Just like in other countries, Italy has dishes specifically for certain occasions. For Easter, my family has always made torta di riso. Of course when I was growing up we did not call it torta di riso y spinaci. It was known as "toota," and I hated it. Back then I did not dig spinach, but everyone else chowed down on the cold squares of rice, cheese and spinach.
Of course this is certainly not the time of year for Peter Cottontail hopping down the bunny trail, or Easter egg hunts or getting jacked on all the sugar from jellybeans. But I was craving this dish, so there you go.
With age I now can appreciate spinach, therefore I had to make this recipe...oh yes I did. Now I must tell you that you can eat it hot, warm, or cold. I prefer cold. It is just so refreshing since so many savory rice dishes are served hot.
Yummay goodness straight from the oven.
Woo the corner piece is for me!!! And here's the recipe:
Rice and Spinach Cake
1 box frozen spinach
1 cup Arborio rice
1 onion, chopped
1 tablespoon olive oil
2 tablespoons butter
4 tablespoons grated parmesan, or as much as you like
salt and petter
a good pinch of nutmeg
Defrost frozen spinach and squeeze out as much water as possible. Boil the rice in salted water until al dente. Drain rice and combine with the spinach. Fry the onion until golden and add it to the rice/spinach bowl. Add the butter, eggs and cheese, pepper and nutmeg. Mix well and press into a buttered nonstick mold or cake tin.
Bake in a 400 degrees oven for about 25 minutes, or until golden. Enjoy!