La “Turta” di Spinaci e Riso

Name: La “Turta” di Spinaci e Riso (Spinach and Rice Torta)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: ½ cup freshly grated parmigiano-reggiano (Parmesan); ½ cup freshly grated parmigiano-reggiano (Parmesan); 4 eggs; ⅛ teaspoon grated nutmeg; ¼ cup toasted, unflavored bread crumbs; Black pepper in a grinder; 2 pounds fresh spinach, or young, narrow-stalked Swiss chard, or the leaves from mature Swiss chard; Salt; 2 pounds fresh spinach, or young, narrow-stalked Swiss chard, or the leaves from mature Swiss chard; 4 tablespoons butter, plus additional butter for smearing the baking pan; 1 heaping cup long-grain rice; ½ cup chopped onion; ¼ cup extra virgin olive oil

Spinach and Rice Torta

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 pounds fresh spinach, or young, narrow-stalked Swiss chard, or the leaves from mature Swiss chard
Salt
1 heaping

Europe
Italy
Lunch
Vegetarian
Mediterranean

Method

If using spinach, first cut off and discard the root end holding the leaves together. Soak spinach or chard in a basin full of cold water for 5 to 6 minutes. Lift the greens out of the water, empty the basin, and refill the basin. Wash the greens in several changes of fresh cold water, always lifting out the leaves before pouring out the water, until no more soil settles