About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Croccante - Italian Praline | Main | Glazed Semolina Pudding »

Bolognese Rice Cake

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It's time for my first dessert - Bolognese Rice Cake. When reading through the desserts I would be cooking, this one intrigued me. Marcella says that in Bologna, this cake used to only be made at Easter. There was much discussion over who's cake was the most authentic and the tasted the best. She says that this recipe was given to her by the Simili sisters, two well-known Bolognese bakers.

The recipe is quite different from any I have made. You cook milk, lemon peel, sugar and a small amount of Arborio rice in a saucepan for at least 2 1/2 hours. It becomes a dense, pale-brown mushy mixture. I must have had my simmer too low, because I cooked mine about 3 or 3 1/2 hours before it became this consistency. You then beat together eggs, and then fold in the mushy rice/milk mixture, chopped almonds, and candied citron. This is then poured into a cake pan and baked. When the cake is done, the top is poked with a fork and rum is poured over.

Marcella says to not eat it for at least 24 hours, and if it matures for 2 to 3 days it just gets better. I totally agree. I tasted mine before the 24 hour time frame, and it was just okay. The rum was too strong and the flavors didn't really blend together. By the 3rd day, the citron had softened, and the flavors melded together. I'm not sure what to compare this cake to-a rice pudding or a flan? Sort of, but not really. It's an interesting cake. I don't know if I would make it again, but I enjoyed it very much.

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Comments (3)

Judy:

recently had this in bologna-- adore it!

Cindy, this looks delicious!

I love this dish. Not too sweet and I find it very soothing. Whenever we are in Bologna, I stock up on candied citron, as I can't seem to find decent candied citron here.

Marcella Hazan:

I still have an entire half candied citron left over from Venice. It is one of those ingredients that has not found a market niche here. And there is nothing that replaces it.

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