The salted rice cake is a typical recipe of Liguria, in particular of Riomaggiore, one of the seaside villages belonging to the Cinque Terre. The salted rice cake has ancient origins. To study them, we have to go back to 1500, when the scholar Ortensio Lando compiled the Commentary on the most notable et monstruose things of Italy, to which he added a Catalog of the inventors of the things we eat and drink. Savory pies were born for economic reasons, or better, thrifty. So much so that many link this thrift to the supposed sense of savings commonly associated with the Ligurians who, with little material, could create a unique, appetizing and nutritious dish, good to eat at the table or sitting on a rock.
Knead the dough for a long time. Add water until a soft paste is obtained. Divide the dough into pieces the size of a lemon, flour them and place them in a covered baking dish, then with a wet and well-wrung cloth. Leave to rest for at least 6 hours. Grease a low baking pan (such as the tart pan, perfect the pyrex) and line it with the dough, letting it leave about 3 fingers from the edge. Boil the milk with a pinch of salt, add the rice and cook al dente, leaving it to rest in the milk. In a separate bowl, beat the ricotta, a whole egg plus the white of the other, the grana and a grated nutmeg. Combine the mixture in the rice and warm milk. Mix very well and pour the cream into the pan. Fold the edges of the dough inside to keep the filling still. In a cup mix the remaining egg yolk together with a drizzle of oil, brushing it gently on the rice. Bake at 200 degrees for 30 minutes. Consume warm or cold.
Photo from www.ricettaidea.it
Enjoy your meal!