This delicious savoury pie is served in honour of the Easter festivities in Piedmont, especially on Easter Monday, when all over Italy it is traditional to go on picnics in the countryside. Like most of the savoury pies in this section of the book, it is ideal picnic fare. Serve it warm, in generous slices.
Put the oil and approximately
Cook like a normal risotto, adding 1 ladleful hot stock, stirring and waiting for it to be absorbed before adding any more. After 20 minutes the rice should be tender and cooked through. Remove from the heat and add the eggs, Parmesan, spice and another pinch of salt. Mix together thoroughly.
Generously butter an
Scatter with the reserved breadcrumbs. Bake for about 1 hour or until golden and set.
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