Torta Di Riso e Zucchine (Rice and Zucchini Crostata)
- 2 cups all-purpose flour, plus more for working
- 1 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1/3 cup cold water, plus more as needed
- 1 pound small zucchini
- 1/2 cup Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
- 2 cups ricotta, preferably fresh, drained overnight
- 1 cup grated Grana Padano or Parmigiano-Reggiano
- 2 bunches scallions, finely chopped (about 2 cups)
- 3 large eggs, lightly beaten
- 2 cups milk
- 2 teaspoons kosher salt
- Butter for the baking pan
- This recipe is vegetarian
- Produce
- Scallions (2 bunches)
- Zucchini, small (1 pound)
- Cooking & Baking
- All-purpose flour (2 cups)
- Kosher salt (3 teaspoon)
- Olive oil, extra-virgin (1/2 cup)
- Pasta & Grains
- Italian short-grain rice (1/2 cup)
- Drinks
- Water (1/3 cup)
- Dairy
- Butter (1)
- Grana padano or parmigiano-reggiano, grated (1 cup)
- Milk (2 cups)
- Ricotta (2 cups)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on bunkycooks.com
Social Stats
44.8Rating
1-100
1-100
10Tweets
29Facebook
Shares
Shares
6StumbleUpon
Views
Views
17PinterestPins
Recipe Stats
Published July 5, 2012 (7 months ago).
39 people saved this recipe.
