Flattened Rice Cake

The flattened rice cake is a traditional dish generally associated with Tuscan cuisine, particularly in the area of Lucca. It is a rustic and hearty dish, great to enjoy both hot and cold. Here is how to prepare the flattened rice cake:

Ingredients

• 300 g of rice
• 1 liter of vegetable broth or water
• 100 g of grated Parmesan cheese
• 4 eggs
• 100 g of butter
• Salt, as needed
• Nutmeg, to taste
• 200 g of spinach (optional)

Preparation

1. Begin by lightly toasting the rice in a pan without oil or fats until it becomes translucent.
2. Transfer the rice to a pot and cook it in the vegetable broth or salted water until it is al dente and has absorbed all the liquid. Let the rice cool down.
3. While the rice is cooling, if you wish to add spinach, wash it, chop it roughly, and sauté it in a pan with a drizzle of oil until wilted.
4. In a bowl, beat the eggs with the grated Parmesan cheese and a grating of nutmeg. Mix until you have a homogeneous mixture.
5. Add the rice to the egg and Parmesan mixture, also incorporating the spinach if you have chosen to include it. Mix well to combine all the ingredients.
6. Take a round or rectangular baking dish and grease it with part of the butter. Pour the mixture into the dish and spread it out evenly.
7. Cut the remaining butter into small pieces and distribute them over the surface of the rice cake.
8. Bake in a preheated oven at 180 °C for about 30-40 minutes, until the surface is golden brown and crisp.
9. Let the flattened rice cake rest for a couple of minutes before cutting it and serving.

This recipe represents the classic base, but some people also add grated pecorino cheese for an even tastier touch, or other ingredients like diced cooked ham or sliced ​​zucchini to enrich the dish. Enjoy your meal!