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Pasticcio di Riso

I got the idea for this recipe from Janie at Panini Girl. I decided to use what was in my fridge, and create a version without tomato sauce. Here is what I used.

For the rice, I used Janie's recipe except for the cup of sauce. I used a cup of white wine instead.

Rice

1 pound Arborio rice (2 cups)
3-1/2 cups rich chicken stock
3 eggs beaten
1 cup freshly grated Parmigiano-Reggiano cheese

Combine the rice, chicken stock, and 1 cup white wine in a 4 quart saucepan. Bring to boil over high heat, stirring several times with a fork. Reduce heat to low, cover and cook 20 minutes or until the rice is still a little firm to the bite. Combine eggs and cheese and stir into rice. Set aside.

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In the cheese Filling, I substituted fried sage leaves for the parsley.

Cheese Filling

1 pound ricotta cheese
8 ounces fresh mozzarella cheese, chopped
10 fresh sage leaves, fried in 1 T. butter, crumbled
Salt and freshly ground pepper

Combine all ingredients.

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Broccoli Layer

Finely chop one large head of broccoli.
Saute it with 2-3 oz. chopped pancetta and 1 T. olive oil.
Set aside.

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Sausage Layer

Saute 1 pound of bulk Italian sausage (or remove from casings) until browned. Drain.

Parmesan-Cream Topping

Bring 1/2 cup chicken broth to a boil.
Quickly whisk in 1 c. grated parmesan cheese and 3 T. olive oil.
Whisk in 1/4 c. cream or half and half.

Assembly:

Heat oven to 350.
Spray a 9 or 10 inch springform pan with cooking spray.
I made each component (rice, broccoli, sausage, cheese filling) ahead and let cool.
I assembled the whole thing, then made and topped it with the parmesan-cream topping while the oven was heating up.

Begin with one-third of rice, pressing it firmly into pan, evenly. Top with half of cheese filling, then sausage. Press in another third of rice, the remaining cheese filling, then broccoli. Top with the rest of the rice. Spread parmesan-cream filling on top, leaving one inch all the way around for it to spread to the edges when cooking.
Bake 1 hour. Let cool 10 minutes before cutting into wedges to serve.

cooked%20pasticcio%20di%20riso.jpg

unmolded%20pasticcio%20di%20riso.jpg

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I can't even tell you how delicious this is! The flavors all ran together perfectly, so that with each bite, the ingredients rolled around on your tongue with tastes of each of the main ingredients. This is a definite keeper! Looks great, tastes better, and is perfect for a fun summer dinner party. The best part is that it can all be done ahead and baked when your guests arrive!

Comments (8)

Yours is so beautiful and I love the ingredients that you used and will try it this way too. Thanks for sharing your version-of course your photos are great too!

Oh my!!! can you Fed Ex me some!!!

Kendall:

Palma
Could this be served at room temperature or even cold?

Palma:

Kendall,

It was great at room temp. I froze the rest in four batches for future meals, but I think it would be best warm or room temp, so you'd get the "creamy, melty, cheesy" thing going on.

Palma-This looks SO good! I have friends coming over for dinner tomorrow night, and I have to work tomorrow, so I need to make something that could be made ahead. Do you think I could make it today and leave it in the refrigerator overnight and tomorrow, and then bake it for dinner tomorrow night?

Palma:

Cindy,

Definitely! Make it tonight, bake it tomorrow!

nancyhol:

That certainly looks like a crowd pleaser!

I am printing it out as we speak...

Okay, I made it last night and served it to guests for dinner tonight. It was a hit. I rarely have anyone come over for dinner when I've had to work that day, because I just don't have time to get it ready. All I had to do was put this in the oven and make a salad. It was perfect. Thanks for the recipe.

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This page contains a single entry from the blog posted on May 26, 2009 6:05 AM.

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