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TORTA DI RISO E SPINACI




Source of Recipe


the web


Recipe Introduction


From the days of Christopher Columbus!
Rice and Spinach cake




List of Ingredients




1 lb. fresh or 10 ounces frozen whole leaf spinach
1 cup Arborio Rice
Salt
1 onion, chopped
1 tablespoon oil
2 tablespoons butter
3 eggs
4 tablespoons grated Parmigiano Reggiano
Pepper
A good pinch of nutmeg


Recipe



Wash the spinach and remove the stems. Cook until it softens (frozen spinach need only to be defrosted), then drain and chop fine. Boil the rice in salted water for about 10 minutes until nearly done, throw the spinach in with the rice, stir well and drain at once.

Fry the onion in oil until golden and put it in a bowl with the rice and spinach. Add the butter, eggs, cheese, pepper and nutmeg. Mix well and press into a buttered non-stick mold or cake tin. Bake in a 400F oven for about 25 minutes or until golden.

Turn out and serve hot. It is also good cold.