Easter Rice Pie with Ham

Easter Rice Pie with Ham

Easter Rice Pie with Ham, there are only a few days until Easter, so I have decided to try and recreate a Savory Rice Pie my grandmother used to make when I was young.  My grandmother was from Molise Italy, I am sure  her recipe was  a variation of a traditional Easter recipe made in her childhood home.  I have created this Easter Rice Pie with Ham from my memory of her recipe.    I hope you like it…..I think it’s pretty good!!!

Easter Rice Pie with Ham and Ricotta Cheese

  • Servings: 8
  • Difficulty: easy
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This Easter Rice Pie with Ham  can be served as an appetizer,  a luncheon entree or for dinner served hot or at room temperature try serving it with my Spring Shaved Salad.

Ingredients

-1 puff pastry round large enough to come up the side of a 9″ springform pan

-1 cup of boiled ham ask the deli to cut 1/4″ slices and then you can cut that into 1/4″x1/4″ cubes

-2 cups of cooked, drained rice, arborio, vialone nanone or carnaroli rice, these three are high starch firm textured rices

-2 scallions diced finely

-1 cup of Ricotta Cheese

-4 large eggs

-1 tbls extra virgin olive oil

-1/4 cup Parmigiano Reggiano grated

-1/4 cup Imported Pecorino Romano grated

-3/4 tsp marjoram

-Sea Salt fine grain and fresh ground black pepper to taste

Directions

-Preheat oven to 375 F

-In a nonstick pan add the olive oil, the scallions and the diced ham, saute until the scallions become translucent, add fresh ground pepper,  let coolIMG_1023.JPG

-Bring a pasta pot of water to boil and add sea salt and 1 cup of uncooked rice (should yield 2 cups) cook 12 minutes and drain.

-In a mixing bowl add the ricotta cheese,  the eggs, the parmesan and pecorino cheeses mix well IMG_1025.JPG

-Into the egg ricotta cheese mixture add the ham and scallions, the cooked rice, the marjoram and sea salt

-Drape the puff pastry into a 9″inch springform pan, I use parchment paper under my pastry.IMG_1024 2.JPG

-Pour the mixture into the puff pastry and fold the sides over the top of the fillingIMG_1026.JPG

-If you like you can use an egg wash and brush over the pastry before baking

-Bake in conventional oven approximately 35 minutes, in a convection oven 25 minutes.

-The pie will be golden brown and a knife inserted will come out clean

-When cool open the spring pan, and remove the side place carefully on a serving plate

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-Buon Appetito

 

 

 

 

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