The Genoese pie is a rustic cake typical of Liguria, specifically from eastern Liguria, made with rice and cheese, very tasty, wrapped in a crispy ‘pasta matta’.
It’s an ancient and simple recipe but always very loved.
Ideal to serve at banquets as it is also excellent served cold and is perfect as a lunch for outings or even as a main course.
Moreover, it can be prepared in the morning for the evening, in case you don’t have time to prepare it at the moment, as it preserves its flavor very well.
The rice is cooked directly in milk along with nutmeg, and the aroma that lingers in the house is truly delightful.
The cheese gives it the right kick to make it unique.
The products used in this recipe are all artisanal and Italian, provided by my trusted supplier La Dispensa della Casalinga
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of Genoese rice pie
- 1 cup Arborio rice
- 2 cups milk
- 7 oz stracchino cheese
- 1 cup grated Parmesan cheese
- to taste marjoram
- to taste salt
- 2 eggs
- 1 1/4 cups type 1 flour
- 1/3 cup water
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 1 egg yolk
Tools
- 1 Pot
- 1 Bowl
- 1 Springform Pan
- 1 Fork
- 1 Bowl
- 1 Pastry Board
- 1 Wooden Spoon
Steps for the preparation of Genoese rice pie
To prepare the delicious Genoese rice pie, let’s start by preparing the ‘pasta matta’.
To prepare the ‘pasta matta’, in a bowl, add the type 1 flour, water, salt, and extra virgin olive oil and mix everything with a wooden spoon. Then pour the dough onto a pastry board and knead energetically for a few minutes until you get a compact dough ball. Then wrap it with plastic wrap and let it rest for half an hour. Meanwhile, in a tall saucepan, pour the milk and bring it to a boil. Once it boils, add some salt and the rice and nutmeg and cook until slightly al dente. The rice will almost completely absorb the milk, drain any excess but don’t leave it completely dry, let it remain moist.
Then pour it into a bowl and let cool. Then, add the eggs, stracchino cheese, grated Parmesan, marjoram, and a pinch of salt. Mix well with a fork.
Then, take our ‘pasta matta’, flour it well, and roll it out with a rolling pin on our pastry board. It must be very thin. Then grease a 24 cm springform pan or line it with parchment paper and spread the ‘pasta matta’ letting the edges hang out.
Then pour the filling, leveling it well, evenly across the surface.
and brush the edges of the pastry with an egg yolk using a kitchen brush. Bake the pie at 350°F for about 40 minutes, until golden brown. To prepare this recipe, I used products from La Dispensa della Casalinga, and with my discount code BARBARA10, you get 10% off EVERYTHING.
After the time has passed, let it cool slightly and serve at last… enjoy your taste!
Storage and Notes
The Genoese rice pie can be kept in the fridge for two days. Serve at room temperature or heat for a few minutes in the oven.
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