Tortino verde

Name: Tortino verde (Spring Greens and Rice Pudding)
Ingredients: 1 small yellow onion, chopped; ¾ cup Italian short-grain rice; ½ cup dry white wine; 1¼ cups poultry or vegetable stock; 1¼ cups poultry or vegetable stock; 4 eggs; ¾ cup Grated Parmesan cheese, plus more for sprinkling; Freshly ground black pepper; Freshly grated nutmeg; 4 tablespoons fine dried bread crumbs; 1 small fresh rosemary sprig; 1½ cups Tomato Sauce with or without cream, heated (optional); 1½ cups Tomato Sauce with or without cream, heated (optional); 3 tablespoons olive oil or lard; 2 small leeks, including tender green portions, halved lengthwise and sliced crosswise; ½ pound assorted wild or bitter greens and herbs such as sage, borage, arugula, and cress; 3 tablespoons olive oil or lard; ½ pound assorted wild or bitter greens and herbs such as sage, borage, arugula, and cress; ½ pound assorted wild or bitter greens and herbs such as sage, borage, arugula, and cress; ½ pound assorted wild or bitter greens and herbs such as sage, borage, arugula, and cress; ½ pound assorted wild or bitter greens and herbs such as sage, borage, arugula, and cress; 1½ pounds assorted tender spring greens such as spinach, dandelion greens, and Swiss chard, tough stems discarded; 1½ pounds assorted tender spring greens such as spinach, dandelion greens, and Swiss chard, tough stems discarded; 1½ pounds assorted tender spring greens such as spinach, dandelion greens, and Swiss chard, tough stems discarded; 1½ pounds assorted tender spring greens such as spinach, dandelion greens, and Swiss chard, tough stems discarded; Salt

Spring Greens and Rice Pudding

Preparation info

Serves
6 to 8

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Surrounded by rice fields, Piedmont is known for its varied rice dishes. So it is no surprise to find a vegetable rice pudding as a stellun primo, traditionally served the day after Easter. While this pudding is good warm, it is equally tasty served at room temperature, and would be fine fare for a picnic. The recipe is from the town of Monferrato in the Piedmont.

Ingredients

Easter

Ingredients

Method