfect balance between the crunchiness of the rice crust and the softness and creaminess of the filling. A contrast of textures and flavors that makes every bite truly irresistible.
Perfect even after Easter I recommend trying it right away, before the Savoy cabbage season ends! I must admit it was so well liked that I am already thinking of variations with spring vegetables to create equally tasty new versions. This savoy cabbage and ricotta pie is extremely versatile! You can adapt this technique with various seasonal vegetables (such as asparagus or zucchini in spring). It can be prepared in advance, so it’s ideal for picnics or as an entrée for buffets or informal lunches, because it’s great both warm and cold, sliced. It will always make an impression!
Vegetarian and gluten-free recipe Being rice-based, this pie meets the dietary needs of many! In fact it’s vegetarian and gluten-free. Perfect also for guests with intolerances or specific dietary needs.
In short, a simple but impressive recipe, perfect for special occasions or to bring something different to the table. Try it and let me know what you think!
[Inspo: La cuoca dentro with my personal modifications]
For more sweet and savory ideas to bring to your Easter table, I recommend taking a look at these preparations:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: springform pan Ø 8.7 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Easter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1 1/4 cups Originario rice (or Roma rice)
- 2 egg whites
- 3 oz Emmental (grated (about 3/4 cup))
- 3 cups savoy cabbage (verza) (thinly sliced)
- 1 1/4 cups sheep ricotta (well drained)
- 1 spring onion (scallion)
- 1.5 oz Emmental (grated (about 1/3 cup))
- 1 oz Parmesan (grated (about 1/4 cup))
- 2 egg yolks
- 2 2/3 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Frying pan
- 1 Saucepan
- 1 Colander
- 1 Ladle
- 1 Pan (springform)
- 1 Mixing bowl
- 1 Parchment paper
Steps
Start by preparing the rice base: boil it in a large saucepan with plenty of salted water for 15 minutes, then drain and run under cold water.
Let it drain well in a colander.
Transfer it to a large mixing bowl and season with the grated Emmental.
Also add the egg whites and mix well.
Line the bottom of a nonstick springform pan 22 cm (Ø 8.7 in) with a round of parchment paper and grease the sides well. Pour in the rice and, with the help of a spoon, spread the mixture across the bottom and up the sides of the pan, pressing firmly and evenly. Bake in the oven at 356°F for about 20 minutes.
While the crust bakes, prepare the filling: after cleaning the savoy cabbage (I used a little less than half a head), slice it thinly in a julienne with a knife.
In a large nonstick skillet, sauté the spring onion cut into thin rings for about a minute with a drizzle of oil over medium heat.
Then add the cabbage and let it wilt over moderate heat for about 18 minutes, adding a little hot water only if necessary.
Let it dry completely, turn off the heat and season with salt and pepper to taste.
While the cabbage cools, in a bowl work the well-drained ricotta with the grated Emmental and a pinch of nutmeg.
Add the egg yolks and the grated Parmesan.
Finally add the now-cool cabbage and mix everything together.
Once you remove the rice crust from the oven, pour in the filling, trying to compact it with the back of a spoon and return to a preheated oven at 356°F for about 40 minutes.
Remove from the oven and let it cool in the pan for about fifteen minutes before gently transferring it to a serving plate.
And voilà… the savoy cabbage and ricotta pie in a rice crust is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the savoy cabbage and ricotta pie in a rice crust in the refrigerator for up to 2–3 days, or slice it and freeze portions for up to 1 month.
👉 You can store the savoy cabbage and ricotta pie in a rice crust in the refrigerator for up to 2–3 days, or slice it and freeze portions for up to 1 month.
Tips, notes, variations and suggestions
🟣For a “Pasqualina” green variation: replace the savoy cabbage with chard or spinach and add whole eggs “hidden” inside the filling before baking, inspired by the classic Torta Pasqualina. Artichokes and spring peas are also a great combination.
🟣For a rustic note with cured meats: if you are not following a vegetarian diet, add diced pancetta, cooked ham or speck to the filling for a delicious savory touch.
FAQ (Questions and Answers)
1. Can I prepare the savoy cabbage pie in advance?
Yes, this savory pie is perfect to prepare in advance. You can keep it in the refrigerator and warm it slightly before serving, or enjoy it at room temperature.
2. What can I substitute for the ricotta?
You can use spreadable cheese, robiola, or plant-based ricotta (for a vegan version).
3. I can’t find Originario rice, what other rice can I use for the crust?
For a crust that keeps its shape well, it’s preferable to use a risotto rice such as Arborio or Carnaroli. These rice types, rich in starch, help create a solid, golden shell.
4. How can I prevent the bottom from becoming soggy?
Make sure to drain the ricotta well before adding it to the mixture and ensure the cabbage is very dry after wilting in the pan.
