SALTED RICE CAKE

Identity Card of the Recipe

Ingrediants

For the crazy dough

175 g of white flour type 00
90 ml of water
4 g of salt
5 ml of white wine or vinegar
2 tablespoons of extra virgin olive oil

For the stuffing

1 liter of milk
200 g of rice
120 g (2 medium) of eggs
50 g of grated Parmesan cheese
Q.b. of salt
Q.b. of pepper
Q.b. of nutmeg
250 g of fresh ricotta

Materials Needed

Bowls
Casserole
Hinged pan with a diameter of 24 cm
Scale weighs food
Spatula or spoons
Sieve
Rolling pin
Baking paper

Preparation

First, pour the milk into a saucepan, add a pinch of salt: when it boils, add the rice and cook for about 15 minutes.
In the meantime, prepare the pasta matta (also called dead pasta). Sift the white flour and collect it in a bowl. In the center of the flour, pour the extra virgin olive oil, the wine (or the vinegar), the salt and the water: mix the ingredients to form a soft ball.
Once the right consistency is obtained, wrap the dough in cling film and let it rest for at least half an hour.

Did you know that ...

The presence of VINEGAR OR WINE favors the reduction of the total pH: this device favors the development of gluten and the pasta will spread more easily because it will be more elastic.

As an alternative to crazy dough, you can use puff pastry.

When the rice is cooked, turn off the heat and mix with the fresh ricotta; add pepper, nutmeg, grated Parmesan cheese and eggs. Mix and allow to cool.
Roll out the crazy dough with a rolling pin, to a rather thin thickness.
Insert the parchment paper in a hinged pan with a diameter of 24 cm: line with the matte dough, taking care to leave the edges outside the pan. Fill the crazy pasta with the cheese rice filling, then close the pasta into a bundle.
Bake the salted rice cake in the oven at 180 ° C for about 45-50 minutes, or until golden brown.
Remove from the oven, allow to cool, cut into slices and serve as a classic savory pie.
Keep the rice pie in the fridge for 2-3 days. It is recommended to reheat the slices before serving.