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Rice and Ricotta Pie
Padua (Veneto) — Mother recipe · en it
A classic of Paduan cuisine, the pasticciaccio di riso con ricotta is a deliciously crisp crust with a creamy and sweet interior.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 150g of rice
- 200g of ricotta
- 100g of sugar
- 2 eggs
- 100g of butter
- 100g of flour
- 100g of zucchini (optional)
- 100g of chopped almonds (optional)
- 100g of cocoa powder (optional)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of saffron
- 1/4 liter of milk
Method
- In a saucepan, bring the milk to a boil with the cinnamon and saffron. Add the rice and cook over medium heat for 10 minutes, stirring frequently.
- In a bowl, mix the ricotta with the sugar, eggs, flour, and chopped zucchini (if using). Add the cooked rice and mix well.
- In a baking dish, spread the preparation and cover with a filo pastry or puff pastry crust.
- Bake in the oven at 180°C for 30-40 minutes, until the crust is golden brown.
- Let it cool for a few minutes before serving. You can sprinkle the chopped almonds and cocoa powder on top for a final touch.
The story
The pasticciaccio di riso con ricotta is a traditional specialty of the Veneto region, particularly popular in the city of Padua. Its recipe has been passed down through generations, preserving its unique and traditional taste.
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