Savory rice cake: the typical recipe of the Genoese tradition

Step 1

Bring the milk to the boil in a heavy-bottomed saucepan with a pinch of salt, add the rice and reduce, stirring frequently; then pour into a bowl 1 and leave to cool.

step 2

Collect the eggs together with the cream cheese and grated nutmeg in a bowl.

step 3

Add the Parmesan and mix with a whisk until a smooth and homogeneous consistency is achieved 3.

Step 4

Pour the resulting mixture into the bowl with the now cold rice 4.

Step 5

Mix with 5 tablespoons, season with a few marjoram leaves and set aside.

Step 6

Prepare the crazy pasta: gather the sifted flour in a bowl with the extra virgin olive oil, warm water and a pinch of salt. Work for at least 5 minutes until the dough is smooth and homogeneous, then form a ball of 6, cover with a sheet of cling film and let it rest for about 20 minutes.

Step 7

After the resting time, roll out the dough into a not too thin layer and line a well-buttered, high-sided 24 cm diameter tin with it. Then prick the base with the tines of a fork, pour in the prepared filling 7 and spread it evenly with the back of a spoon.

Step 8

Fold the dough over the filling, taking care to remove the excess dough with a smooth rolling pin, and seal the edges by pressing them together with your fingertips. Decorate the cake as desired with the remaining scraps 8 and place in a static oven at 180 °C for about 50 minutes. Once the cooking time is up, remove from the oven and leave to cool.

Step 9

Turn the savory rice cake out onto a serving plate 9, place it on the table and serve.

Storage
The savory rice cake can be stored in an airtight container in the refrigerator for a maximum of 2-3 days.