Rice Cake
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
500 g
Rice (boiled)4 tbsps
Extra-Virgin Olive Oil (/60 ml)125 ml
Pancetta (cubed)125 ml
Salami (cubed)250 g
Pea (fresh)1
Egg12 ml
Cheese (diced scamorza)1
SaltDirections:
1
Bake for 20 minutes or until the rice cake is golden
2
Sprinkle the remaining bread crumbs on top
3
Preheat the oven to 400 degrees F
4
Cook the rice until the 'al dente' stage as it will finish cooking in the oven
5
Allow to cool
6
Heat up 2 tablespoons olive oil in a saucepan
7
Add the pancetta, salami, and onions
8
Cook until golden and crispy
9
Cook the peas in a pot of salted water for approximately 2 minutes, or until soft
10
Add to the pan mixture and toss the ingredients together
11
Transfer the rice to a large bowl
12
Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix
13
Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan
14
Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed