Torta di Riso Ligure
A traditional Ligurian savoury tart filled with creamy Arborio rice, tangy prescinseua curd cheese, Parmigiano Reggiano, and fresh marjoram encased in paper-thin pastry.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •26 cm round tart tin
- •Rolling pin
- •Medium saucepan
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 390 kcal
Instructions
- 1
Knead the flour, tepid water, half the olive oil, and a pinch of salt until smooth and pliable.
- 2
Cover the dough with a warm inverted bowl and rest for 30 minutes.
- 3
Simmer the rice in milk with a pinch of salt until par-cooked and creamy, about 12 minutes.
- 4
Tip the rice into a bowl and let it cool until lukewarm to the touch.
- 5
Stir the prescinseua, grated Parmigiano Reggiano, eggs, marjoram, and nutmeg into the cooled rice.
- 6
Roll and gently stretch the dough across your knuckles until translucent and paper-thin.
- 7
Line an oiled 26 cm baking tin with the pastry, allowing the excess to drape over the sides.
- 8
Spoon the rice filling into the tin and level the surface with a spatula.
- 9
Pleat the overhanging pastry edges inward over the filling and brush generously with olive oil.
- 10
Bake at 190°C for 35 to 40 minutes until the crust turns golden and crisp.
Chef's tips
Stretch the pastry as thinly as possible until translucent to achieve the classic delicate Ligurian crust. Let the cooked rice cool slightly before adding eggs to prevent premature curdling.
Ingredient substitutions
- prescinseua → fresh whole-milk ricotta mixed with two tablespoons of natural plain yoghurt
Storage
Store covered in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 170°C for 10 minutes to restore pastry crispness.
Common mistakes to avoid
- •Overcooking the rice before baking, resulting in a dense, heavy filling.
- •Leaving the pastry base too thick, which prevents it from turning crisp on the bottom.
Serving suggestions
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