Photo: Pille R. Priske
Torta di Riso e Zucchine (Rice and Zucchini Crostata
13 ingredients
1 hr + 45 min
Serves 15 as an appetizer
openrecipes
Estimated Nutrition (whole recipe, rough)
1343
Calories
45g
Protein
50g
Fat
172g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour, plus more for working
- 1 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1/3 cup cold water, plus more as needed
- 1 pound small zucchini
- 1/2 cup Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
- 2 cups ricotta, preferably fresh, drained overnight
- 1 cup grated Grana Padano or Parmigiano-Reggiano
- 2 bunches scallions, finely chopped (about 2 cups)
- 3 large eggs, lightly beaten
- 2 cups milk
- 2 teaspoons kosher salt
- Butter for the baking pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes