Or as it’s known here in the States, rice and spinach cake. Well, maybe the phrase “known here” is a bit optimistic.
This is another dish that requires a little prep work, but not a lot. This can be easily be made on a weeknight, and will most likely be wonderful tomorrow when it’s cold. Plan on having this dish for left overs.
One should not be stingy with the parmesan cheese in this dish. I topped the cake with about a 1/4 cup the cheese and it created a very nice crust. If you are one who likes to takes risks, frying up two slices of pancetta, chopping them up and stirring them into the “batter” would also work very well.
Alas, I didn’t realize this until afterwards. Ah well. Next time. Next time.
- 1 lb fresh spinach
- 1 cup Arborio rice
- Salt, to taste
- 1 white onion, chopped
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 eggs
- 4 tablespoons grated parmesan
- Pepper, to taste
- Pinch of nutmeg
- 1/4 cup grated parmesan, to top
Preheat your oven to 400 degrees F.
Cook the de-stemmed spinach until soft. I used a steamer, but hey, I’m a rebel. Drain the water from the spinach and chop coarsely.
In a medium soup pan, boil 2 cups of salted water. Once the water has reached its boil, add the rice and cook for 10 minutes. Add the spinach, mix well and drain immediately. Place in a large mixing bowl and set aside.
In a skillet, fry an onion in oil only golden. When ready, add to spinach and rice. Mix well, and add butter, eggss, 4 Tablespoons of cheese, pepper and nutmeg. Mix well until butter has melted and eggs and cheese have been thoroughly incorporated. Press into a buttered 9 inch cake pan. Top with 1/4 cup of parmesan cheese. Place in oven and bake for 25 minutes.
Remove from oven and allow to set for 5-10 minutes. Serve hot or store it overnight in the refrigerator to eat cold.