RICE TORTE
Crust
2 cups flour
1/2 teaspoon salt
1/2 cup + 1 tablespoon water
4 tablespoons +1/2 teaspoon olive oil
(You can also use pre-purchased pasta sheets)
The key to an excellent dough is to work it
as little as possible, then let it rest, covered, while the filling is being
prepared. The dough can even rest a few days in the
refrigerator.
This recipe is for a 9 1/2 x 13 1/2 x
2" glass pan.
Put the flour + salt in a bowl and pour the
water and 4 tablespoons oil in with it. Mix together until the dough is
formed. You can use a pastry blender as though you were making a pie
crust; two knives work as well. When formed, let the dough
rest on the board 20 minutes. On a lightly floured table, roll the dough
thinly to the thickness of about two sheets of paper. Be patient, this
takes time and practice. Put the dough in the pan leaving about a 3"
overhang. Lightly oil the pan to get a golden brown color. (If you
use a metal pan you will get a darker crust).
Filling
2 1/2 cups long grain rice
5 cups water
about 1/2 teaspoon salt
4 large onions
4 large beaten eggs
1/4 lb of butter
a bit of oil
2 cups grated parmesan cheese
Additional for glaze:
4 tablespoons grated cheese
1 large egg beaten
1 teaspoon oil
Cook rice as directed on package. (2
1/2 cups of rice with 5 cups of water make 7 1/2 cups of rice) You can
make rice a day ahead and store in the refrigerator.
Sauté 4 large onions very finely chopped
in 1/4 lb of butter with a tiny bit of olive oil until golden. Mix rice
with 2 cups parmesan cheese. (You can mix parmesan and Romano) Add 4
beaten large eggs.
Pour filling into crust. Level with
back of spoon. Fold the edges into the top so it makes a 1 - 2"
border. Trim the excess. Mix 4 tablespoons of grated cheese with a
bit of oil and one well beaten egg. Brush the top of the torte, including
crust.
Bake at 450° in a preheated oven for about
30 minutes or so until it is golden. Let it cool for thirty minutes and
cut into 1 1/2 inch squares.
Serve warm, but it is also great room
temperature.
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